I am looking for cookbooks that explore the recipes for the foods associated with different holidays. I have just finished my Channukah selection, the חובות הלביבות and am going to start the text with instructions how to make food for Pesach, מצות עשה (not the version specific to grandmothers). I am not linking to the vegetarian cookbook as that food is not associated with a holiday. Or happiness. Or anything good.
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7You say it's not the version specific to grandmothers, but there's three volumes of the grandmothers' cookbook: בבא קמא, בבא מציעא, ובבא בתרא – DonielF Feb 26 '20 at 23:52
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5@DonielF this is true, but I'm not looking for any that are Zman Grandma – rosends Feb 27 '20 at 00:05
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2[tag:purim-torah-ingest] – msh210 Feb 27 '20 at 07:45
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@msh210 h/t Rabbi Ham-let – rosends Feb 27 '20 at 11:33
3 Answers
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Here are my go-to recipe books for all the major holidays of the Jewish year:
Every participant at the Pesach Seder needs to drink four cups of wine. Choosing good-quality wines without breaking the bank can be difficult. R. Moses Isserles' guide The Price of Wine is an invaluable resource. (It also comes in handy during the Purim season.)
Shavu'ot is the festival of the wheat harvest. There is also a longstanding custom to eat dairy foods during this holiday. I like to combine both of these elements using recipes found in R. Isaac Hai Taib's Milk and Wheat.
The pre-Tish'ah BeAv meal traditionally incorporates eggs. But how should the eggs be served? Fortunately, there's an entire Talmudic tractate on the topic.
Many have the custom to have new fruits on the second night of Rosh HaShanah. I often get some ideas from R. Hezekiah da Silva's New Fruit.
Planning the menu for the pre-Yom Kipur seudah hamafseket can sometimes be a little tricky. I like to get inspiration from R. Abraham Maimonides' HaMafsik LeOvdei Hashem ('The Concluding Meal for Those who Serve G-d').
Thinking of taking a day trip on Hol HaMoed of Sukkot? What should you bring for a picnic lunch? Try consulting Food for the Journey by R. Menahem ibn Zerah.
As you alluded to in your question, Hannukah is the holiday of oil-frying. But what oil is best used for which foods? The Good Oil by R. Shmelke of Nikolsburg is a great resource.
Tu BiShvat is, of course, the time to eat fruits. Many wonderful ideas can be found in Delectable Fruits by R. Joseph Teomim.
On Purim, many eat triangular hamantaschen. I like to take this custom one step further and (referencing Psalm 22 and its connection to Purim) serve triangular venison. I follow the recipe of R. Elijah of Vilna in his The Three-Cornered Stag.
Betei'avon!
Joel K
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1these are great! I can add them to my confectionery work for the feast of Tabernacles, Noy Sucker, and the large collection https://imgur.com/a/uPS7FiW – rosends Feb 27 '20 at 11:32
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I recommend Taaruvos, a Spanish cookbook by J. Karo. Inside you can except to find all sorts of fascinating recipes - for both the beginner and the advanced.
Although it was not written for this purpose, it is in fact the perfect purim cookbook!
Dr. Shmuel
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I highly recommend the שולחן ערוך's English version called "The Prepared Table". It is a wonderful book filled with quick recipes as well as ideas for how to set your table for various occasions - holidays, vorts, LeChaim's, shvigger's (mother-in-law) visits, and more. I will warn you that it comes in five hefty volumes, so you better be prepared to do a lot of learning and cooking.
There is an abbreviation version called "The Tour of the Prepared Table", which you may want to browse first.
DanF
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@DonielF Go figure! I unintentionally alluded to something in my answer! Thanks for reminding me. It makes my answer even better, now! – DanF Feb 27 '20 at 16:24