Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Pam R

Building a Kosher Cookbook Collection

Recommended Posts

Pam R   

What are some of your favorite kosher or Jewish cookbooks? Most of mine are older than I am - it's time to support some new authors. (new to me would be anybody published within the last 30 years :wink: )

From starters to desserts and everything in between. Baking, holidays, everyday. Recommendations?

Share this post


Link to post
Share on other sites

These are ones I turn to most frequently. In otherwords, the ones that are stained and have broken spines.

Joan Nathan Jewish Cooking in America

Jeffrey Nathan Adventures in Jewish Cooking

Jayne Cohen The Gefilte Variations

Phyllis Glazer with Miriyam Glazer The Essential Book of Jewish Festival Cooking

Gil Marks Olive Trees and Honey (his other books are pretty good as well)

Claudia Roden's Book of Jewish Food is an excellent reference, but I don't cook from it frequently.

Share this post


Link to post
Share on other sites

Matzoh Ball Gumbo : Culinary Tales of the Jewish South by Marcie Cohen Ferris is my most recent and it is more about the Southern Jews than recipes ...

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster (Editor), Mimi Sheraton (Introduction)

Fast & Festive Meals for the Jewish Holidays : Complete Menus, Rituals, And Party-Planning Ideas For Every Holiday Of The Year by Marlene Sorosky

The Essential Book of Jewish Festival Cooking : 200 Seasonal Holiday Recipes and Their Traditionsby Phyllis Glazer, Miriyam Glazer

I generally buy regular cookbooks which really don't focus on kosher foods .. I simply adapt the recipes to kosher specifications when I can ...

At this moment I am upstairs in my house on my computer and can't recall the titles in my kitchen cookbook collection .. more tomorrow ... :wink:

Share this post


Link to post
Share on other sites
NWKate   

I love the NYT Passover Cookbook, Joan Nathan's Jewish Holiday Cookbook, and Evelyn Rose's The New Complete International Jewish Cookbook.

I also enjoy picking up synagogue cookbooks at garage sales and the like. My own synagogue's cookbook is well-loved and well-stained!

Also, in my document file, I keep a subcategory of Jewish recipes further subdivided into holidays, meat, dairy, and pareve.

Kate


Edited by NWKate (log)

Share this post


Link to post
Share on other sites

That's funny about your collection being all over 30 years old, Pam! Because I used to deal in vintage books, I've got an immense collection of older Kosher cookbooks too! And, in fact, looking at my collection, nothing modern at all, except for the Deal Delights cookbook. Do you have an edition of that? It's a fabulous Syrian Kosher cookbook. The Sephardic Women's Organization of the Jersey Shore (Deal) has put out a new version recently, with the proceeds going to charity.Deal Delights! Every Syrian Brooklyn/Deal girl I know gets a copy when she gets engaged, and Syrian girls can COOK! I bought a second copy for my kiddle a few months ago, because there's no way that she's taking mine when she leaves the nest! :laugh::laugh:

edited because I went into my favorites and found the DIRECT link.


Edited by Rebecca263 (log)

Share this post


Link to post
Share on other sites
Pan   

Gotta put in a prop here for Edda Servi Machlin, who's written cookbooks on Tuscan Jewish cuisine. I think the cookbook by her that my parents have is the hardcover edition of The classic cuisine of the Italian Jews: Traditional recipes and menus and a memoir of a vanished way of life, her first cookbook. Anyway, it's terrific. We've made various recipes from the book, and they were all excellent. One Passover, we even made an entire seder of recipes from that book, and it was a smashing success (what great charoses they made in Pitigliano!). Also, though only part of it is kosher, if you like Indian food, have a look at Copeland Marks' The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling. The Calcutta Sephardic recipes are quite distinct from any other Indian style I know of, and there are a bunch of them.

Share this post


Link to post
Share on other sites
hsm   

Another schmaltz-covered thumb up for Joan Nathan's Jewish Holiday Kitchen.

But my heart belongs to a book I bought over 20 years ago and its sequel my Mom got me: Fiddler in the Kitchen (isbn 0-939-11466-6) and More Fiddler in the Kitchen. They were put together by the National Council of Jewish Women (Greater Detroit Section). I'll bet many cities have similar books - but I'll also bet no one beats the two brisket recipes here! :wink:


Edited by hsm (log)

Share this post


Link to post
Share on other sites
Fat Guy   

Two recent titles of note that I've enjoyed:

Jewish Food: The World at Table, by Matthew Goodman -- this also happens to be a very attractive book.

The Mensch Chef: Or Why Delicious Jewish Food Isn't an Oxymoron, by Mitchell Davis -- Mitchell is the director of publications at the James Beard Foundation and is a very talented cook and extremely well-traveled gourmet; his recipes meet a pretty high standard and I've had the pleasure of tasting several of the dishes prepared by him at events.

Interesting that these are both written by men. The older titles seem to be overwhelmingly by women.

Share this post


Link to post
Share on other sites

Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein

Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman

Kosher Cooking by our own Marlena Spieler

Saffron Shores: Jewish Cooking of the Southern Mediterranean by Joyce Goldstein

If you can read Hebrew, then I would recommend finding Josef (Tommy) Lapid's Hungarian cookbook. It is very good.

Otherwise, this one might be fun to get:

A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian Jewish Homemaker by Andras Koerner


Edited by Swisskaese (log)

Share this post


Link to post
Share on other sites
anzu   

I cook frequently from Claudia Roden's Book of Jewish Food, I especially love the Sephardic section.

Do you read French? If so, then Andree Zana-Murat's La Cuisine Juive Tunisienne.

And my favorite: Mavis Hyman's Indian-Jewish Cooking. Many of the recipes in this book have become my staples.

Share this post


Link to post
Share on other sites
Gotta put in a prop here for Edda Servi Machlin, who's written cookbooks on Tuscan Jewish cuisine. I think the cookbook by her that my parents have is the hardcover edition of The classic cuisine of the Italian Jews: Traditional recipes and menus and a memoir of a vanished way of life, her first cookbook.

I'll add my vote for this book.

Fascinating read, and the recipes are delicious and well-written.

Share this post


Link to post
Share on other sites
Pam R   

Thanks so much for all the great suggestions! I already own one of them, but have a couple of the others on my 'wish list' and will be adding more. Please keep the suggestions coming as you discover other great books.

I generally buy regular cookbooks which really don't focus on kosher foods .. I simply adapt the recipes to kosher specifications when I can ...

Melissa, I do this too. But I'm becoming more and more interested in the cooking of Jews from places like Spain, Morocco, Italy and more. You know, places my ancestors 'didn't know from'. Also, tell me one regular cookbook that will tell me how to make teiglach when my recipe doesn't work!

If you can read Hebrew, then I would recommend
Do you read French?

I read both Hebrew and French fluently. Unfortunely, I don't understand most of what I read :biggrin: .

Share this post


Link to post
Share on other sites

Finally went through my older kosher cookbooks and unearthed these ... now I will re-read them and find all kinds of almost new recipes to try! Thanks for the "zetz" Pam! :laugh:

The idea of healthy kosher cooking sounds like an oxymoron at first but really need not be the case at all ... :wink:

Share this post


Link to post
Share on other sites

Lots of Sephardic cooking is fruit and vegetable based, and very healthy, if you watch your olive oil pouring! One thing is certain, Sephardic food keeps you 'regular' with all of the grains and fruits and vegetables. :wink:

Melissa, I looked at your photo and I have those paperbacks on the top in MY collection, but my copies are so old they're hardcovers! Do you have the Chinese Kosher book as well? Those books are funny. :laugh::laugh:

Share this post


Link to post
Share on other sites
Melissa, I looked at your photo and I  have those paperbacks on the top in MY collection, but my copies are so old they're hardcovers! Do you have the Chinese Kosher book as well?

The top paperbacks are in terrible condition but there is a Kosher Chinese among them! :wink:

Share this post


Link to post
Share on other sites

I don't know if anyone has mentioned this one.

If you can find a copy, Dorothy Seaman and Paula Smith's

Not Chopped Liver, the Kosher Way to Cook Gourmet, which I have enjoyed for close to 30 years, is an oversized paperback that is a lot of fun to read, as well as containing some great recipes.

I am not Jewish but many, many years ago I lived with an Orthodox family for a bit over a year and developed a great appreciation for the traditional foods. Bubbe Koenigsberg gave me The Molly Goldberg Jewish Cookbook by Gertrude Berg and Myra Waldo which I still treasure.

I also have Spice and Spirit of Kosher Jewish Cooking by Esther Blau. And three or four books from various ladies auxillary groups from temples in L.A. the Valley and Pasadena, including California Kosher, which I can't find right at the moment.

Share this post


Link to post
Share on other sites
That's funny about your collection being all over 30 years old, Pam! Because I used to deal in vintage books, I've got an immense collection of older Kosher  cookbooks too! And, in fact, looking at my collection, nothing modern at all, except for the Deal Delights cookbook. Do you have an edition of that? It's a fabulous Syrian Kosher cookbook. The Sephardic Women's Organization of the Jersey Shore (Deal) has put out a new version recently, with the proceeds going to charity.Deal Delights! Every Syrian Brooklyn/Deal girl I know gets a copy when she gets engaged, and Syrian girls can COOK! I bought a second copy for my kiddle a few months ago, because there's no way that she's taking mine when she leaves the nest! :laugh:  :laugh:

edited because I went into my favorites and found the DIRECT link.

I'm so excited to know about this. I've been dying to get my hands on the red and white editions.

Share this post


Link to post
Share on other sites
... It's a fabulous Syrian Kosher cookbook. The Sephardic Women's Organization of the Jersey Shore (Deal) has put out a new version recently, with the proceeds going to charity.Deal Delights! ...

I'm so excited to know about this. I've been dying to get my hands on the red and white editions.

ME TOO! We had a puppy that destroyed my first copy (wedding copy) and my second copy was STOLEN! :shock: I swear, our home was robbed, and they took my Deal Delights! Poopa Dweck has run out, it seems, and this new version is pretty much the real 'deal' :laugh: . But, let's face the facts, that red book is an icon. My stepmother tried to get me another copy, and she has to buy new copies for all of her newer granddaughters, now, too. She told me that she knew girls who paid over a hundred dollars for their red copies. (It's a bit of cache to have one of those, in the community.) I believe her, too. I'd pay a lot for another copy. I've got my eyes open, I'll PM you if I ever find more than one.

Share this post


Link to post
Share on other sites
gini   
Gotta put in a prop here for Edda Servi Machlin, who's written cookbooks on Tuscan Jewish cuisine. I think the cookbook by her that my parents have is the hardcover edition of The classic cuisine of the Italian Jews: Traditional recipes and menus and a memoir of a vanished way of life, her first cookbook. Anyway, it's terrific. We've made various recipes from the book, and they were all excellent. One Passover, we even made an entire seder of recipes from that book, and it was a smashing success (what great charoses they made in Pitigliano!).

Ditto to this cookbook. It's really wonderful.

Share this post


Link to post
Share on other sites
That's funny about your collection being all over 30 years old, Pam! Because I used to deal in vintage books, I've got an immense collection of older Kosher  cookbooks too! And, in fact, looking at my collection, nothing modern at all, except for the Deal Delights cookbook. Do you have an edition of that? It's a fabulous Syrian Kosher cookbook. The Sephardic Women's Organization of the Jersey Shore (Deal) has put out a new version recently, with the proceeds going to charity.Deal Delights! Every Syrian Brooklyn/Deal girl I know gets a copy when she gets engaged, and Syrian girls can COOK! I bought a second copy for my kiddle a few months ago, because there's no way that she's taking mine when she leaves the nest! :laugh:  :laugh:

edited because I went into my favorites and found the DIRECT link.

I have both volumes of the Deal Delights cookbooks. Another Syrian cookbook outside of our family one we put together that is very good is A Fist Full Of Lentils.

Share this post


Link to post
Share on other sites
I have both volumes of the Deal Delights cookbooks.  Another Syrian cookbook outside of our family one we put together that is very good is A Fist Full Of Lentils.

I drool on your books! :laugh::laugh: Pam, in your honor today, I got a NEW cookbook, Jewish Cookery, by Leah W. Leonard, 1947, the 1975 printing. 10 cents, American. We'll be having her recipe for Baked Yams On The Half Shell tomorrow night. :smile:

Share this post


Link to post
Share on other sites
Pam R   

First of all - just last year I inherited the 4-cookbook set. Kosher Italian, French, Chinese... and another one I can't remember. All in hard cover - I don't think they'd ever been used. They're lost in a box at the moment, but will eventually turn up.

There are so many great suggestions - the problem now is which ones to buy first...

Share this post


Link to post
Share on other sites
Pam R   
:laugh:  Pam, in your honor today, I got a NEW cookbook, Jewish Cookery, by Leah W. Leonard, 1947, the 1975 printing. 10 cents, American.  We'll be having her recipe for Baked Yams On The Half Shell tomorrow night. :smile:

Excellent. Eventually though, you'll have to get a book published after 1980. :biggrin:

What exactly is the half-shell in this case?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×