The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit Butters, And More--for Holidays And by Emily PasterThe Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit Butters, And More--for Holidays And by Emily Paster

The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit…

byEmily PasterPhotographed byLeigh Olson

Paper over Board | July 15, 2017

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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.

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 ...
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Title:The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit…Format:Paper over BoardDimensions:160 pages, 9.25 × 8.25 × 0.62 inPublished:July 15, 2017Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558328750

ISBN - 13:9781558328754

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Editorial Reviews

"
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