The joys of Jewish preserving : modern recipes with traditional roots, for jams, pickles, fruit butters, and more -- for holidays and every day
(Book)
Author
Contributors
Olson, Leigh, photographer (expression)
Published
Beverly, MA : The Harvard Common Press, 2017.
ISBN
9781558328754, 1558328750
Physical Desc
160 pages : color illustrations ; 24 cm
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Cambridge - Adult | 641.42 Paster | On Shelf |
| Needham - Adult | 641.4 PAS | On Shelf |
| Newton - Adult | 641.567 P26J 2017 | On Shelf |
More Details
Published
Beverly, MA : The Harvard Common Press, 2017.
Format
Book
Language
English
ISBN
9781558328754, 1558328750
Notes
General Note
"Photography : Leigh Olson"--title page verso.
Bibliography
Includes bibliographical references (pages 152-153) and index.
Description
Learn about one of the most vital subtopics in Jewish cooking : preserved foods. 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 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 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. 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. 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.
Description
"This book is the perfect marriage of my two culinary loves : Jewish cuisine and home food preservation. I researched the history of preserved foods in Jewish cooking and drew inspiration from both Sephardic and Ashkenazi home food preservation traditions. My aim for the recipes was not to simply reproduce historical or traditional recipes. Rather, each recipe is an original creation employing contemporary techniques and ingredients, but still rooted in centuries-old Jewish tradition. I was inspired by the fruits mentioned in the Bible and the Talmud, life in the shtetls of Poland and Russia, and the abundance of the Sephardic Mediterranean and Middle East. Some of the recipes incorporate ingredients or flavors that are typical of Jewish food ; others are inspired by a particular holiday. Still others reflect my family's traditions, as well as the transformative experience I had living with the Zémor family. I was also inspired by the great cooks and eaters in my life, from my Great-Grandma Bessie and her famous cheese blintzes to my Grandpa Al's love of pickled green tomatoes to Annie Zémor's unforgettable matbucha."--taken from Preface, page 11.
Biographical or Historical Data
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.
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Citations
APA Citation, 7th Edition (style guide)
Paster, E., & Olson, L. (2017). The joys of Jewish preserving: modern recipes with traditional roots, for jams, pickles, fruit butters, and more -- for holidays and every day . The Harvard Common Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Paster, Emily and Leigh, Olson. 2017. The Joys of Jewish Preserving: Modern Recipes With Traditional Roots, for Jams, Pickles, Fruit Butters, and More -- for Holidays and Every Day. The Harvard Common Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Paster, Emily and Leigh, Olson. The Joys of Jewish Preserving: Modern Recipes With Traditional Roots, for Jams, Pickles, Fruit Butters, and More -- for Holidays and Every Day The Harvard Common Press, 2017.
MLA Citation, 9th Edition (style guide)Paster, Emily,, and Leigh Olson. The Joys of Jewish Preserving: Modern Recipes With Traditional Roots, for Jams, Pickles, Fruit Butters, and More -- for Holidays and Every Day The Harvard Common Press, 2017.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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