Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited [a Cookbook]

April 1, 2008|
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited [a Cookbook] by Arthur Schwartz
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Hardcover
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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

ARTHUR SCHWARTZ is a Brooklyn-based food critic, writer, and media personality. New York Times Magazine has called him "a walking Google of food and restaurant knowledge." His five previously published cookbooks include the IACP award-winning and James Beard award-nominated Arthur Schwartz's New York City Food. THE ...
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Title:Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited [a Cookbook]Format:HardcoverProduct dimensions:288 pages, 10.4 X 8.3 X 0.9 inShipping dimensions:288 pages, 10.4 X 8.3 X 0.9 inPublished:1 avril 2008Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1580088988

ISBN - 13:9781580088985

Appropriate for ages: All ages

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