Subject Guide: Cooking & Cookbooks

Cookbooks in Yiddish

Dos Familyen ḳokh-bukh: Bearbeyṭeṭ Nokh Ameriḳanishe, Frantsoyzishe, Iṭalyenishe un Dayṭshe ḳokh-bikher Spetsyel far der Idisher ḳikh / H. Broyn. Nyu Yorḳ Hibru poblishing ḳompani, 1928.

Idish-English Kokh-bukh fun Ṿolf Broders Milling Ko. = English-Jewish Cook Book by Wolff Brothers Milling Co. / Paterson, N.J.: Wolff brothers milling Co., 1933.

Idishe Resepis far Guṭe Idishe Gerikhṭen / Cincinnati, Ohio: Procter and Gamble, 1940.

Ḳrisḳo resepyes far der Idisher Balebosṭe / Cincinnati, Ohio: Procter and Gamble, 1933.

Manisheṿiṭts ḳokh-bukh: Baṭamṭe Idishe Maykholim / Jersey City, N.J. : F. Manischewitz Co, 1949.

Roḳeaḥ ḳokh bukh / Bruḳlin, Nyu Yorḳ Aroysgegeben fun Y. Roḳeaḥ un sons, 1933.

Ṿegeṭarish-Dieṭisher Kokhbukh: 400 Shpayzn Gemakht Oysshlishlekh fun Grinsn / Fanni Leṿando. Ṿilne: Druk. Inż. G. Kleckina, 1938. [Digitized]

Yiddish Cookbooks in English

The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day / Simone Miller, Jennifer Robins. Salem, MA : Page Street Publishing Co, 2016.

So Eat, My Darling: A Guide to the Yiddish Kitchen / recipes by Naf Avnon; folklore by Uri Sella. New York: F. Fell Publishers, 1977.

The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today's Kitchen / Fania Lewando; translated from the Yiddish and annotated by Eve Jochnowitz; foreword by Joan Nathan. Firsted., 2015.

The Yiddish Family Cookbook: In the Style of American, French, Italian and German Cookbooks Specially for the Jewish Kitchen / edited and translated by Bracha B. Weingrod; from Dos Familien Kokh-Bookh by H. Braun; with an introduction by Hasia Diner. Lexington, KY: CreateSpace, 2010.

General

Helen Nash's Kosher Kitchen: Healthful and Nutritious Recipes for Everyday Eating and Entertaining / Helen Nash. Northvale, N.J.: Jason Aronson, 2000.

Joan Nathan's Jewish Holiday Cookbook: Revised and Updated on the Occasion of the 25th anniversary of the Publication of the Jewish Holiday Kitchen / Joan Nathan. New York: Schocken Books, 2004.

The New York Times Passover Cookbook: More than 200 Holiday Recipes from Top Chefs and Writers / edited by Linda Amster. New York: Morrow, 1999.

Out of Our Kitchen Closets: San Francisco Gay Jewish Cooking / Ron Moskowitz; writers, Betty Kalis...et al.; illustrations, Ralph Frischman. San Francisco: Congregation Sha'ar Zahav, 1987.

Children's Cookbooks

Junior Jewish Cook Book / by Aunt Fanny [pseud.] Deigned by Ezekiel Schloss; drawings by Cyla London. New York: Ktav Pub. House, 1956.

 A Kid's Kosher Cooking Cruise / Mildred L. Covert and Sylvia P. Gerson; illustrated by Alan Gerson. Gretna, LA.: Pelican Pub. Co., 1997.

Classic Cental Asian (Bukharian) Jewish Cuisine and Customs / Amnun Kimyagarov. New York: Alpha Translation & Publishing, 2010.

Food Traditions of Jews from the Soviet Union: Recipes Collected from the Immigrant Community of New York City / compiled by Marion Sitomer. New York: Federation of Jewish Philanthropies, 1982.

The International Jewish Cook Book: 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering: the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, etc. / Florence Kreisler Greenbaum. New York: Bloch Pub. Co., 1919.

The Jewish-Sicilian Cookbook / Pamela Hensley Vincent. Woodstock, N.Y.: Overlook Press, 2004.

The Jews of Poland: Recollections and Recipes / Edouard de Pomiane; translated from the French by Josephine Bacon. Garden Grove, CA: Pholiota Press, 1985.

Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island / Ethel G. Hofman. Philadelphia, PA: Camino Books, 2005.

Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World / by Gil Marks. Hoboken, NJ: Wiley Pub., 2005.

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France / Joan Nathan. New York: Alfred A. Knopf, 2010.

Recipes from the Jewish Kitchens of Curaçao / Sisterhood of Mikvé Israel-Emanuel; illustrations by Marsha Moron, Miles Pinedo and Obra Di Man. Curaçao: Drukkerij de Curaçaosche Courant, 1982.

The World of Jewish Desserts: More than 400 Delectable Recipes from Jewish Communities from Alsace to India / Gil Marks. New York: Simon & Schuster, 2000.

The Great Latke-Hamantash Debate / edited by Ruth Fredman Cernea; foreword by Ted Cohen. Chicago: University of Chicago Press, 2006.

Jewish Cooking for Dummies / Faye Levy. Indianapolis, IN: IDG Books Worldwide, Inc., 2000.

Jewish Eating and Identity Through the Ages / David C. Kraemer. London; New York: Routledge, 2009.

Jews and Their Foodways / edited by Anat Helman. New York, NY: Oxford University Press, 2015.

Kosher USA: How Coke Became Kosher and Other Tales of Modern Food / Roger Horowitz. New York: Columbia University Press, 2016.

Miṭ a guṭn Apeṭiṭ: A Reshime Gasṭronomoshe Terminen / Mordkhe Shekhṭer. Hemden; Nyu Yorḳ; Filadelfye: Fondatsye far a lebediḳ Yidish a.n. Yehidah Zeliṭsh, 1976.

Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It / Michael Wex. New York: St. Martin's Press, 2016.

Yesterday's Kitchen: Jewish Communities and Their Food Before 1939 / Gillian Burr with Marion Cohen. London, England; Portland, OR: Vallentine Mitchell, 1993.