The joys of Jewish preserving : modern recipes with traditional roots, for jams, pickles, fruit butters, and more for holidays and every day / Emily Paster.

Format:

Book

Author/Creator:

Paster, Emily, author.

Language:

English

Subjects (All):

Cooking.

Genre:

cookbooks.

Cookbooks.

Cookbooks

Physical Description:

1 online resource (163 pages)

Edition:

1st ed.

Place of Publication:

Beverly, Massachusetts : Quarry Books, 2017.

Biography/History:

Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the widely admired blog West of the Loop, primarily about food but with forays into parenting and family life. She is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap.

Summary:

Jewish cooking is loaded with delicious fares that are steeped in history and culture.Experience a wide variety of savory foods, preserves, holiday dishesand morewithThe 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 Preservingare for fruit jams and preserves, from Queen Esthers 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 authors 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.

Contents:

Intro

PREFACE

A Jewish Preserving Revival

INTRODUCTION What Is Jewish Preserving?

The Development of Jewish Cuisine

The Laws of Kosher

Food Preservation in Jewish Cuisine

Preserving throughout the Year: The Jewish Holidays

Don’t Be a Shiterein Cook: Safe Water-Bath Canning Procedures

CHAPTER 1 Jams, Syrups, Butters, and Other Fruit Preserves

CHAPTER 2 Pickles and Other Preserved Vegetables

CHAPTER 3 Use Your Preserves: Recipes to Showcase Your Homemade Jam and Pickles

Acknowledgments

Selected Bibliography

About the Author

Index.

Notes:

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed July 18, 2017).

ISBN:

9781558329034

155832903X

OCLC:

992411191