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Jewish Holiday Style Hardcover – Bargain Price, September 8, 1999


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Hardcover, Bargain Price, September 8, 1999
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--This text refers to an out of print or unavailable edition of this title.

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Editorial Reviews

Amazon.com Review

"In Judaism, since the spiritual and the physical are intimately connected, each has the power to enhance and infuse vitality into the other, creating a divine partnership. This concept of beauty and spirituality is most attainable during the Jewish holidays." So writes Rita Milos Brownstein, in the introduction to Jewish Holiday Style, a Martha Stewart-esque treatment of the Jewish holy days. The book is a colorful step-by-step guide to making the highlights of the Jewish calendar as chic and elegant as they can be. Although Brownstein sometimes gets carried away with her rhetoric (Yom Kippur becomes "a day spa for the soul"), her ideas and instructions (such as making your own Chanukah menorah, or celebrating Rosh Hashanah by tasting various honeys) will add some zest to the oldest Jewish traditions. And even Brownstein's excesses have at least this to redeem them: they always encourage the biblical virtue of hospitality. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Jewish cookbooks have become a rapidly burgeoning category. Appearing at the beginning of the annual cycle that starts with Rosh Hashanah and Yom Kippur, three of these four new titles focus on Jewish holidays and holy days, while Friedland's concentrates just on the Sabbath. Greene's book, a revision of her 1985 title, is by far the most ambitious of the group, with more than 250 recipes (80 or so entirely new, the others thoroughly revised) for all the major holidays and some minor ones, and including Israel's Independence Day as well as religious celebrations. A cooking teacher and the longtime food editor of the Baltimore Jewish Times, Greene also offers extensive background on each holiday, and her diverse recipes are from all around the globe. Highly recommended. Recently, a growing number of Jews have found themselves returning to their religious roots and observances they have let lapse, making Friedland's book on celebrating the Sabbath particularly timely. A cookbook editor and author of The Passover Cookbook, Friedland presents 175 recipes for the three meals of Shabbat (Friday dinner, Saturday lunch, and the "third meal," marking the end of the Sabbath later on Saturday). Like Greene's, her recipes are international in scope, reflecting both the Ashkenazic and Sephardic heritages, and her text is readable and informative. Recommended for most collections. Brownstein, the former art director of Good Housekeeping and House Beautiful, offers a lavishly illustrated crafts book with recipes and ideas for the holidays. For each holiday, there is a menu, several crafts projects, and decorating suggestions. Brownstein's approach will not be to everyone's taste (the three sukkahs for Sukkot, for example, include a "fantasy" Penthouse Sukkah, "high-tech and sleek," but the minimatzo vases for the Passover seder are pretty cute). For larger collections. Rubin seems like a nice woman, but would her cookbooks have been published if she weren't actor/singer Mandy Patinkin's mother? Her second book, which opens with "testimonials" from grandchildren and other family members, includes recipes for Thanksgiving, a bridal luncheon, and a barbecue as well as for four major Jewish holidays. The recipes are simple, and many of them rely on convenience foods; some have little to do with traditional Jewish holiday cooking (the buffet menu includes Mexicali Layered Dip and two shellfish dishes). Only for collections where Rubin's Grandma Doralee Patinkin's Jewish Family Cookbook is popular.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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