Joyful and practical, this title combines Jewish holiday traditions with more than 170 innovative, delicious, vegan recipes, notes about each major holiday, prayers, menu suggestions, and a Tu B'Shevat haggadah. It offers advice about where to find vegetarian pareve products, how to make tofu delicious, how to store and cook beans and grains, useful addresses and bibliography.
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Jews of every background recipe a cookbook which focuses on both kosher and vegetarian dishes, providing an array of recipes based on international influences. From an Israeli Salad to a menu for a Seder table, this is packed with fine presentations reflecting Jewish culture and traditions around the world. -- Midwest Book Review
About the Author
Roberta Kalechofsky is the author of seven works of fiction, two collections of essays, a monograph on George Orwell, and a book of poetry. Her fiction has been translated into Italian and she has been published in Italy. She is the recipient of a literary fellowship from the National Endowment for the Arts and the Massachusetts Council on the Arts. Her work has been published in many periodicals and several anthologies, including the Best American Short Stories of 1972.
Rosa Rasiel has written a food column for The Jewish Journal for sixteen years. She is a member of the New England Culinary Guild, Culinary Historians of Boston and Culinary Friends of Radcliffe
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Most Helpful Customer Reviews
53 of 56 people found the following review helpful:
2.0 out of 5 stars
disappointed by recipe selection,
By A Customer
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
This book is great for learning about Jewish traditions. But I was disappointed by the selection of recipes. If you take away the Jewish recipe names, it is mostly just a standard collection of vegan recipes. I wanted to learn how to make vegetarian matzoh ball soup, tzimmes, noodle pudding and rugelach. Instead I found recipes for ratatouille, spicy peanut pasta, tamales and baklava. Which would have been fine for an international cookbook, but not what I was looking for in a Jewish cookbook. I ended up returning the book.
14 of 15 people found the following review helpful:
5.0 out of 5 stars
this is a reference to a published review you may want touse,
By A Customer
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
see the review in the Chicago Jewish Star, Jan. 15-28, 1999, page 8, by Ethel G. Hofman. an excerpt: "The appetizing menus and recipes offered for holidays and lifecycle events will tempt everyone who loves good food. Recipes for the most part are uncomplicated, well within the range of beginner cooks, and I like the fact that time-saving tiems, such as frozen vegetables and flavorins like teriyaki and tamarind sauces, are used."
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Innovative, meat-free recipes,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
In The Jewish Vegetarian Year Cookbook, Roberta Kalechofsky collaborates with Rosa Raisel to combine Jewish tradition with innovative, meat-free recipes. Of special interest is the practical and "user friendly" advice on where to find vegetarian pareve products, how to make tofu into palate pleasing dishes, and how to properly store and cook beans and grains. Informative cultural commentary showcases original recipes that range from Golden Glow Shabbat Soup, to Syrian-Jewish Wheat Pudding. The Jewish Vegetarian Year Cookbook is a welcome and welcoming addition to any personal or family cookbook collection!
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Inside This Book
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First Sentence:
Our civilization is going through a period of confusion with respect to food, as we evaluate the technological revolution in farming, husbandry, and food processing methods that has overtaken food production in the last century; and as we try to understand the relationship between food and health. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rosh Hashanah, Creator of the Universe, Yom Kippur, New Year, Middle East, Song of Songs, North American Vegetarian Society, Oded Schwartz, Almond Tofu, Best Burgers, Eastern European Jews, Persian Jews, Rav Kook, Waverley Root New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Our civilization is going through a period of confusion with respect to food, as we evaluate the technological revolution in farming, husbandry, and food processing methods that has overtaken food production in the last century; and as we try to understand the relationship between food and health. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rosh Hashanah, Creator of the Universe, Yom Kippur, New Year, Middle East, Song of Songs, North American Vegetarian Society, Oded Schwartz, Almond Tofu, Best Burgers, Eastern European Jews, Persian Jews, Rav Kook, Waverley Root New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 25
books:
See all 25 books this book cites
4
books
cite this book:
- Jewish Dietary Laws by Samuel Dresner on page 7, page 16, and Back Matter
- In Search of Plenty by Oded Schwartz on page 8, page 90, and Back Matter
- In Search of Plenty: A History of Jewish Food by Oded Schwartz on page 8, and Back Matter
- Vegetarianism and the Jewish Tradition by Louis A. Berman on page 10, and Back Matter
- Rabbis and Vegetarianism: An Evolving Tradition by Roberta Kalechofsky in Back Matter
See all 25 books this book cites
- Vegetarian Judaism: A Guide for Everyone by Roberta Kalechofsky on 4 pages
- Job Enters A Pain Clinic & Other Stories by Roberta Kalechofsky in Front Matter
- How to Be a Jewish Parent: A Practical Handbook for Family Life by Anita Diamant on page 117
- Art of the Inner Meal: Eating as a Spiritual Path by Donald Altman in Back Matter
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