Jewish and Kosher Cookbooks

California Kosher: You don't have to be Jewish to enjoy this unique collection of contemporary and traditional recipes. It reflects a merging of cuisines from all over the world. This volume, with its colorful cover, combines the dazzling variety of fresh foods available in California with observation of traditional Jewish dietary laws. There are descriptions of both American and Jewish holidays with appropriate menu suggestions. Internationally acclaimed, it contains more than 400 recipes and is now in its seventh printing in 10 years. It has become a contemporary classic, and continues to be a best seller. Benefits projects of the Women's League of Adat Ari El

Every Day Cooking for the Jewish Home: Everyday Cooking for the Jewish Home
More Than 350 Delectable Recipes

Foods of Israel Today: Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."

Haimishe Kitchen:

Gefilte Variations: Author: Jayne Cohen Publisher. The Gefilte Variations is a hefty volume, sporting no obvious cookbook filler -- there aren't even any photographs. But the cover's Cubist menorah in blue hues, with its scholarly, tome-like appearance, is misleading, because Cohen's Jewish cookbook gives us atypical interpretations of a very rich tradition

Great Book of Pasta: This extensive collection of pasta recipes for all occasions contains over 450 recipes that range from classic and traditional to modern and innovative. This book is a valuable reference for beginners and experts.

Gourmet Jewish Cook: By Judy Zeidler - Paper Back - 413

Jewish Cooking in America: This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

Jewish Holiday Baking: Here at last is the first lovingly assembled, comprehensive collection of delicious, fail-proof baked goods-for the Jewish holidays and throughout the year-compiled and interpreted by Marcy Goldman, a professional baker who is also a professional writer on food.

Jewish Holiday Treats: Jewish Holiday Treats Recipes and Crafts for the Whole Family By Joan Zoloth Photographs by Lisa Hubbard

Kosher by Design: This an engaging and elegant new cookbook that delights the senses as it feeds your soul. Susie Fishbein helps you prepare meals that look like you’ve spent hours in the kitchen, without the fuss. “I want the cook to feel like I’m standing in the kitchen, guiding every step...."

Matza 101: “How does this cookbook differ from all other cookbooks?” This cookbook contains only matza recipes. With it, we can come into your kitchen and show you how versatile Mazta truly is. “Why does this cookbook only contain Matza?” Because Matza or unleavened bread is the bread of affliction used for Passover.

My Most Favorite Dessert Company Cookbook: A collection of dairy-free kosher cakes, pies, tarts, cookies, and loaf cakes that will delight kosher home bakers and sweet-lovers alike.

New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. In this second edition of her popular classic, celebrated food editor Gloria Kaufer Greene masterfully combines the delicious foods, the rich traditions, and the interesting histories that are essential components of every Jewish holiday in one cookbook. Readers will learn not only how to make a delicious Passover Seder, but why each dish is prepared for this annual celebration, and where these recipes originated.

New York Time Passover Cookbook: More Than 200 Holiday Recipes From Top Chefs And Writers By Linda Amster. At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning almost fifty years, The New York Times Passover Cookbook represents Jewish cuisine from all over the world.

Olive Trees and Honey: Review “…. doesn’t shy away from recognizing the cultural, historical, and religious relevance of traditional foods” (Jewish Tribune, 14th October 2004). "A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied." Deut. 8:8-10. A Celebration of Classic Jewish Vegetarian Cooking from Around the World

Shabbat Shalom: Overview: The Sabbath stands at the center of Jewish life, its ceremonies inspiring both an affirmation of a family's faith and a renewal of its own common ties. Cookbook author and editor Susan R. Friedland restores the spirit of festivity and sense of occasion to the weekly Sabbath dinner by showing that it is possible to be inventive and respect tradition.

Sephardic Cuisine:

Spice and Spirit, The Complete Kosher Jewish Cookbook: In addition to over 900 recipes, this newly-revised and award-winning cookbook provides important information on the practical observance of Jewish life. The comprehensive yet clearly presented sections on kashrut, Shabbat, and the Jewish festivals provide an enriching dimension to the preparation of kosher dishes throughout the year: challah and bread, dairy dishes, soups and accompaniments, pareve main dishes, meat and poultry main dishes, side dishes, cake and pastry, and desserts and confections. (575 Pages)

Spice and Spirit Passover Cooking:

The Garden of Eden Cookbook: Good Eating and Healthful Living with inspiring New Recipes from the Holy Land.

The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews-A Personal Collection of Recipes from the Middle East, North Africa and India by Pamela Grau Twena

World of Jewish Desserts: Food can be an expression of who we are, and few foods have the power to please and uplift us as desserts do. In The World of Jewish Desserts, Gil Marks explores delicacies from Jewish communities around the world with more than 400 recipes that cover the full range -- culinary, geographical, ethnic, and cultural -- of Jewish desserts. This essential volume showcases the full spectrum of influences, offering desserts from both the Ashkenazic and Sephardic traditions, and communities from Denmark to Tunisia, from Italy to Bombay.