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The New Jewish Holiday Cookbook, by Gloria Kaufer Greene
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From Library Journal
Jewish cookbooks have become a rapidly burgeoning category. Appearing at the beginning of the annual cycle that starts with Rosh Hashanah and Yom Kippur, three of these four new titles focus on Jewish holidays and holy days, while Friedland's concentrates just on the Sabbath. Greene's book, a revision of her 1985 title, is by far the most ambitious of the group, with more than 250 recipes (80 or so entirely new, the others thoroughly revised) for all the major holidays and some minor ones, and including Israel's Independence Day as well as religious celebrations. A cooking teacher and the longtime food editor of the Baltimore Jewish Times, Greene also offers extensive background on each holiday, and her diverse recipes are from all around the globe. Highly recommended. Recently, a growing number of Jews have found themselves returning to their religious roots and observances they have let lapse, making Friedland's book on celebrating the Sabbath particularly timely. A cookbook editor and author of The Passover Cookbook, Friedland presents 175 recipes for the three meals of Shabbat (Friday dinner, Saturday lunch, and the "third meal," marking the end of the Sabbath later on Saturday). Like Greene's, her recipes are international in scope, reflecting both the Ashkenazic and Sephardic heritages, and her text is readable and informative. Recommended for most collections. Brownstein, the former art director of Good Housekeeping and House Beautiful, offers a lavishly illustrated crafts book with recipes and ideas for the holidays. For each holiday, there is a menu, several crafts projects, and decorating suggestions. Brownstein's approach will not be to everyone's taste (the three sukkahs for Sukkot, for example, include a "fantasy" Penthouse Sukkah, "high-tech and sleek," but the minimatzo vases for the Passover seder are pretty cute). For larger collections. Rubin seems like a nice woman, but would her cookbooks have been published if she weren't actor/singer Mandy Patinkin's mother? Her second book, which opens with "testimonials" from grandchildren and other family members, includes recipes for Thanksgiving, a bridal luncheon, and a barbecue as well as for four major Jewish holidays. The recipes are simple, and many of them rely on convenience foods; some have little to do with traditional Jewish holiday cooking (the buffet menu includes Mexicali Layered Dip and two shellfish dishes). Only for collections where Rubin's Grandma Doralee Patinkin's Jewish Family Cookbook is popular. Copyright 1999 Reed Business Information, Inc.
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From Booklist
Holidays are the anchor points for Jewish life. They illustrate the ancient Hebrew stories, offering specific lessons about Jewish history, new learning for the young, and recollection for the old. Greene has expanded her earlier cookbook for Jewish holidays, adding new recipes that reflect even more holiday traditions. Starting with the chief and weekly holiday, Sabbath, Greene offers tasty recipes that occasionally draw on ingredients outside traditional ones. Her cornbread uses both cornmeal and canned creamed corn, thus employing two forms of a grain not usually associated with historic Jewish cuisine. Other recipes, such as an Israeli potato-and-ground-beef casserole, seem ordinary and unthreatening even to non-Jewish cooks. Greene labels each recipe as "meat," "dairy," or "pareve" so that readers may determine instantly how the recipe correlates with dietary laws. Recommended for public libraries serving Jewish populations. Mark Knoblauch
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Product details
Hardcover: 560 pages
Publisher: Clarkson Potter; Revised edition (September 7, 1999)
Language: English
ISBN-10: 0812929772
ISBN-13: 978-0812929775
Product Dimensions:
7.6 x 1.4 x 9.5 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#1,008,175 in Books (See Top 100 in Books)
I bought this 1999 book when my copy of the first edition became unusable. This revised edition is a plumped-up version of the 1985 original text. It has more recipes and a few more stories, but more isn't better throughout.Greene notes that she revised several recipes from the first edition, but the changes are not always improvements; for example, the Orange Honey Cake in the original book's Days of Awe chapter called for both white and whole wheat flours, and the cake was spectacular, but the new version uses all white flour, which reduces both nutrition and flavor.Also, not all of the new recipes are winners; for instance, the Black Beans and Rice Casserole in the Hanukkah chapter tasted as bland and uninspired as hospital food. It took a lot of salt added at the table, along with spicy salsa, to make the dish palatable enough to eat.The new edition is organized by holiday (as was the original book), starting with the Jewish sabbath, and that structure makes sense. The Pesach (Passover) chapter is excellent, with lots of main dishes, sides, and desserts for this holiday that has unique food and ingredient restrictions. But some of the new recipes, such as Iced Cinnamon Buns in the Hanukkah chapter and Glorious Oatmeal Cookies in the Lag B'Omer chapter, have no connection to these holidays. As I read the new edition, I thought that the new recipes could form a separate cookbook of Greene's favorites apart from Jewish cooking.The 1985 edition is a keeper. The best parts of this 1999 edition are the unchanged carryovers from the original, but some of the new material, such as the Gloria's Glorious Challah recipe that uses fast-rising yeast instead of regular yeast, is helpful in a 21st-Century kitchen.
I don't buy a lot of recipe books -- but when I saw a friend at the grocery store pull out her copy of this book, I had to ask why she brought a cookbook shopping with her. She said she loved this book, made a lot of its recipes around every holiday, and it was just easier than making a list. AND that she loved this book so much that when she accidentally left her first copy in the produce section, never to be seen again, she almost immediately bought another copy. Such an endorsement... and I need every kitchen inspiration I can get (as a not-enthusiatic cook). Every recipe is useful and a keeper -- and most are good anytime of the year. Cous-cous aux sept legumes is a family favorite (without the lamb -- we've even made a vegetarian version). Finally, it is a recipe book for everyone, despite the "Jewish" part of the title.
excellent explanations of the jewish holidays and jewish culure through food. this book has some great recipes. they are affordable, innovative and useful for everyday cooking too.
This is an excellent cookbook but hardly any picture. Is out of print.
Very happy with my purchase
great cookbook, I really enjoy it!
It has the recipe for Mitzapawny soup.
`The New Jewish Holiday Cookbook' by Gloria Kauler Greene and `The Essential Book of Jewish Festival Cooking' by Phyllis Glazer and Miryam Glazer are two leading representatives of a great cookbook subgenre which may be unique among all cookbook flavors in that they represent that extraordinary relation between Judaism and food. Like the exceptional `Jewish Holiday Cookbook' by Joan Nathan and unlike the encyclopedic `New York Times Cookbook of Jewish Recipes', both books spend much space and words on the practice of kashrut or keeping kosher. But this is not the whole story. There are numerous Jewish culinary traditions which are not directly related to kashrut, such as the traditions surrounding the number of challah loaves baked for the Shabbat or the number of bumps on the challah loaves (The magic number here is 12, representing the 12 tribes of Israel, so the tradition is to have 12 loaves. More practical is the tradition to have two loaves each with 6 bumps created by the braiding of the bread before baking.)There is one major difference among these three books which is evident in their titles. Ms. Glazer's book deals with `festival' cooking while Nathan and Greene deal with `Holiday' cooking. The subtle difference here is that the festival book does not cover Shabbat and the two `holiday' books do.To a non-Jew, my guess is that since there are 52 shabbats in a year, while there are at most seven or eight major `festivals', it is much more important to have a book covering Shabbat as well as the yearly holidays. Between Greene and the Glazers, I find at least one other big difference in that Ms. Greene gives far more coverage to the creation of challah, which may be the single most important Jewish holiday recipe in any of these books, as it seems to be the one food which tradition calls for at every Shabbat. In fact, even though Joan Nathan's book combines two books, one of which is on Jewish holiday baking, Ms. Greene's treatment of challah, at least in the details she give for braiding several different numbers of dough strands is the most extensive. Among the recipes from the three books, the amateur bread baker in me prefers Ms. Nathan's recipe, as it uses the least (1 packet) yeast and calls for the longest raising time. She (and Ms. Greene) also use my preferred `active dry yeast' rather than the `rapid rise' yeast.All three books deal in depth with Jewish holiday traditions, although Ms. Glazer and Ms. Greene seem to have better rabbinical sources and seem to be more dedicated to the details of the traditions. Of the three, Ms. Greene seems to touch me more effectively in her discussion of these traditions than the other two.All three writers are primarily from the Ashkenazy tradition, although all three also give fair treatment to Sephardic dishes and menus. If you are really interested in Sephardic menus primarily, Ms. Nathan spends much of her space on Sephardic menus.If you are willing to take a recommendation from a goyem, I recommend Ms. Greene's book most highly, followed by Ms. Nathan's book for her many baking recipes; however, all three are quality books.
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