Peanut Butter and Jelly Challah

A quick share! I won’t be making this today but I will definitely be adding this to my list of recipes to try! 🙂

http://www.kveller.com/recipe-peanut-butter-jelly-challah/?utm_medium=social&utm_source=nosherfacebook

A Girl Called Jack: 100 Delicious Budget Recipes

A Girl Called Jack: 100 Delicious Budget Recipes

This budget recipe book was recommended to me a year or two ago when we had a rough patch before we sold our house, and I will have to look at it again as we are struggling to budget in our reduced circumstances.

It’s a good collection of cost-cutting ideas and clever, simple recipes, although obviously cooking from scratch where economically viable. (Sometimes it works out more expensive, since there is economy of scale with packaged foods.)

Please note though that it isn’t a Christian book (although oddly, she uses a Bible quote at the beginning). I don’t remember anything particularly offensive, but I followed Jack on twitter for a while and found her to be quite foul-mouthed and unpleasant 😦 I didn’t follow her for very long though, so hopefully I just caught her in a bad mood and got the wrong impression. She was, though, very political and very ‘liberal’ (in quotes because ‘liberals’ tend not to be very keen on liberty unless it suits their purposes, but that’s a discussion for another post!).

As always though, take the ‘meat’ and leave the ‘bones’.

I would love to hear any tips you might have for frugal homemaking and cooking, as well as any other book recommendations.

The Complete Guide to Traditional Jewish Cooking

I have a lot of cookery books – I’m something of a collector! I have many Jewish and a couple of Israeli cookery books. But when we were at the library yesterday, this book caught my eye because, although I recognised the name of the author – Marlena Spieler – I don’t have this particular volume

The Complete Guide to Traditional Jewish Cooking – An extraordinary culinary encyclopedia with 400 recipes and 1400 photographs celebrating Jewish cooking through the ages, including influential cuisines and dishes inspired by Jewish foods, featuring dishes from Russia, Poland, Ukraine, Germany, Hungary, Romania, Bulgaria, France, Italy, Spain, Portugal, Greece, Morocco, Egypt, Iran, Israel, the Middle East, India, the United States and Latin America.

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It really is a beautiful big book, what you might call a ‘coffee table book’, with mouth-watering photographs – not only of every recipe, but often with several photographs of different stages of the recipes. There are also 30 pages of culinary history detailing the different influences on Jewish cuisines around the world and how food relates to and is interwoven with Jewish life and identity.

This book will definitely be added to my wish list, and I will certainly endeavour to try out some of the recipes before I have to return it to the library.

Which are your favourite recipe books? Which do you use most? Who are your favourite culinary authors? I would love to hear from you.

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