Cheesecake For Shavuot

Nutritionist, cooking instructor, and culinary tour guide Orly Ziv is pleased to announce the release of her first cookbook, Cook in Israel: Home Cooking Inspiration with Orly Ziv.

This book is a collection of letters from a religious Jew in Israel to a Christian friend in Barcelona on life as an Orthodox Jew. Equal parts lighthearted and insightful, it's a thorough and entertaining introduction to the basic concepts of Judaism.

Kar-Ben Read-Aloud eBooks with Audio combine professional narration and text highlighting to bring eBooks to life! To celebrate Shavuot, a spring harvest festival, children in Israel make cheesecake using flour they have ground from wheat they have grown in their school garden, fresh goat cheese from the friendly petting zoo goats, and fresh strawberries from the garden.

This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads

The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.

In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.

We all know the stereotype of the Jewish mother: Hectoring, guilt-inducing, clingy as a limpet. In Mamaleh Knows Best, Tablet Magazine columnist Marjorie Ingall smashes this tired trope with a hammer. Blending personal anecdotes, humor, historical texts, and scientific research, Ingall shares Jewish secrets for raising self-sufficient, ethical, and accomplished children. She offers abundant examples showing how Jewish mothers have nurtured their children’s independence, fostered discipline, urged a healthy distrust of authority, consciously cultivated geekiness and kindness, stressed education, and maintained a sense of humor. These time-tested strategies have proven successful in a wide variety of settings and fields over the vast span of history. But you don't have to be Jewish to cultivate the same qualities in your own children. Ingall will make you think, she will make you laugh, and she will make you a better parent. You might not produce a Nobel Prize winner (or hey, you might), but you'll definitely get a great human being.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Offering a fresh take on kosher cuisine, a valuable kitchen companion furnishes more than 175 delicious kosher recipes suitable for every meal and occasion, highlighting contemporary American dishes rather than traditional fare, accompanied by menu suggestions, recipe variations, preparation and ingredient tips, and helpful resources. Original.

As Sammy Spider watches Mrs. Shapiro follow a recipe to make blintzes for Shavuot, young readers will learn how the Torah, which was given on Shavuot, is also a "recipe for life." Simultaneous.