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Jewish Cookbooks and Recipes

Specific recipes for Passover and Hannukah below.

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The Jewish cuisine that we call "Ashkenazic" today was influenced by the cold climate in which these Jews lived, and in which their culture developed. Root vegetables, hardy tree fruits, fresh water fish, dairy products—and the ability to store them, and nuts formed the easily available ingredients ready to be turned into gastronomic wonders by generations of creative Jewish women.

There were certain hallmarks of Ashkenazic Jewish cooking which endure even today. This type of cuisine generally avoided sauces, except for natural cooking juices augmented by water or a simple meat or vegetable stock. Also, different types of foods were generally segregated, rather than mixed. For example, potted meatballs were rarely mixed in a gravy with vegetables, although sometimes potatoes might be added to extend the dish.
     —from What is Ashkenazic Cuisine? by Rabbi Jo David


Encyclopedia of Jewish Food
by Gil Marks


Quiches, Kugels, and Couscous
by Joan Nathan


Jewish Cooking In America
by Joan Nathan


Jewish Slow Cooker Recipes
by Laura Frankel


Fast & Festive Meals for the Jewish Holidays
by Marlene Sorosky


Mother and Daughter Jewish Cooking
by Evelyn Rose and Judi Rose


Cucina Ebraica
by Joyce Goldstein Cucina Ebraica


Jewish Holiday Cooking
by Jayne Cohen



Amazing Passover Desserts
by Penny Eisenberg


Passover Cuisine—Not Just Small Potatoes

All About Passover

Passover Dates  

Hannukah (or Chanukah)


Hanukkah begins at sundown on:


Find hundreds more recipes at: Cookbook Profiles and I Love Desserts or use our Search engine to locate topics like Hannukah or Passover.

Holiday and Party Recipes (by holiday and date)

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This page modified November 2009