General/Traditional Kosher Cookbooks
- Gil Marks,
The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen
, Simon & Schuster, September 1999. Paperback. 416 pages.
- Jeff Nathan, host of the PBS cooking show New Jewish Cuisine.
- Jeff Nathan, Jeff Nathan's Family Suppers: More Than 125 Simple Kosher Recipes, Clarkson Potter, September 2005. Hardcover. 240 pages. 125 recipes.
- Jeff Nathan, Adventures in Jewish Cooking, Clarkson Potter, September 2002. Hardcover, 256 pages.
- Marlena Spieler, Jewish Traditions Cookbook, Lorenz Books, April 2008. Hardcover. 512 pages. Heavy solid-feeling book. Update of the July 2006 edition.
- Marlena Spieler, The Jewish Heritage Cookbook, Lorenz Books, March 2002. Hardcover. 256 pages. 150 recipes.
- Georgie Tarn and Tracey Fine, The Jewish Princess Cookbook: Having Your Cake and Eating It, McBooks Press, May 2008. 224 pages. Hardcover. Kosher recipes by a London aerobics instructor and the owner of a London online giftware store for the Jewish Princess.
- Ladies Auxiliary of Yeshiva Masoras Avos, Dining In: From Simple to Splendid... Enjoyed in Your Home!, Judaica Press, 2007. Spiral bound. 340 pages. Includes brachot for each recipe. 10% discount at the Judaica Press web site.
- Gertrude Berg and Myra Waldo, The Molly Goldberg Jewish Cookbook, Ivyland Books, September 1955. (Still in print!) Paperback. 320 pages.
- Clarissa Hyman, The Jewish Kitchen: Recipes And Stories from Around the World, Interlink Publishing Group, October 2005. Paperback. 160 pages.
- Mildred Miller and Bascha Snyder, The Kosher Gourmet Cookbook, November 1974. Hardcover. 313 pages.
- Susie Fishbein and Sandra Blank, Editors, The Kosher Palette, Judaica Press. Hardcover. 312 pages. 300 recipes.
- Sandra Blank, The Kosher Palette II: Coming Home, the Art and Simplicity of Kosher Cooking, Joseph Kushner Hebrew Academy, January 2006. Hardcover. 303 pages.
- Susan Epstein, Budget Cooking Elegant Dining: The Kosher Experience, Pitspopany Press, September 1996. Hardcover. 235 pages.
- Molly Lyons Bar-David, Jewish Cooking for Pleasure, Hamlyn Publishing Group Ltd., 1967. 152 pages.
- Bessie Carr and Phyllis Oberman, The Gourmet's Guide to Jewish Cooking, Exeter Books, 1983. Hardcover. 144 pages. Reprint of the 1973 edition published by Mandarin Publishers.
- Judy Zeidler, 30-Minute Kosher Cook, William Morrow, January 1999. Hardcover. 208 pages. 130 recipes.
- Judy Jackson, The Jewish Cookbook (70 Recipes Celebrating an Historic Cuisine), Smithmark Publishers, September 1996. Hardcover. 70 recipes.
- Leah Loeb Fischer and Maria Polushkin Robbins, Mama Leah's Jewish Kitchen, Collier Books, March 1994. Paperback. 320 pages.
- Jason Prangnell, New Jewish Cooking, Absolute Press, October 2006. Hardcover. 192 pages.
- Judy Bart Kancigor, Cooking Jewish: 652 Great Recipes from the Rabinowitz Family, Workman Publishing Company, January 2007. Paperback/Spiral-bound. 640 pages. 652 recipes.
- Helen Nash. These two books overlap to a significant degree.
- Helen Nash, Helen Nash's Kosher Kitchen, Jason Aronson, August 2000. Hardcover. 286 pages.
- Helen Nash, Kosher Cuisine: Gourmet Recipes for the Modern Home, S.P.I. Books, August 1988. Hardcover. 320 pages. 250 recipes.
- Jane Kinderlehrer, Cooking Kosher the New Way, Jonathan David Publishers, January 1995. Hardcover. 276 pages.
- Frances R. AvRutick, Kosher Cookery: Classic & Contemporary, Jonathan David Publishers, January 1991. Paperback. 396 pages.
- Honey Zisman and Larry Zisman, Eat! Enjoy!: The 101 Best Jewish Recipes In America, St. Martin's Griffin, March 2000. Paperback. 192 pages. 101 recipes. ("Best" is according to their judgment, not mine and probably not yours.)
- Judy Jackson
- Judy Jackson, Essential Jewish Cookbook: A Celebration of a Rich and Diverse Cuisine, Lorenz Books, October 2001. Paperback. 96 pages.
- Judy Jackson, Jewish: Classic Cuisine, Southwater, November 2004. Paperback. 64 pages. 40 recipes.
- Judy Jackson, Jewish: Traditional Recipes from a Rich Culinary Heritage (Classic Cuisine), Lorenz Books, September 2000. Paperback. 64 pages.
- Malvina W. Liebman, Jewish Cookery from Boston to Baghdad, Nightingale Resources, June 1991. Plastic Comb binding. 270 pages.
- Barer Shoshana, The Jewish Maven Cookbook, Delicious!, Sable Publishing, July 2004. Paperback. 112 pages.
- Mildred G. Bellin, The Original Jewish Cookbook, Bloch Publishing Company, June 1984. Hardcover. 440 pages.
- Marci Zabell Bone and Joanne Rubenstein, Editors, Tastes of Judaism: Recipes, Rituals and Reflections, Wimmer Cookbooks, November 2000. Spiral-bound. 418 pages.
- Jane Kinderlehrer, Cooking Kosher the New Way: Fast, Lite and Natural, Jonathan David Publishers, January 1995. Hardcover. 276 pages.
- Thelma Rifkind, Editor, Mama Cooks California Style: New Twists on Jewish Classics, Jewish Home for the Aging of Los Angeles, May 1997. Spiral-bound. 277 pages.
- Ruth Sirkis, A Taste of Tradition: The How And Why of Jewish Cooking, Gefen Books, January 2004. Hardcover. 128 pages.
- Ramona Bachmann, Simply Kosher: Exotic Food from around the World, Gefen Publishing House, June 1994. Hardcover. 218 pages. 150 recipes.
- Judy Zeidler, The Gourmet Jewish Cook, William Morrow and Co., February 1999. Paperback. 416 pages. 600 recipes.
- Malka Engel-Padwa, Malka's Kosher Kitchen: Easy Step-by-Step Recipes for the Whole Year, Feldheim, 2001. Hardcover. 230 pages. 250 recipes.
- Sara Finkel, Classic Kosher Cooking, Targum, 1989. Hardcover. 340 pages. See also publisher's web site.
- Betty S. Goldberg, Traditional Jewish Cooking, Jonathan David Publishers, January 1997. Paperback. 430 pages.
- Leah H. Leonard, Jewish Cookery, Crown Publishers, December 1994. Hardcover. 498 pages.
- Devoiry Ginsberg and Leah Schapira, Silver Spoon: Kosher Cooking for the Discerning Palate, Feldheim, January 2004. Hardcover. 212 pages. 400 recipes. Also available from Judaism.com.
- Jennie Grossinger, The Art of Jewish Cooking, Bantam Books, February 1983. Paperback. Reprint of the 1969 edition.
- Stephen Longstreet, Joys of Jewish Cooking, Gramercy, August 1988. Hardcover. 360 pages.
- Anita Hirsch, Our Food, the Kosher Kitchen Updated, Smithmark Publishers, September 1996. Hardcover. 128 pages. 100 recipes.
- Jewish Home Auxiliary and Pam Bernstein, Editor, Beyond Chicken Soup: a Collection of Contemporary and Traditional Food Favorites, Wimmer Cookbooks, October 1996. Spiral-bound. 288 pages.
- Beatrice Boish and Jane Zukin, From Noodles to Strudels, Beverly Hills Chapter of Hadassah, the Women's Zionist Organization of America, 1972. Later updated and reprinted in two volumes in the early 1980s: Volume One (1982) and Volume Two (1980).
- Rosalyn F. Manesse, Easy Kosher Cooking, Jason Aronson Inc., January 1996. Hardcover. 284 pages. 300 recipes.
- Ruth Grossman and Bob Grossman, The New Kosher Cookbook Trilogy, Galahad Books, September 1998. Hardcover. 320 pages. Reprint of original 1963 edition.
.