The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day

The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day

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Overview

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.

Product Details

ISBN-13: 9781558328754
Publisher: Harvard Common Press, The
Publication date: 07/15/2017
Pages: 160
Sales rank: 1,302,991
Product dimensions: 8.25(w) x 9.25(h) x 0.62(d)

About the Author

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 (Storey 2016). A resident of River Forest, Illinois, in suburban Chicago, she speaks often in the Chicago area on farm-to-table and garden-to-table provisioning and cooking and she has appeared numerous times on food and cooking segments for the major TV network affiliates in Chicago.

Table of Contents

Preface 9

A Jewish Preserving Revival 12

Introduction: What Is Jewish Preserving? 14

The Development of Jewish Cuisine 15

The Laws of Kosher 16

Food Preservation in Jewish Cuisine 18

Preserving throughout the Year: The Jewish Holidays 20

Don't Be a Shiterein Cook: Safe Water-Bath Canning Procedures 25

Chapter 1 Jams, Syrups, Butters, and Other Fruit Preserves 29

Chapter 2 Pickles and Other Preserved Vegetables 101

Chapter 3 Use Your Preserves: Recipes to Showcase Your Homemade Jam and Pickles 131

Acknowledgments 150

Selected Bibliography 152

About the Author 154

Index 155

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