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Author: Michael Herman
Publisher: Kar-Ben Publishing
ISBN: 151240845X
Category : Juvenile Fiction
Languages : en
Pages : 28
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Book Description
When Monty Nudelman throws his back out shoveling neighborhood sidewalks and driveways, his neighbors help him in return by sending their children with hot bowls of stew for his Shabbat lunch.
Author: Michael Herman
Publisher: Kar-Ben Publishing
ISBN: 151240845X
Category : Juvenile Fiction
Languages : en
Pages : 28
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Book Description
When Monty Nudelman throws his back out shoveling neighborhood sidewalks and driveways, his neighbors help him in return by sending their children with hot bowls of stew for his Shabbat lunch.
Author: Michael Herman
Publisher: Kar-Ben Publishing ™
ISBN: 1512473405
Category : Juvenile Fiction
Languages : en
Pages : 27
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Book Description
When a big snowstorm hits, Monty Nudelman happily shovels his neighbors' sidewalks, driveways, cars, and steps—until he hurts his back. Now he can barely move! He can't even make his Shabbat lunch. Luckily, his neighbors have all made cholent—a delicious Shabbat stew. The neighborhood kids form a "cholent brigade" to bring Monty Nudelman a tasty feast. Cholent to the rescue!
Author: Michael Herman
Publisher: Millbrook Press
ISBN: 1541513606
Category : Juvenile Fiction
Languages : en
Pages : 29
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Book Description
Kar-Ben Read-Aloud eBooks with Audio combine professional narration and text highlighting to bring eBooks to life! When a big snowstorm hits, Monty Nudelman happily shovels his neighbors' sidewalks, driveways, cars, and steps—until he hurts his back. Now he can barely move! He can't even make his Shabbat lunch. Luckily, his neighbors have all made cholent—a delicious Shabbat stew. The neighborhood kids form a "cholent brigade" to bring Monty Nudelman a tasty feast. Cholent to the rescue!
Author: Tracy Newman
Publisher: Kar-Ben
ISBN: 1467724335
Category : Juvenile Fiction
Languages : en
Pages : 12
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Book Description
Friday's here.Jump and cheer.Shabbat is coming.A family and its pet puppy eagerly prepare for Shabbat.
Author: Xiufang Chen
Publisher: Rowman & Littlefield
ISBN: 1475865848
Category : Education
Languages : en
Pages : 215
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Book Description
This book is a guide for teachers seeking to use multicultural literature in the early grades. It also serves as a valuable resource for classroom teachers who routinely use multicultural literature as part of their practice. In addition, the book is written for both undergraduate and graduate children’s literature and multicultural literature courses as well as for workshops or seminars focusing on teaching preschool to grade 3 children with multicultural books. Starting with exploring that particular culture, each chapter includes a step-by-step guide on how to select and evaluate literature on the culture. The classroom examples then showcase strategies and activities for classroom teachers. Finally, resources provide suggested children’s books and resources for understanding the culture.
Author: Laura Frankel
Publisher: Agate Publishing
ISBN: 1572847670
Category : Cooking
Languages : en
Pages : 383
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Book Description
The acclaimed chef and kosher cuisine expert shares 120 sophisticated and satisfying recipes—all made simple thanks to the ever-reliable slow cooker. Chef Laura Frankel opened her first restaurant in 1999, determined to prove that kosher food can be as delicious and exciting as any other contemporary cuisine. In Jewish Slow Cooker Recipes, she proves that kosher food can not only be delicious but also easy to prepare. The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you. “Laura Frankel, one of the best chefs I know, has figured out how to make comforting, long-simmering dishes part of her busy life and now part of yours.” —Wolfgang Puck
Author: Judy Gruen
Publisher: Simon and Schuster
ISBN: 1631523031
Category : Biography & Autobiography
Languages : en
Pages : 241
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Book Description
As Judy Gruen walked down the aisle and into her Orthodox Jewish future, her bouquet quivered in her shaky hand. Having grown up in the zeitgeist that proclaimed, “If it feels good, do it,” was she really ready to live the life of “rituals, rules, and restraints” that the Torah prescribed? The Skeptic and the Rabbi is a rare memoir with historical depth, spirituality, and intelligent humor. Gruen speaks with refreshing honesty about what it means to remain authentic to yourself while charting a new yet ancient spiritual path at odds with the surrounding culture, and writes touchingly about her family, including her two sets of grandparents, who influenced her in wildly opposite ways. As she navigates her new life with the man she loves and the faith she also loves—surviving several awkward moments, including when the rabbi calls to tell her that she accidentally served unkosher food to her Shabbat guests—Gruen brings the reader right along for the ride. Reading this wry, bold and compelling memoir, you’ll laugh, you’ll cry, and when you’re finished, you may also have a sudden craving for chicken matzo ball soup—kosher, of course.
Author: Reva Mann
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 344
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Book Description
Serial sold to the Sunday Times Magazine
Author: Hélène Jawhara Piñer
Publisher: Academic Studies PRess
ISBN: 1644695332
Category : Cooking
Languages : en
Pages : 195
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Book Description
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
Author: András Koerner
Publisher: Central European University Press
ISBN: 9633862744
Category : Social Science
Languages : en
Pages : 432
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Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.i
