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The Children’s Jewish Holiday Kitchen
70 Fun Recipes for You and Your Kids
Overview
Seventy child-friendly recipes and cooking activities from around the world will draw the entire family into the spirit and fun of preparing Jewish holiday celebrations.
Covering the 10 major holidays, each of the activities has a different focus (Eastern Europe, biblical Israel, contemporary America) and together they present a vast array of foods, flavors, and ideas.
The recipes are old and new, traditional and novel — everything from hamantashen to pretzel bagels, matzo-ball soup to matzo pizza, fruit kugel to Persian pomegranate punch.
Copyright © 1995 Random House
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- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
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- Classic Home Desserts
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- Classic Indian Vegetarian and Grain Cooking
- Clean Food
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- Cod
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- Coffee Love
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- Coming Home to Eat
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- Cooking
- Cooking By Hand
- Cooking for Isaiah
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- Cooking from the Heart
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- Cooking Know-How
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- Cooking Up A Storm
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- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking Without Borders
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- Cool Waters
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- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
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- Deviled Eggs
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- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
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- Every Grain of Rice
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- Forgotten Skills of Cooking
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- Free For All
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- French Provincial Cooking
- Fresh
- Fresh Food Fast
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- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
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- Girl Hunter
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- Grillin’ with Gas
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- Heirlooms
- Hey Mr. Green
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- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
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- Hot Sour Salty Sweet
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- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
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- It Must’ve Been Something I Ate
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- Italian Food
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- Making and Using Dried Foods
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- Notes on Cooking
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- Of Sugar and Snow
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- Olive Oil
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- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
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- Plenty
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- Preserving Food Without Freezing or Canning
- Primal Cuts
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- Pure Beef
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- Pure Simple Cooking
- Put ‘em Up
- Quiches, Kugels, and Couscous
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
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- Raising Steaks
- Ratio
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- Recipe of the Week: Ice Cream
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- Renewing America’s Food Traditions
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- Robin to the Rescue
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- Rosalind Creasy’s Recipes from the Garden
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- Safe Food
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- Salt
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- Sauces
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- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
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- Second Helpings of Roast Chicken
- Secret Ingredients
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- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
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- Slow and Easy
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- So Easy
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- Something From the Oven
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- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
- Stir-Frying to the Sky’s Edge
- Stuffed and Starved
- Sunday Suppers at Lucques
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- Super Natural Every Day
- Supper for a Song
- Sushi
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Sweetness and Power
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- Swindled
- Tacos
- Takashi’s Noodles
- Taking Tea in the Medina
- Talking With My Mouth Full
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- Tapas
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- Tastes Like Cuba
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- The American Way of Eating
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- The Art of Eating
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- The Botany of Desire
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- The City Cook
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- The Complete Idiot’s Guide to Eating Well on a Budget
- The Conscious Cook
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- The Cook’s Companion
- The Cookiepedia
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Country Cooking of Ireland
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- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
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- The Essential New York Times Cookbook
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- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Family Kitchen
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Feast Nearby
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- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food Matters Cookbook
- The Food of France
- The Food of Italy
- The Food of Morocco
- The Food of Spain
- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
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- The Fortune Cookie Chronicles
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- The Frugal Foodie Cookbook
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- The Gift of Southern Cooking
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- The Glory of Southern Cooking
- The Good Egg
- The Good Food Revolution
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- The Gospel of Food
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- The Gourmet Cookie Book
- The Gourmet Vegetarian Slow Cooker
- The Grail
- The Grand Central Baking Book
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- The Improvisational Cook
- The Inspired Vegan
- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kentucky Fresh Cookbook
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- The Kitchen Diaries
- The Kitchen Garden Cookbook
- The Language of Baklava
- The Last Chinese Chef
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- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Locavore’s Handbook
- The Lost Art of Real Cooking
- The Man Who Ate Everything
- The Meat Lover’s Meatless Cookbook
- The MediterrAsian Way
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- The Mindful Carnivore
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- The Modern Baker
- The Modern Vegetarian Kitchen
- The Naked Chef
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- The New Food Lover’s Companion
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- The North African Kitchen
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- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
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- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
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- The Pie and Pastry Bible
- The Pleasures of Cooking for One
- The Pleasures of Slow Food
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- The Sharper Your Knife, The Less You Cry
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- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
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- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
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- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
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- Things Cooks Love
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- Tiny Bubbles
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- Toast
- Tom Douglas’ Seattle Kitchen
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- Too Many Cooks
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- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
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- Vegetarian Cooking for Everyone
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- Vegetarian Times Fast and Easy
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- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
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- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
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- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
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- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
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