Quiches Kugels And Couscous
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Quiches Kugels And Couscous
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Author : Joan Nathan
language : en
Publisher: Knopf
Release Date : 2010-11-02
Quiches Kugels And Couscous written by Joan Nathan and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-02 with Cooking categories.
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
Jewish Cooking In America
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Author : Joan Nathan
language : en
Publisher: Knopf
Release Date : 1998-09-08
Jewish Cooking In America written by Joan Nathan and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-09-08 with Cooking categories.
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
King Solomon S Table
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Author : Joan Nathan
language : en
Publisher: Knopf
Release Date : 2017-04-04
King Solomon S Table written by Joan Nathan and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-04 with Cooking categories.
From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” (Houston Chronicle)—gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
1 000 Foods To Eat Before You Die
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Author : Mimi Sheraton
language : en
Publisher: Workman Publishing
Release Date : 2015-01-13
1 000 Foods To Eat Before You Die written by Mimi Sheraton and has been published by Workman Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-13 with Cooking categories.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
The Artisan Jewish Deli At Home
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Author : Nick Zukin
language : en
Publisher: Andrews Mcmeel+ORM
Release Date : 2013-09-03
The Artisan Jewish Deli At Home written by Nick Zukin and has been published by Andrews Mcmeel+ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-03 with Cooking categories.
Easily enjoy Jewish deli classics and modern updates at home with this collection of recipes that is sure to make you kvell. If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor, can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the old ways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke’s Delicatessen in Portland, Oregon; Stopsky’s Delicatessen in Mercer Island, Washington; and Caplansky’s Delicatessen in Toronto. Praise for The Artisan Jewish Deli at Home “If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli
Reading Genesis
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Author : Beth Kissileff
language : en
Publisher: Bloomsbury Publishing
Release Date : 2016-02-25
Reading Genesis written by Beth Kissileff and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-25 with Social Science categories.
Deuteronomy 32:47 says the Pentateuch should not be 'an empty matter.' This new anthology from Beth Kissileff fills Genesis with meaning, gathering intellectuals and thinkers who use their professional knowledge to illuminate the Biblical text. These writers use insights from psychology, law, political science, literature, and other scholarly fields, to create an original constellation of modern Biblical readings, and receptions of Genesis: A scientist of appetite on Eve's eating behavior; law professors on contracts in Genesis, and on collective punishment; an anthropologist on the nature of human strife in the Cain and Abel story; political scientists on the nature of Biblical games, Abraham's resistance, and collective action. The highly distinguished contributors include Alan Dershowitz and Ruth Westheimer, the novelists Rebecca Newberger Goldstein and Dara Horn, critics Ilan Stavans and Sander Gilman, historian Russell Jacoby, poets Alicia Suskin Ostriker and Jacqueline Osherow, and food writer Joan Nathan.
On The Chocolate Trail
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Author : Deborah Prinz
language : en
Publisher: Jewish Lights Publishing
Release Date : 2013
On The Chocolate Trail written by Deborah Prinz and has been published by Jewish Lights Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cacao categories.
The next time you pick up a piece of chocolate, consider that you are partaking in an aspect of Jewish history. Explore the surprising Jewish connections to chocolate in this historical and gastronomic adventure through cultures, countries, centuries and religions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unwraps tales of Jews in the early chocolate trade to how Jewish values infuse chocolate today. She shows the intersections of Jews, pre-Columbians, Catholics and Protestants along the chocolate trail and the lasting rituals involving chocolate that the world¿s faith traditions still share. Tasty tidbits include: ¿ Chocolate making in seventeenth-century Amsterdam, home to the largest and wealthiest Jewish community of its time, was known as a special Jewish industry. ¿ Bayonne chocolate makers today advertise that Jews brought chocolate making to France. ¿ Chocolate Hanukkah gelt may have developed from St. Nicholas customs. ¿ Jews pioneered chocolate in North America as successful and well-known American colonial Jewish merchants such as Abraham Lopez and Nathan Simson traded cacao and manufactured chocolate. ¿ A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a ¿Noshy,¿ after the Yiddish word for ¿snack.¿ ¿ Jewish values of caring for the needy, pursuing economic justice, protecting the environment and promoting sustainability feed into the organic and fair trade chocolate businesses of today.
Food Lit
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Author : Melissa Brackney Stoeger
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-01-08
Food Lit written by Melissa Brackney Stoeger and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-08 with Language Arts & Disciplines categories.
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.
The Oxford Encyclopedia Of Food And Drink In America
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Author : Andrew Smith
language : en
Publisher: Oxford University Press
Release Date : 2013-01-31
The Oxford Encyclopedia Of Food And Drink In America written by Andrew Smith and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-31 with Business & Economics categories.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
The Food Of Morocco
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Author : Paula Wolfert
language : en
Publisher: A&C Black
Release Date : 2012-01-01
The Food Of Morocco written by Paula Wolfert and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-01 with Cooking categories.
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.