balaboosta

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Balaboosta

Author : Einat Admony
ISBN : 9781579655006
Genre : Cooking
File Size : 88. 10 MB
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The chef and owner of three Mediterranean New York City restaurants presents more than 130 recipes for dishes that can be prepared for both home cooked family meals and parties.

Balaboosta

Author : Einat Admony
ISBN : 9781579655792
Genre : Cooking
File Size : 62. 30 MB
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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

The A O C Cookbook

Author : Suzanne Goin
ISBN : 9780307958235
Genre : Cooking
File Size : 84. 35 MB
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Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

Jewish Soul Food

Author : Janna Gur
ISBN : 9780805243093
Genre : Cooking
File Size : 59. 62 MB
Format : PDF
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The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.) From the Hardcover edition.

Saladish

Author : Ilene Rosen
ISBN : 9781579658502
Genre : Cooking
File Size : 70. 52 MB
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A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.

Breaking Breads

Author : Uri Scheft
ISBN : 9781579657284
Genre : Cooking
File Size : 75. 32 MB
Format : PDF, Kindle
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Named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.

The Gefilte Manifesto

Author : Jeffrey Yoskowitz
ISBN : 9781250071439
Genre : Cooking
File Size : 29. 64 MB
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The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

Mama Nazima S Jewish Iraqi Cuisine

Author : Rivka Goldman
ISBN : 0781811449
Genre : Cooking
File Size : 24. 13 MB
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When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).

The 188th Crybaby Brigade

Author : Joel Chasnoff
ISBN : 1439171807
Genre : Biography & Autobiography
File Size : 31. 13 MB
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Look at me. Do you see me? Do you see me in my olive-green uniform, beret, and shiny black boots? Do you see the assault rifle slung across my chest? Finally! I am the badass Israeli soldier at the side of the road, in sunglasses, forearms like bricks. And honestly -- have you ever seen anything quite like me? Joel Chasnoff is twenty-four years old, an American, and the graduate of an Ivy League university. But when his career as a stand-up comic fails to get off the ground, Chasnoff decides it's time for a serious change of pace. Leaving behind his amenity-laden Brooklyn apartment for a plane ticket to Israel, Joel trades in the comforts of being a stereotypical American Jewish male for an Uzi, dog tags (with his name misspelled), and serious mental and physical abuse at the hands of the Israeli Army. The 188th Crybaby Brigade is a hilarious and poignant account of Chasnoff's year in the Israel Defense Forces -- a year that he volunteered for, and that he'll never get back. As a member of the 188th Armored Brigade, a unit trained on the Merkava tanks that make up the backbone of Israeli ground forces, Chasnoff finds himself caught in a twilight zone-like world of mandatory snack breaks, battalion sing-alongs, and eighteen-year-old Israeli mama's boys who feign injuries to get out of guard duty and claim diarrhea to avoid kitchen work. More time is spent arguing over how to roll a sleeve cuff than studying the mechanics of the Merkava tanks. The platoon sergeants are barely older than the soldiers and are younger than Chasnoff himself. By the time he's sent to Lebanon for a tour of duty against Hezbollah, Chasnoff knows everything about why snot dries out in the desert, yet has never been trained in firing the MAG. And all this while his relationship with his tough-as-nails Israeli girlfriend (herself a former drill sergeant) crumbles before his very eyes. The lone American in a platoon of eighteen-year-old Israelis, Chasnoff takes readers into the barracks; over, under, and through political fences; and face-to-face with the absurd reality of life in the Israeli Army. It is a brash and gritty depiction of combat, rife with ego clashes, breakdowns in morale, training mishaps that almost cost lives, and the barely containable sexual urges of a group of teenagers. What's more, it's an on-the-ground account of life in one of the most em-battled armies on earth -- an occupying force in a hostile land, surrounded by enemy governments and terrorists, reviled by much of the world. With equal parts irreverence and vulnerability, irony and intimacy, Chasnoff narrates a new kind of coming-of-age story -- one that teaches us, moves us, and makes us laugh.

Cooking With Loula

Author : Alexandra Stratou
ISBN : 9781579657093
Genre : Cooking
File Size : 64. 27 MB
Format : PDF
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Named a Best Cookbook of the Year by Epicurious In Cooking with Loula, Alexandra Stratou invites readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria means “Mrs.” in Greek), the woman who cooked for three generations of Stratou’s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen. Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.

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