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Recipes

Louise Maimon Azose

azose2.jpg
Louise Maimon Azose.
Courtesy of Joan Roth.
Rights
JWA use only on jwa.org
Original file name
azose2

Louise Maimon Azose.

Courtesy of Joan Roth.

Louise Maimon Azose

azose1.jpg
Louise Maimon Azose.
Courtesy of Joan Roth.
Rights
JWA use only on jwa.org
Original file name
azose1

Louise Maimon Azose.

Courtesy of Joan Roth.

Related content:

Jewish Diversity and Innovation: The View from the Kitchen

What can we learn about Jewish history and culture from recipes? In this Go & Learn guide, we begin with a recipe for “Moroccan Pumpkin Soup with Chick-peas in Massachusetts” to explore how Jewish food culture has adapted as Jews have migrated from place to place. Just as Batsheva Levy Salzman brought her mother's pumpkin soup recipe from Morocco to Israel and then to Massachusetts, and switched its setting from Sukkot to Thanksgiving, recipes tell us stories about Jewish history and our ever-changing rich cultural diversity.

Cookbooks That Tell Stories

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Cookbooks that tell stories: The Book of Jewish Food: an Odyssey from Samarkand to New York, by Claudia Roden; Jewish Cooking in America, by Joan Nathan; Matzoh Ball Gumbo: Culinary Tales of the Jewish South, by Marcie Cohen Ferris.

Cookbooks that tell stories: The Book of Jewish Food: an Odyssey from Samarkand to New York, by Claudia Roden; Jewish Cooking in America, by Joan Nathan; Matzoh Ball Gumbo: Culinary Tales of the Jewish South, by Marcie Cohen Ferris.

Related content:

Review of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

"Jerusalem" by Yotam Ottolenghi and Sami Tamimi

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The cover of Jerusalem by Yotam Ottolenghi and Sami Tamimi, published in 2012.
Rights
Other license (see note)
Contributor: Submitter
Orcha, Gabrielle
The cover of Jerusalem by Yotam Ottolenghi and Sami Tamimi, published in 2012.

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Olive Oil Cake

olive_oil_cake.jpg
Olive oil cake for Hanukkah.
Courtesy of Katherine Romanow
Rights
Creative Commons (attribution non-commercial share alike)
Contributor: Submitter
Orcha, Gabrielle
Olive oil cake for Hanukkah.
Courtesy of Katherine Romanow

Related content:

Keep the Spirit of Hanukkah Burning with Olive Oil Cake

Although Hanukkah is known as the festival of lights, I think a more fitting name would be the festival of fried foods. It’s the time of year during which people expect and want to find deep fried food on their plates and I’m more than happy to oblige. Although, as much as I love eating latkes and sufganiyot, there are moments where I need a break from all the fried foods. Yet in the spirit of the holiday I still want to eat a dish in which oil is a central component.

Loose Tea

loose_tea.jpg
Loose leaf tea.
Photo by OrganicNation/Flickr.
Rights
Creative Commons (attribution)
Contributor: Submitter
Orcha, Gabrielle
Loose leaf tea.
Photo by OrganicNation/Flickr.

Spiced Pecans, Walnuts, and Almonds

spiced_nuts.jpg

Spiced candied nuts for Hanukkah.
Photo by cynara69 via Flickr

Rights
Creative Commons (attribution non-commercial share alike)
Contributor: Submitter
Orcha, Gabrielle

Spiced candied nuts for Hanukkah.
Photo by cynara69 via Flickr

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How to cite this page

Jewish Women's Archive. "Recipes." (Viewed on May 30, 2016) <http://jwa.org/topics/recipes>.

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