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Eleanor's grandmother, Bubbe, makes chicken soup with matzo balls every Passover, and this year is no exception. With Eleanor's help, Bubbe makes some of the lumpiest, bumpiest, yummiest-looking matzo balls Eleanor has ever seen. These matzo balls are so delicious that no one in Eleanor's family can resist sneaking a taste, each thinking one or two matzo balls will never be missed. But when it comes time to serve the soup at the Passover meal, there aren't enough matzo balls for everyone-until Eleanor find one last matzo ball in a very unexpected place! Expressive, cheerful illustrations complement this warm story of a family's celebration of the Passover holiday and their rediscovery of its true meaning.

New Book. Shipped From Uk. This Book Is Printed On Demand. Established Seller Since 2000.

In this highly readable volume, we travel back to the European roots of a remarkable family who crossed the ocean from Lithuania with little baggage but their religious faith and a young man's ambitions. I'm going to bake matzos this year...We ll see how it goes, said Behr Manischewitz. One bright spring morning in 1888 a young immigrant father named Behr makes this offhand announcement to his modest wife Nesha. Within record time, the ambitious young Talmudic scholar has a burgeoning bakery and is on his way to success. But the years go by and the growing family is ever more complicated, colorful and sometimes explosive. 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. Laura Manischewitz Alpern recounts the family's history through the lives of its leading men and women. Her insider' s tale of the family that transformed the world of matzo and became a symbol of 100% kosher reminds us why the name Manischewitz remains magical still. Man, oh Manischewitz, what a story! From the Introduction by Jonathan D. Sarna, Joseph H. & Belle R. Braun Professor of American Jewish History Brandeis University

Book is in NEW condition. 0.57

Passover can be hard for vegans. This book makes it easier. All recipes are without kitniyot – Ashkenazi friendly. You Can be Vegan and Have Kneidlach! What would Pesach be without Matzo Balls? You get the recipe for these bad boys as well as a whole bunch of other soup recipes to enjoy during the holiday. Make your own almond milk, mayonnaise, pesto and crackers (yes, I said crackers). Ever Try to Make Your Own Gnocchi? Give it a shot. Enjoy it and the many other main dishes, like portobello steaks and “spaghetti” with tomato sauce. Top it all off with amazing desserts. Turtle bars, apple cake, chocolate chip cookie, macadamia-banana cream, chocolate torte... Need I say more? Well there are more wonderful desserts in the book. Enjoy Passover in Vegan Style. This cookbook has Jewish soul food, like kneidlach, tzimmes, and kishke. Vegans and non-Vegans alike can enjoy them. I hope you have as much fun eating them as I had making them. Eat bubelah, eat. Chag Kasher v'Sameach!

This fact-filled volume explains 1050 Jewish customs, their reasons, and sources. Why do we make hand matzos round? Why do we eat dairy foods on Shavuos? Why do we stand with our feet together when we recite Shemoneh Esreh? These and hundreds of other practices are explained in this English edition of Otzar Ta'amei ha-Minhagim.

At her first Passover Seder with John’s Jewish family in 1976, Christie had a divine encounter that took her completely by surprise. She found Jesus hidden in an ancient ceremony within the Passover called “Yahatz”, or “breaking” a matzo cracker called, the “afikoman”. She asked Him, “What are You doing in this Jewish thing?” He answered, “All the feasts are about Me. Christianity is Jewish.” After that night, with an insatiable hunger to know Jesus, she began her long journey of looking for the revelation of Jesus and God’s heart in all the Biblical feasts. While her first book, Finding the Afikoman: encountering Jesus in the spring feasts, focused on the first coming of Jesus; this second book will take you on a journey with Christie through the fall feasts and Jesus’ return to the earth. As in her first book, Christie will continue to share personal stories and encounters, mostly from her journals that span over four decades. Her discoveries will broaden your understanding of scripture from their Jewish perspective, and reveal to you the family and culture that Romans 11 says that you have been grafted into. What is Christie’s conclusion about the feasts? “They are all about a wedding.” The spring feasts begin with the courtship between Jesus and His Bride and end with a betrothal. The fall feasts begin with the consummation of His wedding and end in a glorious wedding feast! Christie’s prayer is that, in reading this book, you will realize that you are part of the greatest love story ever told!

At her first Passover Seder with John’s Jewish family in 1976, Christie had a divine encounter that took her completely by surprise. She found Jesus hidden in an ancient ceremony within the Passover called “Yahatz”, or “breaking” a matzo cracker called, the “afikoman”. She asked Him, “What are You doing in this Jewish thing?” He answered, “All the feasts are about Me. Christianity is Jewish.” After that night, with an insatiable hunger to know Jesus, she began her long journey of looking for the revelation of Jesus and God’s heart in all the Biblical feasts. While her first book, Finding the Afikoman: encountering Jesus in the spring feasts, focused on the first coming of Jesus; this second book will take you on a journey with Christie through the fall feasts and Jesus’ return to the earth. As in her first book, Christie will continue to share personal stories and encounters, mostly from her journals that span over four decades. Her discoveries will broaden your understanding of scripture from their Jewish perspective, and reveal to you the family and culture that Romans 11 says that you have been grafted into. What is Christie’s conclusion about the feasts? “They are all about a wedding.” The spring feasts begin with the courtship between Jesus and His Bride and end with a betrothal. The fall feasts begin with the consummation of His wedding and end in a glorious wedding feast! Christie’s prayer is that, in reading this book, you will realize that you are part of the greatest love story ever told!

Jewish traditional foods often have symbolic meanings. A Passover matzo is a taste of Egyptian slavery. The Hanukkah latke reminds us of the little jug of oil that burned, miraculously, for eight nights. Noshing hamentaschen at Purim, we remember the villain Haman, and his thwarted plan to destroy the Jews. Even more than in the synagogue, Jewish life takes place around the dining table. Jewish sages compare the dining table to an altar, and that isn’t an exaggeration. Jewish meals are ceremonies and celebrations that forge a pathway between body and soul. In this unique cookbook, Carol Ungar links the cultural and religious symbolism of Jewish foods to more than one hundred recipes drawn from international Jewish cultures and traditions. She offers easy-to-follow recipes for Shabbat meals and all the Jewish holidays, from Rosh Hashana to the nine days before Tisha b’Av, along with fascinating briefs on how many Jewish foods―challah, kreplach, farfel, and more―express core Jewish beliefs. With ingredients that can be found in any supermarket, and recipes adapted for the time- and health-conscious cook, this volume is for anyone who wishes to flavor Shabbat and holiday meals with Jewish soul.

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi.  The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.

It's a lot more than just chicken soup and matzo balls! Jewish life and tradition revolve around food--so this collection of delicious, tried-and-true recipes from around the world comes accompanied by stories and superb photos that capture the warmth and atmosphere of Jewish kitchens. From the simplest to the most celebratory dishes, all are founded on ancient laws that stretch beyond countries and continents and belong to a thriving, contemporary food culture. Here are the potato pancakes that make up the Chanukah meal, good old-fashioned chopped liver, gefilte fish (always a part of the Passover seder), roast brisket with sauerkraut, Hungarian goulash, schnitzels of veal or chicken, cholent with potato kugel (the Sabbath stew), and lots of cakes and strudels to top it off. Feast yourself on the authentic food and the fascinating facts.

Keto living is not just for bacon lovers anymore! Jewish comfort foods just got healthier... and keto-friendly! This recipe collection is packed with keto-adapted versions of Jewish staples like challah, matzo, and charoset as well as foods that almost define the Jewish experience... such as bagels, blintzes, chocolate babka, and kreplach... all keto-adapted! Rabbi Tice includes a section addressing keto-adjustments to holiday traditions as well, and every one of the 88 recipes — representing Ashkenaz, Sephardic, Mizrahi, Beta Israel, Kaifeng, and Kochi Judaisms — is gluten-free, diabetic-friendly, and kashrut-sensitive! There is even a guide to keto-friendly wines and spirits! Nutrition fact panels accompany every dish, all of which are tried and tested... certified delicious! This is among the very few keto recipe books to offer no bacon, no treif. Just clean kosher keto — Jewish style! Nosh to your heart's content, and get ready to experience the better weight control, satiety, energy, sleep, mood, and mental clarity that keto living has to offer! L'chaim!