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Come for cholent again cholent stories and more recipes by Kay Kantor Pomerantz

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  • 8 Currently reading

Published by Bloch Pub. Co. in New York .
Written in English


  • Stews,
  • Cookery, Jewish

Book details:

Edition Notes

StatementKay Kantor Pomerantz.
LC ClassificationsTX693 .P663 1994
The Physical Object
Paginationv, 124 p. :
Number of Pages124
ID Numbers
Open LibraryOL1420001M
ISBN 100819706027
LC Control Number93030062

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Come for Cholent again, the All New Jewish Stew Cookbook Paperback – January 1, by Kay Kantor Pomerantz (Author)Author: Kay Kantor Pomerantz. Come for Cholent book. Read reviews from world’s largest community for readers/5. Find helpful customer reviews and review ratings for Come for Cholent Again: Cholent Stories and More Recipes at Read honest and unbiased product reviews from our users.5/5(1). I love this book. Finally, cholent recipes that have real amounts listed. A wide variety of types of cholent, normal and weird (see Spleen Cholent and Chocolate Cholent). My favorite so far is Red Cholent, which is a beany, barley, ketchupy type like I always attempted and failed.

A feel good book on how neighbors help neighbors (or examples of instant karma). Heart-warming in that it has children repaying the kindness of an adult neighbor. Brightly illustrated with a recipe for Cholent included.4/5(5). Cholent Cookbook There was a fantastic cookbook I once had called "Come for Cholent" (followed by "Come for Cholent II"). Don't remember the author's name, sorry. There were all different recipes for cholent, basically including any long-cooked hot main dish with legumes and vegetables. Come for Cholent Again: Cholent Stories and More Recipesand Come for Everything but Cholent!. The third book does contain cholent recipes as well. The Ashkenazi call it Chulent, cholent, or shalet. Sephardi Jews call it Hamin (Hebrew), Haminado (Jedismo), Matphonia (Kurdistan), Shahina and Deffina (North Africa), Haris (Yemenite) or Tabit (Iraqi). Some of the names indicate a technique Deffina and Matphonia come from the Hebrew root 'd-f-n' which means, "to press to the wall".

  You might want to check out two cookbooks, both by Kay Kantor Pomerantz. One is called "Come for Cholent". The other is called "Come for Cholentagain". There are plenty of variations in these books that will please you. Your post has .   Jerusalem – A New Book On The Famed Jewish Food ‘Cholent’. “Hamin” (“Cholent”) by Sherry Ansky, Keter Books (Hebrew), pages, NIS During 2, years of exile, cholent, the quintessential Jewish food, was “extolled and glorified, honored and adored” as it wandered amid the myriad Jewish communities of the Diaspora. This sweet, simple story of friendship, bikkur cholim (visiting the sick)and tikkun olam (repairing theworld), is a wonderful lesson for the current times. The illustrations, a mixture of digital art combinedwith hand drawings and paint, are colorful and perfectly reflect a snow covered town. Really, any cholent will come out good if you have a small amount of meat. Beef is better, but turkey wings, drumsticks, or “shwarma” (thigh) are a good substitute. I personally prefer cold chicken to chicken crockpotted overnight, but my husband, as a single, once was called out of town to read the Megillah and returned to eat the contents.