[Sca-cooks] Period Jewish Recipes

Sharon R. Saroff sindara at pobox.com
Mon Aug 21 20:11:57 PDT 2006

I have documented some recipes by going to jewish scholarly texts which 
note ingredients of certain traditional foods.  For instance,  I have 10 
descriptions for charoset from such individuals as Maimonides and the 
Sa'adya Goan.  I do refer A drizzle of Honey, but there are a couple of 
others that I refer to once I have read the actual rabbinical 
references.  Here is a brief list of books that I use:

In Search of Plenty by Oded Schwartz
World of Jewish Cooking by Gil Marks
The Jewish Kitchen by Alena Krekulova & Jana Dolezalova
The Sephardic Holiday Cookbook by Gilda Angel
The Book of Jewish Food by Claudia Roden

I use these books because they provide some historical background on the 
recipes.  They do not note how old the recipes are.  I do know that at 
least the first 2 books are written by individuals who are Jewish food 
historians. A good book for information of types of foods traditionally 
eaten on various holidays is The Jewish Festivals by Hayyim Schaus.

Hope this helps,


At 03:11 PM 8/21/2006 -0500, you wrote:
 >Does anyone have a source for period Jewish recipes?
 >Sca-cooks mailing list
 >Sca-cooks at lists.ansteorra.org

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