The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day
| Author | : | |
| Rating | : | 4.56 (605 Votes) |
| Asin | : | 1558328750 |
| Format Type | : | paperback |
| Number of Pages | : | 160 Pages |
| Publish Date | : | 2015-08-26 |
| Language | : | English |
DESCRIPTION:
This is a wonderfully useful, entertaining This is a wonderfully useful, entertaining, and informative cookbook. To me, it is more than a cookbook. The author is clearly knowledgeable and has done extensive research, and more than that, the recipes and writings come straight from her heart. All through the book, I can feel the loving influence of those who have cooked and taught the author how to cook. J. I love this beautiful book! Carrie R You don't have to be Jewish to enjoy Emily Paster's "The Joys of Jewish Preserving." Once again, the author offers lots of wonderful recipes in such an accessible book that I, for one, almost forgot how thorough and well researched it is. There is *so* much here, and it's *so* easy to navigate. Jewish or not, I think readers will appreciate the fascinating histo. A book for everyone The Joys of Jewish Preserving is a book for everyone who likes to cook from scratch at home. It offers contemporary recipes for classic Jewish flavors. Canners will love the diversity of ideas for both sweet and savory preserved foods. The final chapter, "Use Your Preseves," ties it all together. The research behind each recipe and the stunning photography eleva
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 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. Learn about one of the most vital subtopics in Jewish cooking: preserved foodsJewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a de
Emily Paster’s The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah. - Joan Nathan, author of Jewish Cooking in America and King Solomon's Table