Modern Jewish cooking

Trama

Abstract: The art of maintaining Kashruth, the Jewish dietary laws, is modernized through recipes using modern small appliances. Three categories of kosher food are described: fleishig (meat and poultry products), milchig (milk and dairy products) and pareve (foods which are neither meat nor milk but can be consumed with either).

Libri simili

• How to keep kosher: a comprehensive guide to understanding Jewish dietary laws di Lisë Stern (2004)
• The new Jewish table: modern seasonal recipes for traditional dishes di Todd Gray (2013)
• I could nosh: classic Jew-ish recipes revamped for every day di Jake Cohen (2023)
• Healthy Jewish cooking di Steven Raichlen (2000)
• The book of Jewish food: an odyssey from Samarkand and Vilna to the present day di Claudia Roden (2022)
• My big Jewish kitchen: food to make for the people you love di Anne Shooter (2017)
• The kosher billionaire's secret recipe di Stacy Cohen (2007)
• Light Jewish holiday desserts di Penny Wantuck Eisenberg (1999)
• A treasury of Jewish holiday baking di Marcy Goldman (1998)
• Faye Levy's International Jewish Cookbook di Faye Levy (2025)
• A drizzle of honey: the lives and recipes of Spain's secret Jews di David M. Gitlitz (1987)
• Lower-Fat Kosher Kitchen di Helen Nash (1996)