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The guide brings you the world of kosher restaurants...from Manhattan to London; Florida to Las Vegas; Chicago to Canada...with Paris, Israel, Brooklyn, Queens/Long Island, Denver, California and New Jersey in between. Extended wine section and many feature articles. | | 2008 Edition. Daniel Rogov is Israel's most influential and pre-eminent wine critic. His comprehensive guide includes information about every Israeli winery and the wines they produce. Reviews of 1,600 wines offer scores and best drinking times for each wine now on the market as well as those wines to be released within the next 6-9 months. |
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Heat resistant to 450 degrees. | | Each set contains 1 each of meat, dairy and parve. Slice, dice, chop then funnel food directly from flexible board into pan, bowl, skillet or wok! Keeping kosher has never been so easy. Dishwasher safe. |
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3 utensils in package--spoon, spatula & ladle. Keeping kosher has never been so easy! | | Scrub brush with built-in liquid soap dispenser. Just twist off the cap-fill with liquid soap-press sud-zee down to dispense soap as needed. Permitted for us on Shabbat. |
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This microwave plate and food cover prevents splatters. Measures 10" diameter. | | Heat resistant to 450 degrees. Keeping kosher has never been so easy! |
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Heat resistant to 450 degrees. Keeping kosher has never been easier! | | "Coin" easily attaches to pots, pans and other hard to label kitchen utensils. Heat resistant, diswasher safe (not for use in the oven). 1 "coin" per package. |
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You don't have to be Jewish to enjoy the benefits of kosher food. This guide is edited by Trudy Garfunkel and takes the reader from understanding kosher to shopping, cooking and eating the kosher way. Also included is sections on traveling kosher, cooking classes, caterers, camps and foods for those who suffer from lactose intolerance or allergy to milk products. | | Edited by Faye Levy who makes it easy to bring the irresistible flavors of Jewish cooking into your home. Over 100 foolproof recipes for the holidays and every day. |
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Flavors of the Italian Jewish kitchen. Cucina Ebraica offers a fascinating perspective on the Italian food we all know and love, tracing its long-forgotten Jewish influences and focusing new light on the intertwining of two time-honored cooking traditions. Familiar and yet entirely new, this is a bobust and delicious side of a beloved region's cuisine. | | Levana Kirschenbaum offers a collection of creative and luscious recipes, made with natural dair alternatives such as soy, rice, oat, almond, and cocunut milks-all leaner than their rich dairy counterparts. Full-color photographs accompany each recipe. |
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Written by Roberta Kalechofsky and Rosa Rasiel. 150 vegetarian recipes for the Jewish holidays. This cookbook combines tradition with innovative recipes and includes explanatory holiday notes and prayers. Written in the spirit of Isaiah's blessing: "May you enjoy the good things of the earth." | | Over 600 kitchen-tested recipes with full color photographs. Easy to read format with easy to follow instructions will make the beginner feel like an expert going from basics to gourmet. |
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Author Gilda Angel presents recipes from countries in North Africa, the Middle East and Europe. Background information about the dishes and various holiday traditions enhance this most complete Sephardic cookbook. Just reading the table of contents is like taking a trip on a magic carpet throughout the lands of the Sephardic diaspora. | | With healthy eating on the rise, there's never been a better time for SALAD TIME. Each book contains hundreds of heavenly salads - from vegetable salads to pasta salads, salads with fruit to salads with meat or dairy salads with dips and dressings, these books have it all. |
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There is something special about the smell of freshly baked challah. The Secret of Challah by Shira Wiener and Ayelet Yifrach, gives you clear step by step instructions to making your own--including the art of braiding. | | Ever wonder what to make for the vegetarians in your family? This cookbook gives you the answer. It is filled with a delicious and versatile range of pastas, kugels, wraps, tofu dishes. In addition to kitchen tested and easy to prepare dishes. |
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In today's busy world, soup and salad are the perfect way to provide meals that are both filling and nutritious and delicious. | | From the author of Jewish Cooking in America, Joan Nathan, this cookbook offers 70 fun recipes and cooking activities to help you and your children get into the spirit of preparing Jewish holiday celebrations. Covering the 10 major holidays, each of the activities has a different focus-biblical Israel to contemporary America-melding flavors and ideas both old and new. |
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The title says it all. Behind this cookbook is the funny story of Jamie Geller, a young executive who came into her marriage without knowing a spatula from a saucepan. Three years later, Jamie is now an accomplished cook who presents every meal with a professional flair. Most of her recipes take less than 10 minutes of prep time before they are popped in the oven, set atop the stove, or served directly to your eager guests. | | The past comes alive in this cookbook with food maven author Arthur Schwartz shopping, cooking, tasting, talking and stirring up big pots of memory. Using NYC Jewish food culture as a lens, Schwartz takes us on a mouthwatering, soul-stirring tour of Yiddish-American cooking. His recipes are authentic yet thoughtfully updated. |
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It's easy to serve exotic Israeli meals when you follow the simple recipes. The Melting Pot-A Quick and Easy Blend of Israeli Cuisine cookbook is designed for people who hate to fuss yet want to make mealtime a savory Israeli experience. | | Handmade in Israel by Mordechai Hazan. These 3-dimensional mezuzahs capture the essence of the joy of cooking and baking. Home is where the heart is and the kitchen is the center of the home. |
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