Jewish
 Jewish Holiday Cooking
Jayne Cohen
Rich in personal stories and anecdotes, this warmly festive book includes traditional recipes passed down through generations of bubbies and those demonstrating the cultural influences of the Jewish diaspora. More than just holiday fare, many of these dishes are mainstays of everyday family dinners.
 Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
Poopa Dweck
This book represents the culmination of Poopa Dweck’s effort to preserve the oral culinary traditions of the Syrian-Jews from whom she is descended. A first generation Syrian-American, Dweck is scrupulous about giving each of the recipe its context, whether as a feature of day-to-day meals or as a part of the holiday traditions unique to the community. Beautifully produced with colour photos,some step-by-step technique, some finished dishes, and others of ingredients, and members of the Aleppo community. Although it loses a few points for its small type, this collection of Aleppo’s aromatic and healthful dishes is represents a real achievement. $62.95.
 At Oma's Table
Doris Schechter
Restaurateur Doris Schechter of My Most Favorite Food Company in New York City recounts her family story through recipes and anecdotes that reflect the family’s Jewish background and journeys through Vienna, Italy, and finally America as the result of WWII. Traditional dishes such as Wiener Schnitzel, Apricot Dumplings, and Liptauer Spread are accompanied by reminiscences about family life and Schechter’s childhood. The menu section includes suggestions for the Jewish holidays and the recipes are kosher. B & W photos. Hardcover, 254 pp. $28.50.
  The Organic Kosher Cookbook
Aviva Allen
A small book but very useful for those who keep kosher but need or want to eat healthier. Also the recipes are dairy-free and overwhelmingly gluten-free and therefore suitable for anyone on a restricted diet, jewish or not. There are traditional dishes, like kugel, latkes, gefilte fish, and challah, but also things to suit modern tastes like mango salsa and butternut squash & coconut soup. Best of all, there are several recipes suitable for passover but don't taste like they are. Softcover, 85 pp. $24.99.
 Cooking From Memory
Hayley Smorgon, Gaye Weeden & Natalie King
A truly delightful book, this is subtitled a journey through jewish food, and it indeed is. Twenty-one Jewish women, from different countries around the world who all immigrated to Australia, share their personal histories and classic recipes from their homelands. From Argentina to Zimbabwe each has a unique perspective on the role of food in their lives, and the dishes they share go far beyond gefilte fish and matzoh balls. Wonderful colour photos help make this a great gift or a treasured volume on your bookshelf. Colour photos. Hardcover, 185 pp. $49.95.
 Gatherings
Netivot HaTorah
Contemporary Kosher cooking with over 300 recipes for creative appetizing
dishes to enhance your dining pleasure. Passover recipes and comprehensive
charts are included.
298 pp. $39.99.
 Second Helpings Please
B'Nai & B'Rith Mt Sinai Chapter 1091, Montreal
Revised Edition now includes Quick & Easy Low Calorie Microwave Recipes and
tips. 300 pp. $29.50.
 Kosher by Design
Susie Fishbein
The first of the extremely popular series of books (Kosher by Design
Entertains $54.95, Kosher by Design Kids in the Kitchen $35.95).
Includes Jewish food traditions to capture the holiday spirit, as well table
decorations, floral arrangements and a Passover guide. Hardcover, 302 pp, $49.95.
 A Taste of The Past
András Koerner
In an effort to keep his great-grandmother's treasured memories, Koerner explores
letters, recipes and personal artefacts to recreate her daily life. More than
120 hand-drawn illustrations and the care with which he weaves recipes and stories
make this a befitting ode to a 19th-century Hungarian Jewish homemaker. Black
and white drawings. Hardcover, 422 pages, $44.95.
 Soup -- A Kosher collection
Pam Reiss
Growing up the offspring of Kosher caterers, Pam Reiss learned everything there
was to know about soup from hearty vegetarian, the ubiquitous chicken to dessert
soup including chocolate and strawberry. Photographs. Softcover, 168 pp. $24.95.
 Olive Trees and Honey
Gil Marks
From Alsace to India, vegetarian dishes have always been an important component
of Jewish cooking. Along with mini essays about ingredients and traditions, Marks
serves up dishes like Syrian spinach soup, Romanian vegetable stew and Indian
lentils with ginger and lemon. Hardcover, 454 pp. $42.99.
 A Blessing of Bread
Maggie Glezer
From the steppes of Russia to the rainforests of Guatemala, bread baking is a
common tradition throughout the Jewish world. Maggie Glezer (Artisan
Baking Across America, $59.95)combines an ability to transmit technique
along with explaining the symbolism attached to the particular bread. Iraqi
matzot, roscas reinada from the Island of Rhodes, Doña Dora’s Quatemalan
challah are offered along with the more familiar ryes and challahs of the Ashkenazi
tradition. B & W photos. Hardcover, 336 pp, $49.95.
 Jewish Food World at Table
Matthew Goodman
Recipes developed over generations along with essays on both staples
of the Jewish diet and some of its greatest communities make this book
as much a history of the Jewish diaspora as it is a cookbook.
Hardcover, 394pp, $42.50.
Gatherings
Parents of Netivot HaTorah Day School
You will still find pickled roast brisket and honey cake but kosher family cooking
for the 21st century includes lighter fare like Moroccan coriander fish and pavlova.
In support of Netivot HaTorah Day School. Colour photos. Paper, 298 pp, $34.95.
 The Oy of Cooking
Susie Weinthal
Non-kosher recipes (you will find both shellfish and pork here) accompany
a loving but unsentimental memoir of modern Jewish family life. B & w
photos. Paper, 274 pp, $27.95.
 The Mensch Chef (or Why Delicious Jewish Food Isn't
an Oxymoron)
Mitchell Davis
Great Jewish food without the guilt! The Cheese Latkes (p. 106) are THE original
recipe and the Challah (p.250) is really, really good. Softcover, 286 pp., $28.95.
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