California Kosher was first published in 1991 with recipes submitted by members and friends of Adat Ari El.
All recipes and complete holiday menu suggestions comply with the laws of kashrut regarding the prohibited foods, restrictions on permitted foods, the preparation of meat, and the separation of meat and milk. Each recipe title carries a "Meat", "Dairy" or "Pareve" (neutral) designation to help the reader plan menus that comply with these laws. All recipes have been tripled tested and most are easy to prepare.
California Kosher reflects a merging of cuisines from everywhere in the world that Jews lived, combined with the dazzling variety of fresh foods available in California- while observing the traditional Jewish dietary laws.
Food has always played an important role in Jewish culture, for it is at the center of the Shabbat observance in the home each week and is equally important in celebrating the Jewish holidays.
California Kosher contains the Jewish "culinary classics" that are permanently woven into our collective culture and have been handed down from generation to generation. Whether you are beginning your odyssey into the rich heritage of Jewish cooking or have mastered the classics and want to branch out, this cookbook will serve as an inspiration and guide.
California Kosher is the fourth cookbook we have published; it follows Food for Goodness' Sake (1955), V.J.C.C. Cooks Tour (1959) and Flavored with Love (1973, 1977, 1980, 1987).
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