The New Jewish Holiday Cookbook

Rating:
Summary: This is the only Jewish cookbook you'll ever need!
Review: Gloria Kaufer Greene has really outdone herself with her New Jewish Holiday Cookbook. Not only do I love the kosher recipes, but I love the way Ms. Greene explains the significance of the particular food to each holiday. Not being a gourmet cook myself, I have found the recipes to be easy to follow and wonderful to eat! This book has allowed me the joy of creating epicurian holiday traditions with my family and friends. It is the only Jewish cookbook that I need (and want) in my kitchen!

Rating:
Summary: Great for Jews and Non-Jews alike
Review: I know from my name you wouldn't know that I was Jewish, but that is because my husband is not. I had to tell, that my mother-in-law picked up your book and started skimming while we were Kitchen Kibbutzin' and decided it helped her understand the holidays and customs better than anything else. She HAD to have a copy, so we got her one as (of all things)a Christmas gift! She absolutely loves it. She says that it is so easy to read and the recipees are easy to follow! She can't wait to treat me and the gang to some of the goodies she discovered from your book. She said that it isn't just a cookbook. It is her special reference book that helps us celebrate and rejoice in the Jewish customs/traditions together.

As for me.... well let's just say that I never put it away! It is a staple in my kitchen as important to me as salt and pepper! That is why it happenned to be out on the table for my MIL to discover! LOVE IT!

Rating:
Summary: THE DEFINITIVE JEWISH COOKBOOK!
Review: Onc couldn't rave too much about this holiday cookbook. The recipes are delicious, not difficult to make, and a wonderful plus is the inclusion of the history and practices of Jewish customs. These are authenic Jewish recipes from around the world.

One thing I might point out: This book is preceded by the author's "The Jewish Holiday Cookbook," published in 1985. Many of the recipes in this book are included in "The New Jewish Holiday Cookbook," published in 1999. And there are changes. The latter book contains some new recipes, as well as some recipes from the first one. Some of the cooking procedures of recipes included in both books are changed. But one reason I'm glad to have copies of both books on hand is that one of my favorite recipes included in the first and second versions is called "My Mother's Chicken Soup"; I doubt if you will find a better chicken soup recipe if you simmer it as recommended for the full 8 hours. However, in the second version, I find that the exclusion of the only two spices in the initial soup recipe makes the soup less interesting. Those spices are one bay leaf ("optional") removed at the end of cooking, and a small amount of dried dill to taste ("optional") added at the end of cooking. To my taste, they enhance the soup and I can't imagine enjoying the soup as much without them. So to anyone wanting to delve into Jewish cooking seriously and in-depth, I would recommend considering purchasing both versions for a total scope of the selected dish.

Rating:
Summary: THE DEFINITIVE JEWISH COOKBOOK!
Review: Onc couldn't rave too much about this holiday cookbook. The recipes are delicious, not difficult to make, and a wonderful plus is the inclusion of the history and practices of Jewish customs. These are authenic Jewish recipes from around the world.

One thing I might point out: This book is preceded by the author's "The Jewish Holiday Cookbook," published in 1985. Many of the recipes in this book are included in "The New Jewish Holiday Cookbook," published in 1999. And there are changes. The latter book contains some new recipes, as well as some recipes from the first one. Some of the cooking procedures of recipes included in both books are changed. But one reason I'm glad to have copies of both books on hand is that one of my favorite recipes included in the first and second versions is called "My Mother's Chicken Soup"; I doubt if you will find a better chicken soup recipe if you simmer it as recommended for the full 8 hours. However, in the second version, I find that the exclusion of the only two spices in the initial soup recipe makes the soup less interesting. Those spices are one bay leaf ("optional") removed at the end of cooking, and a small amount of dried dill to taste ("optional") added at the end of cooking. To my taste, they enhance the soup and I can't imagine enjoying the soup as much without them. So to anyone wanting to delve into Jewish cooking seriously and in-depth, I would recommend considering purchasing both versions for a total scope of the selected dish.