Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations

Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations

by Jayne Cohen


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Product Details

ISBN-13: 9780471763871
Publisher: Houghton Mifflin Harcourt
Publication date: 02/19/2008
Pages: 592
Product dimensions: 8.00(w) x 9.12(h) x 1.70(d)

About the Author

Jayne Cohen is the author of one previous book on Jewish cooking and celebrations—The Gefilte Variations—and is the co-author of The Ultimate Bar/Bat Mitzvah Celebration Book. She writes frequently about food for publications such as Bon Appetit, Gourmet, Food& Wine, the New York Times, the Los Angeles Times, the Boston Globe, and Newsday. Cohen lives in Greenwich Village with her husband, and their daughter Alexandra returns home to cook at every holiday. Visit her Web site at

Table of Contents



What Is Jewish Food?

How to Plan A Jewish Holiday Meal.

Notes to the Cook.

How to Use This Book.

The Jewish Kitchen.


Meats and Poultry.

Pantry and Procedures.


Schmaltz, Olive Oil, Butter, and Other Fats.

Sour Cream, Yogurt Cream, and Labneh

Wonton Wrappers.

Pomegranate Molasses and Temerhindi or Ourt.



Rosh Hashanah.

Breaking the Yom Kippur Fast.


Shemini Azeret and Simchat Torah.




Kosher for Passover.

Passover Ingredients.

Preparation for Passover.

Tips for Planning a Seder Menu.

Setting the Seder Table.

For Your Vegetarian Son, Your Vegan Niece.

What;s for Lunch.


A Glossary of Useful Terms.

Online and Phone Order Sources And A Few Helpful Web sites. 

Selected Bibliography.


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