BN.com Gift Guide

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family [NOOK Book]

Overview

Got Kugel? Got kugel with Toffee Walnuts? How about real, homemade Gelfite Fish—and Salmon en Papillote. Refreshing sweet-and-sour borscht, and Not-Your-Store-Bought Potato Blintzes. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts and crossover dishes, Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. And don't even talk about the desserts. With its lively stories and eccentric...
See more details below
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$9.99
BN.com price
(Save 49%)$19.95 List Price

Overview

Got Kugel? Got kugel with Toffee Walnuts? How about real, homemade Gelfite Fish—and Salmon en Papillote. Refreshing sweet-and-sour borscht, and Not-Your-Store-Bought Potato Blintzes. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts and crossover dishes, Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. And don't even talk about the desserts. With its lively stories and eccentric characters, Cooking Jewish invites the reader not just into the kitchen, but into a whole vibrant world of family and friends.
Read More Show Less

What People Are Saying

From the Publisher
"Just delightful! Judy has given us a delectable family reunion recipe feast, with lively photos throughout."
—Sheila Lukins, coauthor of The Silver Palate Cookbook
Read More Show Less

Product Details

  • ISBN-13: 9780761159650
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 11/22/2007
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 656
  • Sales rank: 39,230
  • File size: 37 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Judy Bart Kancigor started Cooking Jewish as a family project. She is a freelance food writer and columnist for the Orange County Register. A popular teacher of Jewish cooking and family life, she speaks at synagogues, women’s organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California.
Read More Show Less

Table of Contents

Introduction: Recipe for a cookbook . XXI
So I’m sitting minding my own business, and I’m thinking, I know. I’ll collect my aunts’ recipes and put them in a book. So look what happened! Meet the family, each with a recipe and a story to tell. You’re gonna need a scorecard. (The photos will help.)

B’raysheet: in the beginning . XXIX
Back in Slonim, first they liked us, then they hated us—Papa Harry said, “Enough already!” How my grandparents set down roots in the Promised Land, and from there sprang the whole mishpuchah.

Cooking kosher. XLVI
To play the game you gotta know the rules. If you’re observant, you know all this stuff already. If not, here’s a quick course in separating the meat from the dairy.

Appetizers .. 3
A little nosh before the main event. Not “little” like the French with their dainty amuse-bouches. Not that little. And why just one? Have a knish and borekas and some chopped liver too. And a little hummus would be good. And try the eggplant. Hummus with the eggplant. M-m-m-m.

Soups.. 61
I don’t care what you say—my mother’s chicken soup really is better than your mother’s. Better than anybody’s. But it doesn’t stop there. Carrot, Mushroom Barley, Roasted Beet Borscht, lentil . . . and Shiitake Mushroom Matzoh Balls to go with them all! Soups from the Old World and soups from the New.

Salads...93
You peel, you chop, and then you crunch. From Mandarin to Indian to Israeli, Korean, and Thai—I mean the salads, not the people. They’re Jewish. Well, some of them are Israeli. Oh, you get the idea.

Meats...127
You’re thinking, Jewish cookbook—brisket. (Not that there’s anything wrong with that!) We’ve got four, not counting two for the cholents, and darn proud of it! But there’s also Moroccan Spicy Apricot Lamb Shanks, Hazelnut Crusted Rack of Lamb, Osso Buco, Spanish Short Rib Stew. . . . Go ahead. Browse.

Poultry...171
Toasted with fennel, baked with cherries and chili sauce, stir-fried with walnuts, grilled with mustard and herbs—if it clucks you’ll find it here. And no part of the chicken— or turkey or hen—is ever wasted.

Fish...217
There’s more than herring and gefilte in this chapter. Okay, lox too. Okay, herring and gefilte are in appetizers, and lox is in breakfast. But the other fish are here, like salmon five ways to Sunday and sea bass and halibut and mahi-mahi and . . .

Vegetables...239
They didn’t eat ’em in Slonim, but we’re in this country now. Flash-roasted asparagus. Portobello wrap. Southwestern Tsimmes in Chile Pockets. Triple Corn Pudding to die for. Spinach-Stuffed Squash. So be good and eat your veggies. Dessert is coming in just 130 pages.

Potatoes, noodles, rice, and grains...267
You want comfort? I’ll give you comfort: Three kinds of latkes, a dozen noodle kugels, pirogen (potato and cheese), mamaliga, shlishkes, stuffings, sweet potatoes—with marshmallows, sure, but also with pecans or honey-orange glaze. And these they call side dishes?

Breads...325
You don’t have to be Jewish to love challah. But put away the knife and tear off a piece. Unless you’re making a French toast casserole or challah chips. Then you can use the knife. And if you don’t have a bread machine, get one for the pita. You’ll thank me. (If you’re looking for onion rolls, pretzels, biscuits, and scones, they’re in here too.)

Breakfast...347
The most important meal of the day. Well, the most fun. Try the Hoppel-Poppel or blintzes or Apple-Cinnamon Pancakes or— wait! Caramel French Toast—no! Apple and Cheese-Stuffed French Toast. Oh, I can’t make up my mind! You pick. Surprise me.

Cakes...369
Now we’re talking. Everything sweet and yummy. Old-fashioned Apple Cake. Chocolate, chocolate, chocolate. Peach, orange, and honey-orange sponge. Five kinds of cheesecake. And did I mention chocolate? Coffee cakes. Pound cake. Aunt Sally’s Red, White, and Blue. Cut me just a sliver. Well, maybe a little bigger than that. Oh, give me that knife!

Pies and pastries...435
How a dough phobic found joy and happiness learning to make pie crust. (And if I can do it, you can too!) Now to fill it: towering apple topped with walnut crunch, rhubarb, pecan, lemon meringue, Key lime with mountains of whipped cream . . . and baklava, strudel (and I’m not talking with filo—that would be cheating—I mean the real deal).

Cookies...457
Jews invented cookies. At least dunking cookies. Okay, at least baking them by the dozens. Mandelbrot, rugelach, kichel, chocolate chip. Brownies, hamantaschen, New York Black & Whites. Rolled out, dropped, spread into bars, boiled in honey . . . that would be the taiglach, but promise me you’ll be careful. That honey is hot! (Don’t make me tell you twice.)

Desserts and candy...505
In case there aren’t enough sweets already, here’s a fourth chapter. (Some people have a sweet tooth, but we have sweet teeth, every one of them.) You’ll need a spoon: soufflé, flan, trifle, chocolate mousse, tiramisù, puddings, custard . . . you know, all that sweet, slippery, wobbly, and jiggly stuff. Oh, and candy too. Just ’cuz.

Passover...535
Leave it to the Jews to take a board of matzoh and fashion a feast. Restrictions? Hah! We wait all year for this stuff. Yemenite Haroset Truffles, kugels savory and sweet, Sephardic Chicken, Mom’s Killer Brisket with Tsimmes. And the sweets! Chocolate Fudge Pecan Pie, meringues, sponge cakes aplenty . . . we invented the term “I’m stuffed.”

Drinks...595
A woozy little dink of a chapter. But thirst quenching. (This family is more likely to crowd the Viennese table than an open bar!) Yet several stalwarts save us from total abstinence with their Sea Breeze, Margarita, French 75. . . . Then there’s my husband’s Egg Cream and malted. You’ll have a glass of tea, a cup of coffee—it’ll be fine.

Conversion tables...612
No, silly, not that kind of conversion. You know, metric and cups to quarts and all that good stuff you can’t remember from geometry . . . or was it algebra?

Who’s who...613
Did I mention you were gonna need a scorecard? For the photo montages you’ll want to know the players. Take notes. There’ll be a test later.

Credits...614
Here’s a list of the professional photographers and cookbook authors who so generously allowed me to use their work.

Index...615
You’re so busy you can’t just sit there and read? Suit yourself. You’ll look it up and you’ll find it. But don’t complain to me if you miss something.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Posted November 10, 2009

    more from this reviewer

    LOVE IT!!!

    I was passed this book along one morning during my son's religious school to take a look at. I was so hungry by the time I finished looking at JUST the DESSERTS (I start books from the back)!!! As an ever-budding cook of new things and especially desserts I was super excited to pick up this book! I cannot wait to actually cook the recipes that fill the pages of Cooking Jewish!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 14, 2011

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)