The joys of Jewish preserving: modern recipes with traditional roots

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Average Rating
Publisher:
Harvard Common Press/ Quarto Publishing Group,
Pub. Date:
2017.
Language:
English
Description

Learn about one of the most vital subtopics in Jewish cooking: preserved foods

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.

About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook "Jewish food" only on holidays.

Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.

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ISBN:
9781558328754
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Grouping Information

Grouped Work ID 6b8cceb1-bd8b-cb5f-c9fc-a7cac40f12d4
full_title joys of jewish preserving modern recipes with traditional roots
author paster emily
grouping_category book
lastUpdate 2017-09-25 04:56:48AM

Solr Details

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accelerated_reader_point_value 0
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auth_author2 Olson, Leigh.
author Paster, Emily.
author2-role Olson, Leigh.
author_display Paster, Emily
available_at_arlington Shirlington
collection_arlington New Nonfiction
detailed_location_arlington Shirlington New Nonfiction
display_description A celebration of delicious foods from Jewish cooks. Learn about one of the most vital subtopics in Jewish cooking: preserved foods. Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag Use Your Preserves, and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook Jewish food only on holidays. Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with trerrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
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local_time_since_added_arlington Six Months, Year
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
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primary_isbn 9781558328754
publishDate 2017
record_details ils:.b19621814|Book|Books||English|Harvard Common Press/ Quarto Publishing Group,|2017.|160 pages : color illustrations ; 24 cm.
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subject_facet Canning and preserving, Jewish cooking
title_display The joys of Jewish preserving : modern recipes with traditional roots
title_full The joys of Jewish preserving : modern recipes with traditional roots / Emily Paster, Leigh Olson
title_short The joys of Jewish preserving :
title_sub modern recipes with traditional roots