This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking.”—Karen Solomon, author of Jam It, Pickle it, Cure It “Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today.”—Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand “Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to ‘eat Jewish.”—Leah Koenig, author of Modern Jewish Cooking “The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone’s collection of books on preserving.”—Marisa McClellan, author of Food in Jars “The Joys of Jewish Preserving is the most exciting resource in my pantry! Because pickles and jams were such an important part of my early food memories, I cannot wait to update them in my professional kitchen and my home cupboard with the help of Emily Paster’s incredible book.”—Michael Solomonov, co-owner and chef, Zahav (Philadelphia), and author of Zahav: A World of Israeli Cooking “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
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
This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking.—Karen Solomon, author of Jam It, Pickle it, Cure It
Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today.—Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand
Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to ‘eat Jewish.'—Leah Koenig, author of Modern Jewish Cooking
To survive for thousands of years, often on the move and often living in inhospitable places, the Jews had their religion, their rituals, and their foods - and all three required adaptation and preservation. Thank you, Emily Paster, for reminding us that to preserve a food is to preserve a tradition, a culture, and a people. Your book has been a joy to read and your recipes will be a joy to follow.—- Mark Russ Federman, Russ and Daughters, New York
The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone’s collection of books on preserving.—Marisa McClellan, author of Food in Jars
The Joys of Jewish Preserving is the most exciting resource in my pantry! Because pickles and jams were such an important part of my early food memories, I cannot wait to update them in my professional kitchen and my home cupboard with the help of Emily Paster’s incredible book.—Michael Solomonov, co-owner and chef, Zahav (Philadelphia), and author of Zahav: A World of Israeli
