Arthur Schwartz's Jewish Home Cooking

Yiddish Recipes Revisited

By Arthur Schwartz; Ben Fink (Photographer)
(Ten Speed Press, Hardcover, 9781580088985, 269pp.)

Publication Date: April 2008

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Description
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



About the Author
Native New Yorker Arthur Schwartz was the host of radios "Food Talk" for many years, as well as the longtime executive food editor and critic of the "New York Daily News". His previous books include "Naples at Table: Cooking in Campania" and "What to Cook When You Think Theres Nothing in the House to Eat". Schwartz grew up in Brooklyn, where he lives today.

BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.
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