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The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

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Genre: Cooking
Author: Jeffrey Yoskowitz
Publisher: Flatiron Books
Release: 2016-09-13
File: 320 Pages
ISBN-13: 9781250071439

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Delightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

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Genre: Cooking
Author: Mollie Katzen
Publisher: HMH
Release: 2013-09-17
File: 464 Pages
ISBN-13: 9780544106666

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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.

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Genre: Cooking
Author: Shannon Sarna
Publisher: The Countryman Press
Release: 2017-09-05
File: 256 Pages
ISBN-13: 9781682680223

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Vegetables for Breakfast from a to z invites the reader to re-imagine breakfast, letter by alphabetical letter. Breakfast kick-starts the day and this book kick-starts the way you cook and eat vegetables. In addition to quick, easy, delicious recipes for both vegetables and accompanying grain dishes, it offers insights about the most important meal of the day, facts and tips about the vegetables' nutrients, their effects on the body, including little known vegetable lore, and even a little dirt on the veggies themselves. It has been called "a plant-based revelation. From its inventive recipes to its innovative techniques to its thorough nutritional and horticultural information, this cookbook is an invaluable resource for any home cook or chef that will forever change how you cook with vegetables." (Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods) And "an essential cookbook that will nourish your love for vegetables at every meal." (Denny Waxman, author of The Ultimate Guide to Eating for Longevity)

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Author: Nancy Wolfson-Moche
Publisher: Pomegranate Gallery- Oded Halahmy Foundation for the Arts
Release: 2020-06-08
File: 116 Pages
ISBN-13: 0578682540

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In author Nida Degutien's own words: 'In Israel food holds a special place in Jewish life. From early morning until dawn the next day, Israelis are always nibbling on something and enjoying one another's company, and on any given holiday festive tables groan under the weight of a multitude of dishes and goodies. This book is an open door into the kitchens of the ordinary Israeli home. It is also an invitation to explore the country's diverse street food and offers a behind-the-scene glimpse at some of its gourmet restaurants. You'll find recipes for dishes that do much more than satisfy hunger. They are memories and stories shared with me over the course of five years by Litvaks from Israel and South Africa, by my Israeli friends, by their mothers and their grandmothers. They reflect the traditions, history and customs passed down the generations. They are an attempt at returning a piece of Jewish heritage to the small but vibrant Jewish community in Lithuania.'Available for the first time in English, A Taste of Israel describes the food through the eyes of a foreigner and non-Jew, who was lucky enough to become part of that Jewish community. Chapters are divided into the usual arrangement of appetizers, starters, mains and desserts, but there are also sections on the different religious festivals, as well as detailed information of what constitutes 'kosher'. All the well-known classics are there, such as Gefilte fish, Knaidlach, Latkes and Challah, and more, in the 100 plus recipes, whether traditional or modern.

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Genre:
Author: Nida Degutiene
Publisher:
Release: 2015-07-31
File: 288 Pages
ISBN-13: 143230562X

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A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon.

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Genre: Cooking
Author: Michael Solomonov
Publisher: Houghton Mifflin Harcourt
Release: 2015
File: 368 Pages
ISBN-13: 9780544373280

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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.

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Genre: Cooking
Author: Leah Koenig
Publisher: Chronicle Books
Release: 2015-03-17
File: 352 Pages
ISBN-13: 9781452132327

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Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient community of Jews who landed there 2000 years ago. These Jews are called Cochinis and most of them live today in Israel. Spices, especially the 3 Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains plenty of fascinating historical notes along with the recipes. This book on Cochini Jewish cooking is the first of its kind in the world.

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Genre: Jews
Author: Essie Sassoon
Publisher: Tamarind Tree Books Incorporated
Release: 2013
File: 207 Pages
ISBN-13: 0991915704

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The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat). Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.

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Genre: Cooking
Author: Yohanis Gebreyesus
Publisher: Kyle Books
Release: 2018-10-25
File: 224 Pages
ISBN-13: 9780857835628

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A Library Journal Best Cookbook of the Year “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.

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Genre: Cooking
Author: Einat Admony
Publisher: Artisan Books
Release: 2019-10-04
File: 368 Pages
ISBN-13: 9781579659516

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