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Jewish Journal

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passover

First-ever translation of Yiddish cookbook yields Old World treasures, New World advice

Jewish Journal April 6, 2011

When a rare volume of a 1914 cookbook written in Yiddish for American Jewish housewives came into the hands of Bracha Weingrod, the once popular but forgotten book began its long journey from dusty oblivion to celebrated translation. The thick, worn copy of “Dos Familien Kokh-Bookh,” now newly translated by Weingrod as “The Yiddish Family Cookbook,” is the only Yiddish cookbook on the market.

The Ultimate Taste Test

Judy Bart Kancigor April 6, 2006

While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.

Winning the Great Sponge Cake Battle

Judy Bart Kancigor April 21, 2005

It\’s that time again. With Pesach here, it\’s time for my annual wrestling match with my nemesis, the dreaded sponge cake.

New ‘Design’ Adds Flair to the Holidays

Julie Gruenbaum Fax April 21, 2005

With flavorful and fun recipes that use ingredients and combinations far from what used to be considered traditional Jewish cooking — think Juniper Berry and Peppercorn Crusted Skirt Steak with Spiced Onions — this book can add flare to a tired repertoire for both connoisseurs and amateurs.

Let My Old Passover Programming Go

Emily Pauker April 14, 2005

Why is this night different from all other nights? For one thing, it\’s the food — or, rather, the food that\’s featured on television. But there\’s also plenty of food for thought in the form of Passover-related travel and Jewish news features.

Have a Ball With Your Soup

Julie Gruenbaum Fax April 8, 2004

The woman who brought to the Shabbat table dishes such as sweet pea kreplach and honey-and-pecan-crusted chicken with apricot chutney is tampering with tradition again, just in time for Passover.

The Next Generation Adds Its Own Touch to Seder

Julie Gruenbaum Fax April 1, 2004

When newer, color versions supplanted the 1923 Union Haggadah Revised, Tamar Soloff\’s brother and father hoarded enough copies of the original to ensure that their extended families would have a supply of their own.

From Page to Plate

Rahel Musleah April 3, 2003

Passover cooking becomes more fun each year with the publication of glossy new kosher cookbooks brimming with creative suggestions for elegant and enticing Passover dishes.

Whether you are planning your seder menu, looking for a memorable Passover gift, or you just want a break from cleaning, salivate over the scrumptious recipes in these cookbooks from master chefs and food writers.

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