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Author : Arthur R. Schwartz
Publisher : Random House Digital, Inc.
Page : 290 pages
File Size : 49,6 Mb
Release : 2008
Category : Cooking
ISBN : 9781580088985
Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.
Author : Arthur R. Schwartz
Publisher : Clarkson Potter
Page : 0 pages
File Size : 55,6 Mb
Release : 2009
Category : Cooking, Italian
ISBN : 030738134X
An award-winning authority on all things Italian, Schwartz explores the cuisines of Southern Italy with 200 classic recipes, full-color photography, and his own takes on the cultural and culinary landscapes along the way.
Author : Lisa Stander-Horel,Tim Horel
Publisher : The Experiment
Page : 289 pages
File Size : 45,6 Mb
Release : 2013-09-03
Category : Cooking
ISBN : 9781615190867
Features over one hundred gluten-free recipes inspired by the authors Jewish-American heritage, including black & white cookies, hamantashen, and pumpkin corn bread streusel muffins.
Author : Ted Merwin
Publisher : NYU Press
Page : 265 pages
File Size : 52,8 Mb
Release : 2018-10-02
Category : Cooking
ISBN : 9781479872558
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.
Author : Leah Koenig
Publisher : Chronicle Books
Page : 355 pages
File Size : 45,5 Mb
Release : 2015-03-17
Category : Cooking
ISBN : 9781452132327
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Author : Baba Schwartz
Publisher : Black Inc.
Page : 98 pages
File Size : 54,6 Mb
Release : 2003
Category : Cooking
ISBN : 9781863952590
Baking with yeast is becoming a lost art. Many cooks would love to utilise the incredible properties of yeast, but lack a guide to inform and inspire them. The Lost Art of Baking with Yeast shows how simple baking with yeast can be, and how irresistible the results. The book includes recipes for cakes, slices, pastries, buns...and Baba's famous golden dumpling cake. Baba Schwartz introduces the principles of yeast baking and gives handy hints for kneading and proving dough to perfection. These recipes, with their distinctive Hungarian flavour, will delight your family and friends. If you love baking, you will love discovering these recipes, some unique and some classic. 'A delightful book...you can almost smell a warm, yeasty kitchen aroma wafting from the pages.' The Age 'Lovely...a great book that rises to the occasion for those who already love baking with yeast, and those who would like to learn.' Australian Gourmet Traveller
Author : Arthur Schwartz
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 43,7 Mb
Release : 2008-03-01
Category : Cooking
ISBN : 1584796774
Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.
Author : Linda Amster
Publisher : Macmillan
Page : 648 pages
File Size : 44,8 Mb
Release : 2003-09-15
Category : Cooking
ISBN : 0312290934
Publisher Description
Author : Judy Bart Kancigor
Publisher : Workman Publishing Company
Page : 705 pages
File Size : 40,8 Mb
Release : 2007-11-22
Category : Cooking
ISBN : 9780761159650
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly.
Author : Anita Diamant
Publisher : Schocken
Page : 290 pages
File Size : 45,8 Mb
Release : 2007-08-07
Category : Religion
ISBN : 9780805212181
From beloved New York Times bestselling author and award-winning journalist—the definitive guide to Judaism’s end-of-life rituals, revised and updated for Jews of all backgrounds and beliefs. From caring for the dying to honoring the dead, Anita Diamant explains the Jewish practices that make mourning a loved one an opportunity to experience the full range of emotions—grief, anger, fear, guilt, relief—and take comfort in the idea that the memory of the deceased is bound up in our lives and actions. In Saying Kaddish you will find suggestions for conducting a funeral and for observing the shiva week, the shloshim month, the year of Kaddish, the annual yahrzeit, and the Yizkor service. There are also chapters on coping with particular losses—such as the death of a child and suicide—and on children as mourners, mourning non-Jewish loved ones, and the bereavement that accompanies miscarriage. Diamant also offers advice on how to apply traditional views of the sacredness of life to hospice and palliative care. Reflecting the ways that ancient rituals and customs have been adapted in light of contemporary wisdom and needs, she includes updated sections on taharah (preparation of the body for burial) and on using ritual immersion in a mikveh to mark the stages of bereavement. And, celebrating a Judaism that has become inclusive and welcoming. Diamant highlights rituals, prayers, and customs that will be meaningful to Jews-by-choice, Jews of color, and LGBTQ Jews. Concluding chapters discuss Jewish perspectives on writing a will, creating healthcare directives, making final arrangements, and composing an ethical will.
Author : Mark Russ Federman
Publisher : Schocken
Page : 226 pages
File Size : 53,9 Mb
Release : 2013-03-05
Category : Biography & Autobiography
ISBN : 9780805243116
The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek
Author : Roy Schwartz
Publisher : McFarland
Page : 375 pages
File Size : 50,7 Mb
Release : 2021-05-19
Category : Literary Criticism
ISBN : 9781476644417
Superman is the original superhero, an American icon, and arguably the most famous character in the world--and he's Jewish! Introduced in June 1938, the Man of Steel was created by two Jewish teens, Jerry Siegel, the son of immigrants from Eastern Europe, and Joe Shuster, an immigrant. They based their hero's origin story on Moses, his strength on Samson, his mission on the golem, and his nebbish secret identity on themselves. They made him a refugee fleeing catastrophe on the eve of World War II and sent him to tear Nazi tanks apart nearly two years before the US joined the war. In the following decades, Superman's mostly Jewish writers, artists, and editors continued to borrow Jewish motifs for their stories, basing Krypton's past on Genesis and Exodus, its society on Jewish culture, the trial of Lex Luthor on Adolf Eichmann's, and a future holiday celebrating Superman on Passover. A fascinating journey through comic book lore, American history, and Jewish tradition, this book examines the entirety of Superman's career from 1938 to date, and is sure to give readers a newfound appreciation for the Mensch of Steel!
Author : Aaron Rezny,Jordan Schaps
Publisher : powerHouse Books
Page : 0 pages
File Size : 40,5 Mb
Release : 2014-11-25
Category : Cooking
ISBN : 1576877221
Delancey Street in New York conjures up an entire world of Yiddishkeit, "Thequality of being Jewish; the Jewish way of life or its customs and practices."Delancey, and the streets that cross it in the Lower East Side-Ludlow, Essex,Orchard, Rivington, and its "sister" street to the north, Houston Street-are thehistorical home of Jewish immigrants and thus a cradle of that unique Jewishexperience. All the foods that were brought to America in the early 20th century by Jews duringthe great emigration from Europe came to the Lower East Side: knishes, bagels, lox,pastrami, whitefish, dill pickles, kasha, herring (in multiple variations), egg creams,and much more. It is an area that continues to undergo rapid change but EatingDelancey hopes to capture forever the Jewish cuisine of the Lower East Side. Eating Delanceyis a compilation of gorgeous photographs of classic Jewish food, with profiles and receipes from classic LES Jewish eateries such as Sammy's Roumanian Steakhouse, Russ & Daughters Appetizers, Katz's Delicatessen, Yonah Schimmel Knish Bakery, and Ratner's. These are complimented by celebrity reminiscences from Bette Midler, Jackie Mason, Itzhak Perlman, Joshua Bell, Don Rickles, Fyvush Finkel, Isaac Mizrahi, Lou Reed, Arthur Schwartz and Milton Glaser.
Author : Andrew F. Smith
Publisher : Oxford University Press
Page : 754 pages
File Size : 45,7 Mb
Release : 2015
Category : Cooking
ISBN : 9780199397020
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author : Janna Gur
Publisher : Schocken
Page : 240 pages
File Size : 51,5 Mb
Release : 2014-10-28
Category : Cooking
ISBN : 9780805243093
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)