- Paperback: 212 pages
- Publisher: Mirah Publications (Jun 1 1997)
- Language: English
- ISBN-10: 0916288439
- ISBN-13: 978-0916288433
- Product Dimensions: 24 x 18.3 x 1.3 cm
- Shipping Weight: 440 g
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
#326,992 in Books (See Top 100 in Books)
- #51 in Books > Religion & Spirituality > Judaism > Kosher Foods
- #70 in Books > Cooking, Food & Wine > Special Diet > Kosher
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Product Details |
Product Description
Product Description
Joyful and practical, this cookbook provides vegetarian recipes that are grouped by Jewish holy days with sample menus for family or social dining. Each section features prayers for table blessings and gatherings appropriate to the occasion.
About the Author
Roberta Kalechofsky (born May 11, 1931) is an American fiction writer, feminist and animal rights activist, specializing in the study of animal rights within Judaism and the promotion of vegetarianism within the Jewish community. She is the founder and president of Jews for Animal Rights, founded in 1985, and runs Micah Publications, which specializes in the publication of animal-rights and vegetarian literature.
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Great introduction to vegan Jewish cooking,
By A Customer
This review is from: Jewish Vegetarian Year Cookbook (Paperback)
This is a wonderful book. It not only talks about religious reasons to be a vegan, but it also gives menus, prayers and recipes for each Holiday through the year. Tips about which recipes can be made and kept warm are invaluable. There are renditions of all the Jewish classics such as Matzo ball soup and knishes plus some more exotic recipes. Many recipes could stand more seasonings, but it's nothing an everyday cook can't figure out.
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: 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!
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (5 customer reviews) 53 of 56 people found the following review helpful:
2.0 out of 5 stars
disappointed by recipe selection,
By A Customer - Published on Amazon.com
This review is from: 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 - Published on Amazon.com
This review is from: 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 - Published on Amazon.com
This review is from: 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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