The joys of Jewish preserving: modern recipes with traditional roots

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

Jewish cooking is loaded with delicious fares that are steeped in history and culture. Experience a wide variety of savory foods, preserves, holiday dishes and more with The Joys of Jewish Preserving. 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 The Joys of Jewish Preserving 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.

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 ID6b8cceb1-bd8b-cb5f-c9fc-a7cac40f12d4
Grouping Titlejoys of jewish preserving modern recipes with traditional roots
Grouping Authorpaster emily
Grouping Categorybook
Last Grouping Update2019-09-14 04:48:44AM
Last Indexed2019-10-14 04:47:43AM

Solr Details

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auth_author2Olson, Leigh.
authorPaster, Emily.
author2-roleOlson, Leigh.
author_displayPaster, Emily
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collection_arlingtonAdult Nonfiction
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display_descriptionA 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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ils:.b19621814BookBooksEnglishHarvard Common Press/ Quarto Publishing Group, 2017.160 pages : color ; 24 cm.
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subject_facetCanning and preserving
Jewish cooking
title_displayThe joys of Jewish preserving : modern recipes with traditional roots
title_fullThe joys of Jewish preserving : modern recipes with traditional roots / Emily Paster, Leigh Olson
title_shortThe joys of Jewish preserving
title_submodern recipes with traditional roots