Arthur Schwartz's Jewish Home Cooking

Arthur Schwartz's Jewish Home Cooking

Yiddish Recipes Revisited

Book - 2008
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Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards

James Beard Foundation Cookbook Award Finalist: American Category

IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist "Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience."--New York Times Book Review Summer Reading issue, cookbook roundup"Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes."--Publishers Weekly

Publisher: Berkeley, Calif. : Ten Speed Press, c2008.
ISBN: 9781580088985
Branch Call Number: 641.5676 SCH
Characteristics: xvii, 269 p. : ill. (chiefly col.), ports. (some col.)
Additional Contributors: Fink, Ben - Illustrator
Alternative Title: Jewish home cooking


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Apr 16, 2018

It's like sitting with an old friend telling you stories about their cooking and then giving you the recipe. I jotted down the great Knubble Borscht recipe.
You can even learn why Jewish love Chinese food! So then I also made note of the very easy Chow Mien recipe.

Oct 13, 2015

Down-to-earth comfort food for those who remember classic Jewish recipes made by relatives who still had that old county savvy. While no one can actually reproduce the scrumptious stuff of yesteryear, this book makes a bold attempt that might come close. Definitely worth perusing and trying some of these classics.

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