The San Diego Jewish Food Festival Cookbook and CD
Food has always played an important role in Jewish culture and in the celebration of Jewish holidays. We are pleased to offer you our very first cookbook that includes recipes of the original San Diego Jewish Food Festival. Included are recipes from our own Temple Adat Shalom members as well. Food has a way of bringing generations together. From young to old, recipes are a way of showcasing Jewish and family traditions. We get a glimpse inside each family and learn how they might celebrate their own special occasions with food.
Soups and Salads
Vegetables and Sides
Pasta and Rice Dishes
Meat, Poultry and Fish Dishes
and Jewish Holiday Fare
Each coil-bound cookbook features a soft cover, protected with a clear plastic sheet. They measure 5 ½” x 8”, and contain over 150 recipes. The CDs will include our festival logo on the disk. The CD layout will include chapters of each food category, making it easy to find the recipe you are looking for. Each CD will come inside a protected CD cover.
Here’s a sneak peek at one of our included recipes. It is from Gloria Sheinbein, our “Founder” of the first Jewish Food Festival, that took place in Oklahoma City.
By Gloria Sheinbein
- 6 large eggs separated
- ½ cup orange juice
- 1 tsp. vanilla
- ¾ tsp. cream of tartar
- 1 cup sugar
- 1 ½ cup flour
- 2 tsp. baking powder
Beat egg whites with tartar until stiff. Beat egg yolks with orange juice until very foamy. Add sugar and vanilla, beat until thickened.
Sift flour and baking powder together and add alternately with whites.
Pour into ungreased tube pan. Bake 1 hour at 350°. Invert on rack and do not take out of pan until cold.