![Amazon prime logo](https://cdn.statically.io/img/m.media-amazon.com/images/G/01/marketing/prime/new_prime_logo_RGB_blue._CB426090081_.png)
Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Amazon Prime includes:
Fast, FREE Delivery is available to Prime members. To join, select "Try Amazon Prime and start saving today with Fast, FREE Delivery" below the Add to Cart button.
Amazon Prime members enjoy:- Cardmembers earn 5% Back at Amazon.com with a Prime Credit Card.
- Unlimited Free Two-Day Delivery
- Streaming of thousands of movies and TV shows with limited ads on Prime Video.
- A Kindle book to borrow for free each month - with no due dates
- Listen to over 2 million songs and hundreds of playlists
- Unlimited photo storage with anywhere access
Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. If you're happy with Amazon Prime, do nothing. At the end of the free trial, your membership will automatically upgrade to a monthly membership.
Buy new:
-20% $15.89$15.89
Ships from: Amazon Sold by: RoseBookz
Save with Used - Good
$9.02$9.02
Ships from: Amazon Sold by: Books For You Today
Learn more
1.27 mi | ASHBURN 20147
![Kindle app logo image](https://cdn.statically.io/img/m.media-amazon.com/images/G/01/kindle/app/kindle-app-logo._CB668847749_.png)
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
The Children's Jewish Holiday Kitchen: A Cookbook with 70 Fun Recipes for You and Your Kids, from the Author of Jewish Cooking in America Paperback – September 5, 2000
Purchase options and add-ons
- Reading age8 - 12 years
- Print length176 pages
- LanguageEnglish
- Grade level4 - 6
- Dimensions7.06 x 0.5 x 8.99 inches
- PublisherSchocken
- Publication dateSeptember 5, 2000
- ISBN-100805210563
- ISBN-13978-0805210569
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.
Frequently bought together
![The Children's Jewish Holiday Kitchen: A Cookbook with 70 Fun Recipes for You and Your Kids, from the Author of Jewish Cookin](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/I/71dezQHVSuL._AC_UL116_SR116,116_.jpg)
Customers who bought this item also bought
- Joan Nathan's Jewish Holiday CookbookHardcoverFREE Shipping on orders over $35 shipped by AmazonGet it as soon as Monday, Jul 29
- Jewish Cooking in America: A Cookbook (Knopf Cooks American)HardcoverFREE Shipping on orders over $35 shipped by AmazonGet it as soon as Monday, Jul 29
- Best-Loved Jewish Songs for Hanukkah, Passover, Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Purim And More. A Children's Sound Book for KidsBoard bookFREE Shipping on orders over $35 shipped by AmazonGet it as soon as Wednesday, Jul 31
- Junior Jewish CookbookAunt FannyHardcover$3.99 shippingGet it Aug 1 - 6Only 3 left in stock - order soon.
- The Story of HanukkahPaperbackFREE Shipping on orders over $35 shipped by AmazonGet it as soon as Monday, Jul 29
- The Children's Illustrated Jewish Bible (DK Bibles and Bible Guides)HardcoverFREE Shipping on orders over $35 shipped by AmazonGet it as soon as Monday, Jul 29
Editorial Reviews
Review
"Full of wonderful activities and recipes that will add new memories to your family's celebrations." —Bon Appétit
"Nathan . . . shares anecdotes, folklore, and history as she explains Jewish holiday and Sabbath traditions." —Miami Herald
From the Inside Flap
The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, fruit kugel to Persian pomegranate punch.
From the Back Cover
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Since the first edition of this book was published in 1987, I have watched my children grow. My eldest daughter, Daniela, is off to college next year, while Merissa just celebrated her Bat Mitzvah. Their brother, David, an infant in 1987, is now an aspiring young actor. Amidst the ever-changing kaleidoscope of their lives at home and at school, the table has been a constant in binding us together as a family.
We continue to try to make time each evening for a meal together, a refreshing pause when we can catch up with each of our children, and they with us! And how relaxing it is to talk while snipping beans or shelling peas. This book is a testimony to that time together. It includes twenty new recipes which we as a family use and have developed. Also over the years, as we have traveled, we have learned many things and acquired new tastes. Many of these are shared in this new edition, like snacking on pomegranates and using prepared puff pastry to make knishes.
As our children have grown they have become less interested in meat, and more in vegetarian meals with low fat content. And they have definite ideas of what they like. As David told me when I was preparing this new edition of the book, "Mom, kids like plain lasagna, no lumps in their food. They like smooth tomato sauce!" I could have added for him that they also like every dessert with chocolate chips.
Through the years as I travel the country speaking about Jewish food, I have been gratified to discover how many children have learned to cook from these recipes. Now my daughters and their friends can use this book on their own. Luckily for me, David still needs my help!
Shabbat and the Jewish holidays have always remained special times for us. My husband, Allan, and I, my children, family, and friends have created so many wonderful memories, not just of the holiday observances themselves, but of the preparations as well. Because of the symbolic dishes associated with Judaism, food is a perfect vehicle to introduce children to the many aspects of their religion. They will feel good about helping to prepare the holiday and Sabbath meals. Just remember: a meal doesn't have to be heavy to be Jewish!
The aims of this book are the same as they were when it was first published: simply, to have fun making Jewish holiday recipes that the whole family can enjoy; to teach children some of the basics of cooking and baking; and, in the process, to explore and explain the meaning and history behind Jewish food. The premise is that cooking will be a cooperative effort between adults and children.
The Children's Jewish Holiday Kitchen is divided into ten holidays, with menus and recipes for each. As I have discovered from going through these celebrations with my children, meaning and memories are greatly enhanced when we all participate together in the preparations.
All of the recipes specify the ingredients, equipment, and steps suitable for children to do by themselves or with adults or older children. The adult will assign tasks to match the skill of the cooks. Starred (*) menu items are dishes for which recipes are given. Cooking skills such as separating eggs, using knives, rolling out piecrust, blanching almonds, and proofing yeast are explained in the course of the recipes. Learning these basic skills will serve your children well throughout all their days in the kitchen.
The foods are those that children and adults alike will enjoy, and use only wholesome ingredients. We have used real Jewish holiday recipes, some of which have been simplified for children but still satisfy adult taste buds. We have shared the culinary traditions we especially like in our family, omitting those that are not child-centered.
The recipes represent a sampling from Israel and many of the countries in the Jewish Diaspora. Many include stories, some about the way grandparents and other ancestors, going back through Europe and the Orient to ancient Palestine, may have served the food on their own tables. Still others, like the cupcake menorah for Hanukkah or the matzah pizza, are American.
In addition to the recipes themselves, The Children's Jewish Holiday Kitchen shows how a family can celebrate the holidays and enjoy craft activities such as making hallah covers and candlesticks, and includes hints for introducing children to the Torah portion of the week. Tips for making hallahs for large or small families are also given.
One last word to the wise parent or older child should be sufficient: before you begin cooking, fill your sink with warm, sudsy water and bright-colored sponges. Let your children know early on that cleaning up as they go along is part of the activity. Above all, as we worked on this expanded book and the recipes that are part of our weekly ritual, we enjoyed learning even more about the blessings and traditions, cooking with our friends and eating our creations during and after the cooking process was finished. When I first wrote this book my children treated cookie dough like Play-Doh. Now, I am happy to say, they are great start-from-scratch cooks. For me, personally, one of the benefits of cooking with my own children is that it gives us a chance to talk and to relax together. I hope you will have as much pleasure cooking from this book with your family as I have with my own.
Kashrut
How do we know what is kosher?
For three thousand years Jews have adhered to dietary laws. These laws were written in the Bible.
"Whatsoever parteth the hoof, and is wholly cloven-footed, and cheweth the cud . . . that may ye eat" (Leviticus 11:3). With the help of illustrated books or magazines, let the children discover which meats are permissible for Jews to eat, and why. Beef, veal, lamb, and mutton are a few; any part of a pig is forbidden. But what about a lion? A gerbil? A unicorn? A dinosaur? This exercise can be fun, as well as instructive.
As specific as the Bible is about red-meat animals, it is equally vague about fowl. Twenty-four kinds of birds are specifically prohibited in Leviticus 11:13-19; these are mainly birds of prey, such as the eagle, vulture, raven, owl, and hawk. Some permissible poultry that we eat in this country are turkey, goose, duck, and that Friday-night wonder, chicken.
"These may ye eat of all that are in the waters: whatsoever hath fins and scales in the waters, in the seas, and in the rivers, them may ye eat" (Leviticus 11:9). A clean fish must have both fins and scales, and the scales must be detachable from the skin. Bluefish, salmon, cod, scrod, flounder, whitefish, carp, pike, and sole are all allowed. Shellfish, such as shrimp, lobster, clams, and oysters, lack fins and scales and are scavengers. They are not kosher (fit to eat). But seahorses? Creatures in Jules Verne's books? Take a look!
Many cities have a Kashrut Board with a telephone service you can call with any questions that come up.
Before any meat is eaten, the animal must be slaughtered in a kosher manner. A limb torn or cut from a living animal is forbidden. An animal that is not slaughtered, but that dies of itself, is also prohibited. Only select animals, thoroughly tested, are used. What is particularly important to Jews is the fact that for thousands of years so many of them have adhered to this prohibition.
Another Jewish distinction is the way in which animals are slaughtered. The rules for slaughtering spring from ethical principles and are also designed to reject the sacrificial practices of paganism. "Thou shalt kill thy herd and thy flock, which the Lord hath given thee, as I have commanded thee, and thou shalt eat within thy gates, after all the desire of the soul" (Deuteronomy 12:21). All meat animals and birds require shehitah, the ritual slaughtering with a very clean, sharp knife. The shohet (slaughterer) follows a tradition dating back three thousand years to the meat sacrificed at the Temple in Jerusalem when he says, "Blessed art Thou, O Lord our God, King of the universe, who hast commanded us in the ritual of slaughtering."
The Bible says that one must not eat blood. "Therefore I said unto the children of Israel: No soul of you shall eat blood. . . . Ye shall eat the blood of no manner of flesh. . . . whosoever eateth it shall be cut off" (Leviticus 17:12, 14). After all the blood is removed by soaking in cold water for half an hour, the meat is salted for one hour with coarse kosher rather than fine-grained salt (which would dissolve instead of drawing out the blood). Then the salt is shaken off and the meat washed three times so that no blood remains.
Another dietary law prohibits cooking or eating meat and milk together: "Thou shalt not seethe a kid in its mother's milk" (Deuteronomy 14:20). The purpose of this law was to prevent the ancient Hebrews from following pagan customs of animal sacrifice. It was also a way of helping digestion. Two separate sets of utensils must be provided for the preparation, serving, and storing of milk and meat dishes. The utensils must be washed separately. Traditional Jews may have two sinks and two sets of sponges, mixing bowls, and dishes, or two sets of blades and bowls for mixers and food processors. Between a milk and a meat meal, one must merely rinse out the mouth or eat a morsel of bread. For this, there is no waiting requirement. Between a meat and a milk meal, however, where digestion is more difficult, Jews wait anywhere from one to six hours.
Neutral or pareve foods, such as fish, eggs, and vegetables, may be used with either milk or meat. Some Jews will not eat pareve foods outside the home for fear that they may have been cooked in a forbidden fat (lard, or butter during a meat meal).
Many packaged foods are marked with symbols such as U or K to indicate that a Jewish organization has approved them as kosher. There are a number of different symbols in various parts of the country.
Even if you are not kosher, your children should be made aware of the dietary laws. Visit a kosher butcher and watch the koshering of meat. Go to buy the hallah at a Jewish bakery and have someone explain the difference between pareve and milchig (milk) bakery products. Take a field trip to your local grocery store and have a scavenger hunt, letting the children identify products to see which soups, cereals, etc., are marked with the U or K and/or the word pareve on the packages. They (and you) will be surprised at how universal the markings have become.
Product details
- Publisher : Schocken; Reprint edition (September 5, 2000)
- Language : English
- Paperback : 176 pages
- ISBN-10 : 0805210563
- ISBN-13 : 978-0805210569
- Reading age : 8 - 12 years
- Grade level : 4 - 6
- Item Weight : 10.4 ounces
- Dimensions : 7.06 x 0.5 x 8.99 inches
- Best Sellers Rank: #917,183 in Books (See Top 100 in Books)
- #36 in Jewish Holiday Cooking
- #238 in Kosher Cooking (Books)
- #867 in Children's Cookbooks
- Customer Reviews:
About the author
![Joan Nathan](https://cdn.statically.io/img/m.media-amazon.com/images/S/amzn-author-media-prod/ltcippre8eenf6tf7jco651918._SY600_.jpg)
Joan Nathan is the author of 12 cookbooks and a regular contributor to The New York Times and Tablet Magazine. Most recently, she is the author of My Life in Recipes: Food, Family, and Memories. Her 2018 book, King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World, won the IACP International Cookbook of the Year. That same year, the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award, was named an IACP classic. In 2022, Ms. Nathan was included in the Forward 125: The American Jews who shaped our world. Her other books include Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, and The Flavor of Jerusalem.
In 2004 Ms. Nathan was the Guest Curator of Food Culture USA, the 2005 Smithsonian Folklife Festival on the National Mall in Washington, DC, based on the research for her book, The New American Cooking.
Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, and National Public Radio.
An inductee to the James Beard Foundation's Who's Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress.
Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master's degree in French literature and earned a master's in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival. The mother of three grown children with her late husband, attorney Allan Gerson, Nathan lives in Washington, D.C. and Martha’s Vineyard.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers find the book full of recipes that are fun for children and parents to make. They also appreciate the wealth of information about Jewish holidays and culture. Readers describe the book as a wonderful parent-child cookbook.
AI-generated from the text of customer reviews
Customers find the book topic wonderful, delightful, and terrific. They also say they had a lot of fun cooking together.
"This book is full of recipes that are fun for children and parents to make together...." Read more
"...I loved the artwork in the book simple yet meaningful. Very nice book all around." Read more
"...Delightful book." Read more
"This is a great book for all children! Recipes are easily accomplished and there is a wealth of information about Jewish holidays and culture...." Read more
Customers find the book has a wealth of information about Jewish holidays and culture. They also say it's fun and informative.
"This is a charming Jewish holiday book. It fully involves the children...." Read more
"...Recipes are easily accomplished and there is a wealth of information about Jewish holidays and culture...." Read more
"Fun & Informative..." Read more
Customers find the book full of recipes that are fun for children and parents to make.
"This book is full of recipes that are fun for children and parents to make together...." Read more
"This is a great book for all children! Recipes are easily accomplished and there is a wealth of information about Jewish holidays and culture...." Read more
"A wonderful cookbook for all Jewish children... Great and easy recipes and pictures. A lovely gift from Bubba...." Read more
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
An absolute hit.
I was very disappointed and sent it back.
Top reviews from other countries
![](https://images-na.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/b1c9f25d-931e-45d2-a668-234d75afe8ed._CR62,0,375,375_SX48_.jpg)