Best Kosher Cooking Books

Here you will get Best Kosher Cooking Books For you.This is an up-to-date list of recommended books.

1. Dinner Done by Between Carpools

Author: by Leah Schapira
English
320 pages
1422627381

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What’s for Dinner?Is that the question you hear, night after night? And often, are you simply stumped? In this epic collaboration, the team behind Between Carpools, the popular lifestyle site for busy Jewish women, brings you the cookbook you really need with easy-to-prep dinner recipes your family will want to eat!

So now you can finally say, “Dinner Done!” Since its inception, fans have turned to Leah Schapira, Victoria Dwek, Renee Muller, Esti Waldman, and Shaindy Menzer – the women behind Between Carpools – for the easy, practical recipes that simply work with their lives.

Now, in Dinner Done, the team brings you: 150+ quick-to-prepare, family-friendly dishes that you ll turn to over and over. No pricey, hard-to-find ingredients needed! You already have most ingredients in your pantry! Beautiful photo for every single dish. A full chapter of super-quick, no-mess 9 x 13 recipes prepared directly in the pan in just minutes.

Mix, bake, and serve! Chicken, Meat, Fish, and Dairy main dishes, plus lots of easy side dishes, salads, and soups! Yes, there’s always room for a sweet treat. Dinner Done also includes the easy, delicious desserts you ll turn to when there’s no time to fuss.


2. Jerusalem: A Cookbook

Author: by Yotam Ottolenghi
English
320 pages
1607743949

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home citywith its diverse Muslim, Jewish, and Christian communities.

Both men were born in Jerusalem in the same yearTamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.


3. Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

Author: by Jake Cohen
English
272 pages
035835398X

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A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous.

But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers.

Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, andMatzo Tiramisu.


4. My Pesach Kitchen

Author: by Faigy Murray

‎ English
288 pages
1422627837

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Whether you’ve been making Pesach for many years, or it s your very first Pesach staying at home, let My Pesach Kitchen show you how to prepare for Pesach and serve fabulous meals on Yom Tov and Chol HaMoed – without stress!

Faigy Murray, a popular recipe developer and food blogger, wants to make sure that this Pesach, your food is spectacular and delicious and you are relaxed and able to enjoy it! In My Pesach Kitchen, she guides you through the process of making, prepping, and cooking for Pesach so it’s pressure free for you.

More than 130 easy-to-follow recipes with stunning photos Practical hacks and creative tips to keep your prep and cooking seamless A special Chol HaMoed section with creative cooking ideas for at home and on-the-go Chol HaMoed travel All recipes are gluten free (except for the matzah balls!Bonus!

Pesach in Your Kitchen: Step-by-step notes and tips to making Pesach From shopping lists to day-by-day cleaning tips, menu planning, and turning over this is your perfect and practical guide to making Pesach.


5. Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook

Author: by Adeena Sussman

Avery (September 3, 2019)
English
368 pages

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“We should all be cooking like Adeena Sussman.”-The Wall Street Journal”Sababa is a breath of fresh, sunny air.”-The New York TimesIn an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means “everything is awesome,” and it’s this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen.

Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks-juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.

Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples- tahini, sumac, silan (date syrup), harissa, za’atar-to delicious effect, while also introducing more exotic spices and ingredients.


6. Peas, Love and Carrots

Author: by Danielle Renov
English
432 pages
1422625788

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Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table! An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related!

With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle’s Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion! Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.


7. The Instant Pot® Kosher Cookbook: 100 Recipes to Nourish Body and Soul

Author: by Paula Shoyer
English
224 pages
145493753X

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Welcome to the first Instant Pot cookbook to feature kosher food. Paula Shoyer has expertly developed a robust array of both traditional and contemporary kosher recipes for the king of all kitchen appliances: the Instant Pot! Jewish food and the Instant Pot are a natural fit.

So many traditional Jewish dishes are soups and stewsprepared before Friday night and kept warm throughout Shabbat, when observant Jews aren’t allowed to cookand that’s the sweet spot of the Instant Pot. For decades, Jewish families have relied on slow cookers to achieve the soft, flavor-filled stews of their ancestors, but they lamented the time required.

Now, the Instant Pot allows for vastly shorter cooking times without compromising flavor or texture. The Instant Pot Kosher Cookbook includes timeless Jewish favorites tailored to this modern appliance: stuffed cabbage, Israeli cooked salads, corned beef, brisket, cholent, Yemenite and Persian beef and lamb stews, chicken soup, beet soup, kasha varnishkes, tzimmis, even apple cake.


8. Ottolenghi: The Cookbook

Author: by Yotam Ottolenghi
Ten Speed Press
English
304 pages

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Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi’s four eponymous restaurantseach a patisserie, deli, restaurant, and bakery rolled into oneare among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.


9. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat

Author: by Steven Raichlen
Workman Publishing Company
English
256 pages

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Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the worldoutside on the grill, as well as in the kitchen. Take brisket to the next level: ‘Cue it, grill it, smoke it, braise it, cure it, boil iteven bake it into chocolate chip cookies.

Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisketJakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bitesor for real mind-blowing pleasure, Kettle Corn with Burnt Ends.

And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

10. Recipes Remembered

Author: by June Feiss Hersh
English
360 pages
0615663214

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Recipes Remembered gives voice to the remarkable stories and cherished recipes of the Holocaust community. The first professionally written kosher cookbook of its kind is a moving compilation of food memories, stories about food and families, and recipes from Holocaust survivors from Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece.

11. Israeli Soul: Easy, Essential, Delicious

Author: by Michael Solomonov
Mariner Books
English
384 pages

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For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the peoplethe great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations.

To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes.

Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.

12. Modern Jewish Baker: Challah, Babka, Bagels & More

Author: by Shannon Sarna
Countryman Press
English
264 pages

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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 HamantaschenTomato-Basil ChallahEverything-Bagel RugelachS’mores BabkaDetailed 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. 100 color photographs

13. Millennial Kosher: recipes reinvented for the modern palate

Author: by Chanie Apfelbaum
English
320 pages
1422620557

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Chanie Apfelbaum, creator of world-renowned kosher food blog Busy In Brooklyn, makes her cookbook debut with a collection of modern, cultural, trendy, and bold dishes that reflect her passion for reinventing traditional foods with a Millennial vibe. Millennial Kosher features: -Over 150 innovative recipes for everyday and holiday meals -Beautiful color photos for every dish -Meatless Meals section includes dairy-free and vegetarian options -Guide to kosher meat cookery -Comprehensive tools and ingredient list The millennial kosher kitchen is one in which food is reinvented and reimagined in new and exciting ways.

It includes ingredients that are healthier, fresher, and more vibrant than ever before. Yesterday’s margarine is today’s coconut oil, bone broth is the new chicken soup, and the onion soup mix of our youth is replaced with umami-rich porcini mushroom powder.

Today, kosher food is spicier and bolder than the food we grew up eating. There’s an emphasis on fresh and seasonal ingredients, less processed foods, and healthier nondairy alternatives. Modern kosher food reinterprets and reinvents tradition, while still staying true to our heritage.

14. The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook

Author: by Claudia Roden
Knopf
English
688 pages

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A monumental work-the story of the Jewish people told through the story of Jewish cooking-The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world.

50 photos & illustrations.

15. Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today

Author: by Hélène Jawhara Piñer
English
200 pages
1644695316

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In this extraordinary cookbook, chef and scholar Hlne Jawhara-Pier combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature.

Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went.

Jawhara-Pier provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history.