Jewish Cookery: In Accordance with the Jewish Dietary Laws
Jewish Cookery by Leah Leonard is the classic compendium of Jewish cuisine. First published in 1949, it is the authority to which cooks have turned for generations. Not only does it include recipes for hundreds of traditional Jewish dishes -- from universally familiar preparations to little-known regional specialties -- but it also gives instructions for maintaining a kosher kitchen, dozens of suggestions for Sabbath and holiday meals, complete guidelines for Passover dining, a basic nutritional and technical introduction to cooking, and much more.
All the Jewish favorites are here: challah (Sabbath egg bread), bagels, cheese blintzes, homemade cottage cheese, beet borsht, homemade farfel, kreplach (dumplings), kasha-varnitchkes (buckwheat groats with bow-tie noodles), mandlen (soup nuts), gefilte fish, baked herring, chopped liver, fried calf's liver...and more!
Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.
What people are saying - Write a review
We haven't found any reviews in the usual places.
CHAPTtI FAO 1 Calendar of Jewish Holidays and Food Associations
Traditional Ceremonials and Food Customs in the Jewish Home
What Every Cook Should Know
35 other sections not shown
14 teaspoon salt 15 minutes 30 minutes almonds apples baking powder Basic Recipe bay leaves Beat egg beaten egg whites boiling water bread brown sugar butter cake carrot casserole celery cheese chicken chopped nuts cinnamon cold water Combine cookie cool cornstarch crumbs cup chopped cup milk cup sugar cup water cups flour Dash dish dough Drain egg whites egg yolks eggplant filling fish flavoring flour fruit frying garlic garnish Gefilte Fish grated rind green pepper honey i/2 cup i/2 teaspoon jars lemon juice Let stand lightly browned liquid mashed matzo meal mayonnaise meat minced parsley minutes at 350 mixed mixture moderate heat nicely browned onion orange paprika parsley pickling potatoes pound raisins Remove roll salad salt and pepper sauce Serve hot shredded Sift sliced soup sour cream sprinkle stir syrup tablespoon lemon juice tablespoons tablespoons butter tablespoons flour taste tender thick tomato tzimmes Variation vegetables vinegar y2 cup