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Editorial Reviews
From Library Journal
Revised from the 1987 edition, The Children's Jewish Holiday Kitchen covers Jewish holidays throughout the year. Nathan, author of the acclaimed Jewish Cooking in America (LJ 2/15/94) and an authority on the subject, provides both recipes and ideas for crafts to make with children, as well as religious background on each holiday for teaching them about their heritage. This edition features 20 new recipes and a more inviting format, with 30 new illustrations. Timely and recommended for most collections.
Copyright 1995 Reed Business Information, Inc.
From Booklist
Gr. 4^-6, younger with adult help. New illustrations and 20 new recipes mark this revision of a 1988 book by a veteran food writer who specializes in Jewish cooking. Like many Jewish cookbooks for grown-ups, this is arranged by holiday and has recipes for expected celebrations; it also contains recipes for holidays not routinely included in cookery roundups, for example, Tu B'Shevat. The presentation of the directions is also unusual. Rather than being listed step-by-step, they are organized into age-appropriate tasks--work for a child, for a child with adult help, for an adult. Middle-graders accustomed to using appliances and cutlery may be slightly put off by this approach, the good recipes notwithstanding. Consequently, parents with young children who want to turn meal preparation into a family affair will be the book's biggest and best audience. The previous edition was not available for comparison. Stephanie Zvirin
See all Editorial Reviews
Revised from the 1987 edition, The Children's Jewish Holiday Kitchen covers Jewish holidays throughout the year. Nathan, author of the acclaimed Jewish Cooking in America (LJ 2/15/94) and an authority on the subject, provides both recipes and ideas for crafts to make with children, as well as religious background on each holiday for teaching them about their heritage. This edition features 20 new recipes and a more inviting format, with 30 new illustrations. Timely and recommended for most collections.
Copyright 1995 Reed Business Information, Inc.
From Booklist
Gr. 4^-6, younger with adult help. New illustrations and 20 new recipes mark this revision of a 1988 book by a veteran food writer who specializes in Jewish cooking. Like many Jewish cookbooks for grown-ups, this is arranged by holiday and has recipes for expected celebrations; it also contains recipes for holidays not routinely included in cookery roundups, for example, Tu B'Shevat. The presentation of the directions is also unusual. Rather than being listed step-by-step, they are organized into age-appropriate tasks--work for a child, for a child with adult help, for an adult. Middle-graders accustomed to using appliances and cutlery may be slightly put off by this approach, the good recipes notwithstanding. Consequently, parents with young children who want to turn meal preparation into a family affair will be the book's biggest and best audience. The previous edition was not available for comparison. Stephanie Zvirin
See all Editorial Reviews