This book includes 12 chapters of easy and innovative kosher recipes organised by protein - many cleverly modifiable to serve a variety of menus and occasions, plus new takes on old favourites.
Author: Geila Hocherman
Category: Jewish cooking
'Kosher Modern' presents gourmet recipes for kosher foodies. The book includes 12 chapters of easy and innovative kosher recipes organised by protein - many cleverly modifiable to serve a variety of menus and occasions, plus new takes on old favourites.
Richard Israel was the only rabbi in Bombay, India, a beekeeper, a successful marathon runner, and the director of Hillel Jewish Student Centers on various college campuses.
Author: Richard J. Israel
Publisher: Torah Aura Productions
Category: Social Science
Richard Israel was the only rabbi in Bombay, India, a beekeeper, a successful marathon runner, and the director of Hillel Jewish Student Centers on various college campuses. These diverse experiences give him a unique vantage point on the chaos which is modern Jewish life. He gets caught in the tension between being a traditional Jew and being a modern American...and suspects that, indeed, he may be neither.
Here are 250 delicious, easy-to-follow recipes that will open new worlds of cooking to all interested in being innovative while observing the Jewish dietary laws.
Author: Helen Nash
Publisher: SP Books
Kosher Cuisine, the first cookbook of its kind, is a collection of today's finest gourmet recipes adapted to conform with Kosher practices. Here are 250 delicious, easy-to-follow recipes that will open new worlds of cooking to all interested in being innovative while observing the Jewish dietary laws.
THIS ISN'T YOUR TRADITIONAL KOSHER COOKBOOK. Whether you're new to
the kitchen, or new to keeping kosher, you'll love the array of diverse and
delicious recipes found in The Modern Kosher Kitchen. This contemporary
Author: Ronnie Fein
Publisher: Fair Winds Press (MA)
A non-traditional kosher cookbook shares recipes for a variety of family meals, dietary preferences and budgets while outlining creative but unintimidating guidelines for changing dishes for dairy, meat and parve. Original.
Strap on your apron, reinvent tradition, and fill your Jewish kitchen with global flavors. The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta.
Author: Tracey Fine
Strap on your apron, reinvent tradition, and fill your Jewish kitchen with global flavors. The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread! Writing from the point of view of the average home cook, the Jewish Princesses dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included, even as they entice “professional” home cooks to revitalize traditional Jewish fare with uniquely global flavors. Learn to make delightful pareve desserts and meals fit for a Passover feast, as well as: • Street Food Gefilte Fish Bites • Crème Fraiche Vegetable Latkes • Cohen-Tucky Baked Chicken • Princess Pad Thai • Kunafa Middle Eastern Cheese Cake • Cuban Sweet Corn Soufflé, and more! Complete with stunning photography, outrageous tips, and a dash of chutzpah, The Modern Jewish Table introduces innovative dishes that will soon become Jewish traditions for the future.
By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish ...
Author: Roger Horowitz
Publisher: Columbia University Press
Category: Business & Economics
Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.
The availability of cookbooks on the so-called “authentic” recipes of earlier, exotic Jewish communities capitalizes on a nostalgia for a Jewish past; it would be quite
challenging to find a contemporary Jewish cookbook (that called itself a ...
Author: Michael Zank
The Value of the Particular assembles original essays by senior and junior scholars in comparative religion, philosophy of religion, modern Judaism, and post-Holocaust studies, fields of inquiry where Steven T. Katz made major contributions.
Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas.
Author: Shannon Sarna
Publisher: The Countryman Press
Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.
Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Author: Leah Koenig
Publisher: Chronicle Books
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
From a linguistic perspective, although the term “Kosher” is often understood in
terms of conformance with Jewish dietary laws, ... Although the pronunciation of modern Hebrew follows the Sophardic model, the author has chosen to follow the
Author: Zushe Yosef Blech
Publisher: John Wiley & Sons
Category: Technology & Engineering
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
kosher. industry. in. China: anatomy. of. a. growing. community. For many
orthodox Jews whose diet is strictly guided by religious dietary laws known as kashrut or kosher the very idea of a kosher Chinese restaurant is enchanting and
Author: M. Avrum Ehrlich
Jews and Judaism in Modern China explores and compares the dynamics at work in two of the oldest, intact and starkly contrasting civilizations on earth; Jewish and Chinese. The book studies how they interact in modernity and how each civilization views the other, and analyses areas of cooperation between scholars, activists and politicians. Through evaluation of the respective talents, qualities and social assets that are fused and borrowed in the civilizational exchange, we gain an insight into the social processes underpinning two contrasting and long surviving civilizations. Identifying and analysing some of the emerging current issues, this book suggests Jewish-Chinese relations may become a growing discipline of import to the study of religion and comparative identity, and looks at how the significant contrasts in Jewish and Chinese national constructs may serve them well in the quest for a meaningful discourse. Chapters explore identity, integrity of the family unit; minority status; religious freedom; ethics and morality; tradition versus modernity; the environment, and other areas which are undergoing profound transformation. Identifying the intellectual and practical nexus and bifurcation between the two cultures, worldviews and identities, this work is indispensable for students of Chinese studies, sociology, religion and the Jewish diaspora, and provides useful reading for Western tourists to China.
But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi.
Author: Joyce Goldstein
Publisher: Univ of California Press
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.
They also happen to be kosher. In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner.
Author: Amy Rosen
Publisher: Appetite by Random House
For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today. In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood--the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won't be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past. That's what prompted Amy Rosen, journalist and cookbook author, to spirit the classic recipes from her grandmothers and other role models into the 21st century. All of the dishes in Kosher Style are inspired by the tables and tales and chutzpah of the North American Jewish experience. They also happen to be kosher. In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner. From crave-worthy snacks to family-size salads, soulful mains to show-stopping desserts, all of the recipes are doable in the home kitchen and are clearly marked as either a meat dish, dairy dish, or pareve (neutral). Think: Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, General Tso's Chicken, and Toblerone-Chunk Hamantaschen your family will plotz over. In addition to the classics, Amy has included some of her favorite modern recipes, like a Quinoa-Tofu Bowl with Greens & Green Goddess Dressing, Honey-Harissa Roasted Carrots and a Crisp Cucumber & Radish Salad. Kosher Style is for anyone who likes to cook and loves to eat, and it's especially for those yearning to create new shared memories around a table brimming with history, loved ones and maple-soy brisket.
He is the coeditor 0fBetween Bar and People and the author of Students,
Professors and the State in Tsarist Russia and several articles on Russian and modern Jewish history. He is currently completing a study of Emanuel
Ringelblum and ...
Author: Zvi Y. Gitelman
Publisher: University of Pittsburgh Pre
"While contributors to The Emergence of Modern Jewish Politics debate the ultimate success and failure of the various parties and the appropriateness of their tactics, inevitably most examine such issues through the prism of the Holocaust, which effectively terminated East European Jewish politics. These essays also raise the issue of whether ethnic minorities are best served by highly ideological or highly pragmatic political movements in trying to defend their interests in nondemocratic, multiethnic states."--BOOK JACKET.
... The Art ofBeing Jewish in Modern Times (2008) and Kinoöffentlichkeit/
Cinema's Public Sphere, 1895-1920 (2008). JEFFREY VEIDLINGER is Professor
of History, Alvin H. Rosenfeld Chair in Jewish Studies, and Director of the Borns Jewish ...
Author: Joel Berkowitz
Publisher: Wayne State University Press
Category: Foreign Language Study
Collects leading scholars' insight on the plays, production, music, audiences, and political and aesthetic concerns of modern Yiddish theater.
Ken Koltun-Fromm's radical reinterpretation of his writings shows Hess as a Jew struggling with the meaning of conflicting commitments and impulses.
Author: Ken Koltun-Fromm
Publisher: Indiana University Press
"Koltun-Fromm's reading of Hess is of crucial import for those who study the construction of self in the modern world as well as for those who are concerned with Hess and his contributions to modern thought.... a reading of Hess that is subtle, judicious, insightful, and well supported." -- David Ellenson Moses Hess, a fascinating 19th-century German Jewish intellectual figure, was at times religious and secular, traditional and modern, practical and theoretical, socialist and nationalist. Ken Koltun-Fromm's radical reinterpretation of his writings shows Hess as a Jew struggling with the meaning of conflicting commitments and impulses. Modern readers will realize that in Hess's life, as in their own, these commitments remain fragmented and torn. As contemporary Jews negotiate multiple, often contradictory allegiances in the modern world, Koltun-Fromm argues that Hess's struggle to unite conflicting traditions and frameworks of meaning offers intellectual and practical resources to re-examine the dilemmas of modern Jewish identity. Adopting Charles Taylor's philosophical theory of the self to uncover Hess's various commitments, Koltun-Fromm demonstrates that Hess offers a rich, textured, though deeply conflicted and torn account of the modern Jew. This groundbreaking study in conceptions of identity in modern Jewish texts is a vital contribution to the diverse fields of Jewish intellectual history, philosophy, Zionism, and religious studies. Jewish Literature and Culture -- Alvin H. Rosenfeld, editor Published with the generous support of the Koret Foundation
Acknowledged as the leading light of new Jewish cuisine, and described by the "Jewish Chronicle" as "the doyenne of Kosher with style," Carole Sobell has drawn on her wealth of catering experiences to compile the definitive guide to modern ...
Author: Carole Sobell
Publisher: Interlink Publishing Group Incorporated
Acknowledged as the leading light of new Jewish cuisine, and described by the "Jewish Chronicle" as "the doyenne of Kosher with style," Carole Sobell has drawn on her wealth of catering experiences to compile the definitive guide to modern kosher style.
This is the America, the Jewry, they know in its living reality...It would be difficult to find an aspect of life untouched by her sometimes mocking, always loving pen.-Minneapolis's American Jewish World Mollee Kruger.
Author: Mollee Kruger
Publisher: Kosher Salt
This is the America, the Jewry, they know in its living reality...It would be difficult to find an aspect of life untouched by her sometimes mocking, always loving pen.-Minneapolis's American Jewish World Mollee Kruger... Poet Laureate of the American Jewish Press.-Jewish Week ... best thing that has happened to light verse since Dorothy Parker.-Gabe Levenson, editor/critic In this poetry collection, Mollee Kruger muses on everything from the Jewish people as "marathon runners" to the Statue of Liberty's important message to the world. Some of Kruger's poems are playful and epigrammatic. Others deliver undeniable truths about human nature and the state of contemporary cultural identity. Although each poem speaks directly to you and doesn't mince words, certain fanciful verses may be taken with a grain of kosher salt! Octogenarian Kruger keeps her gentle humor intact in pointed observations about everything from cybersecurity to the spirituality of dogs. Some insightful poems are guaranteed to make you smile. Others will spark powerful emotions and force you to think about your community and your own identity. Each offers the simple gift of a whimsical idea, a wise word, or a different way of looking at the world.