Food is central to daily religious practice and holiday celebrations the world over. For instance, Orthodox Jews keep kosher, Muslims feast after fasting during the holy month of Ramadan, and Hindus leave food offerings in the temple for the dieties. For many, food is seen as nourishment for the body and soul. This cookbook illuminates the food practices of followers of the world's major religions: Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism. The narrative and nearly 300 recipes give a flavor of what is often eaten for sacred occasions and why. This volume will be useful for a range of cooks and purposes. It is targeted to middle school age to adults. Those looking for more and different recipes for religion class assignments and International Week Food Festival or even for browsing will be richly rewarded with a one-stop resource.
Each chapter covers a religion or two with similar food practices. A brief overview of the religion is followed by a discussion of any dietary restrictions. Then the recipes are organized by holiday or special occasion, featuring from appetizers to desserts. Recipes are culled from a variety of countries and cultures where the religion is practiced. The recipes are contextualized and have clear instructions for the novice cook. A final section in some chapters allows readers to recreate what the religion's founder or major figures might have eaten during their lifetime. A glossary defines what might be unfamiliar cooking terms and food and kitchen items. An introduction, list of recipes, conversion measurements, bibliography, index, and illustrations round out the cookbook.

The World Religions Cookbook

Cookbooks, Food & Wine

Schmidt, Arno

Fieldhouse, Paul

Regional & International

Greenwood

The standard reference that generations of cooks, restaurateurs, and hotel managers have relied upon for a foundation in European cooking systems is easier to use than ever. Readers will find encyclopedia coverage of culinary dishes, from appetizers through desserts, prepared in classic European tradition. 32 illustrations.

Classical Cooking the Modern Way: Recipes

Pauli, Eugen

Pauli, Philip

Van Nostrand-Reinhold

Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.

Chef's Book of Formulas, Yields, and Sizes (Culinary Arts)

Food and Beverage Management in Hotels

Business & Money

Industries

Avi Pub. Co

Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.

Chef's Book of Formulas, Yields, and Sizes

John Wiley&Sons, Inc.

"THE SOCIAL SEGMENT OF THE BANQUET BUSINESS REFLECTS CHANGES IN LIFE STYLE AND FASHION MORE QUICKLY THAN THE REST OF THE HOSPITALITY INDUSTRY. This trendiness is influenced mainly by fashion magazines and food writers...... I have tried to respond to the new challenges and opportunities by including information on traditional banquet establishments as well as novel approaches to the catering business......"( Quoted from the preface ).

Banquet Business

Van Nostrand Reinhold/co Wiley

This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.

Health, Fitness & Dieting

wiley

Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.

Art of Garnishing

Nam, Inja

Main Courses & Side Dishes

Written for the professional caterer, The Book of Hors d'Oeuvres and Canapes is a complete guide to the preparation, transportation and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres. Invaluable information for the professional is also included.

The Book of Hors D'Oeuvres and Canapes

Smith, J. Ge

This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.

Professional Cooking

See the best price to sell, buy, or rent books by Schmidt, Arno. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Schmidt, Arno

See the best price to sell, buy, or rent books by Schmidt, Arno. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The World Religions Cookbook

Classical Cooking the Modern Way: Recipes

Chef's Book of Formulas, Yields, and Sizes (Culinary Arts)

Food and Beverage Management in Hotels

Chef's Book of Formulas, Yields, and Sizes

Banquet Business

Chef's Book of Formulas, Yields, and Sizes

Art of Garnishing

The Book of Hors D'Oeuvres and Canapes

Chef's Book of Formulas, Yields, and Sizes