The Manischewitz Passover Cookbook PDF Download
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Author: Deborah Ross
Publisher:
ISBN:
Category : Jewish cooking
Languages : en
Pages : 186
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Book Description
Author: Deborah Ross
Publisher:
ISBN:
Category : Jewish cooking
Languages : en
Pages : 186
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Book Description
Author: Frances R. AvRutick
Publisher: Jonathan David Publishers
ISBN: 9780824604691
Category : Jewish cooking
Languages : en
Pages : 0
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Book Description
In 19 chapters, spiced with history and laced with lore, the author shows howto make every Passover dish a succulent delight--from tempting hors d'oeuvresto elegant main dishes to luscious desserts and pastries.
Author: Rena Novack
Publisher: Feldheim Publishers
ISBN: 9780873068635
Category : Community cookbooks
Languages : en
Pages : 148
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Book Description
Revised and greatly expanded, this new edition presents over 250 delicious, tried-and-true recipes for the Seder and the whole week. Includes a section on menu suggestions.
Author: B. Manischewitz Co
Publisher:
ISBN:
Category : Passover cooking
Languages : en
Pages : 1
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Book Description
Author: Laura Manischewitz Alpern
Publisher: KTAV Publishing House, Inc.
ISBN: 9781602800038
Category : Biography & Autobiography
Languages : en
Pages : 232
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Book Description
"The women of the Manischewitz family - who mostly operated behind the scenes - played a critical role in providing the mortar that held the family together. As for the men, they covered a broad spectrum: some more able than others, some more affable than others, some more religious than others. What united them, men and women alike, were bonds of kinship, as well as a firm allegiance to the Jewish people. With these qualities they kept the family business alive and in the family for over 103 years until 1990 when it was sold to various conglomerates as were other ethnic American family food businesses: Ronzoni, Franco-American, La Choy, and Lender's."--Jacket.
Author: Amy Kritzer
Publisher: Rock Point Gift & Stationery
ISBN: 1631061798
Category : Cooking
Languages : en
Pages : 99
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Book Description
A fully illustrated gift book showcasing 30 recipes for traditional Jewish desserts with a modern twist.
Author: Michele Streit Heilbrun
Publisher: Clarkson Potter
ISBN: 0804189005
Category : Cooking
Languages : en
Pages : 114
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Book Description
A cookbook from the preeminent fine Kosher food company, Streit's, with Jewish recipes for enjoying matzo during the eight days of Passover and all year long. Matzo and the story of its creation are the centerpiece of both the meals and the observance of Passover; it is eaten in place of bread and other leavened products for the holiday's eight day duration. Michele (Mikie) Heilbrun is the co-owner of Streit's, one of the top two matzo companies in the world. Now, she is sharing 35 recipes-- both from her family and fresh favorites-- for ways to cook with matzo that are so good, readers will want to make them all year round. Dishes like Matzo Granola, Caesar Salad with Matzo Croutons, and Matzo Spanikopita show readers just how delicious and versatile this ingredient can be. With its bright photography and fun package, this book is sure to become an instant seder (and anytime) must-have.
Author:
Publisher:
ISBN:
Category : Haggadot
Languages : en
Pages : 64
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Book Description
Author: B. Manischewitz Co
Publisher:
ISBN:
Category : Jewish cooking
Languages : en
Pages : 12
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Book Description
Author: Linda Amster
Publisher: Harper Collins
ISBN: 9780688155902
Category : Cooking
Languages : en
Pages : 382
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Book Description
The classic book that has inspired Passover Seders for more than a decade From the paper of culinary record comes a delicious trove of more than 200 recipes that celebrate the festivity of the Passover table. Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine from tables and restaurants around the world—six kinds of haroseth, for example, and seven versions of matzoh balls. There are cherished traditional family recipes passed along for generations, as well as innovative kosher dishes to enhance your table not just at Passover, but throughout the year, from such celebrated chefs as Jean-Georges Vongerichten, Charlie Trotter, Wolfgang Puck, and Alice Waters. A special feature, the personal reflections of acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton about how Passover has enriched their lives, may become meaningful additions to your own Seder service. Dozens of delectable main-course choices for either meat or dairy meals are yours to enjoy—entrees like Jean-Georges' Baked Salmon with Basil Oil; or the Braised Moroccan-Style Lamb with Almonds, Prunes, and Dried Apricots; or a variety of roast chickens, classic and contemporary. For vegetables, consider the abundant selection of memorable side dishes: Carrot and Apple Tsimmes, Beet Crisps, Butternut Squash Ratatouille, and the Union Square Cafe's Matzoh Meal Polenta. And the book's dazzling array of desserts, from Gingered Figs to Passover Brownies, ensures that the festivities will end on a sweet note. The Seder is one of the most beloved and significant occasions of the Jewish year—let The New York Times Passover Cookbook help you make it as joyous as can be.
