The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Ja...
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The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Ja...
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Numéro de l'objet eBay :286219635238
Dernière mise à jour : juin 20, 2025 12:01:42 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Release Year
- 2017
- ISBN
- 9781558328754
À propos de ce produit
Product Identifiers
Publisher
Harvard Common Press
ISBN-10
1558328750
ISBN-13
9781558328754
eBay Product ID (ePID)
229560150
Product Key Features
Book Title
Joys of Jewish Preserving : Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--For Holidays and Every Day
Number of Pages
160 Pages
Language
English
Publication Year
2017
Topic
Regional & Ethnic / Jewish & Kosher, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.6 in
Item Weight
23.9 Oz
Item Length
8.5 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-462802
TitleLeading
The
Reviews
This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking.-- Karen Solomon, author of Jam It, Pickle it, Cure It, The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone's collection of books on preserving.-- Marisa McClellan, author of Food in Jars, Emily Paster's The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah. - Joan Nathan, author of Jewish Cooking in America and King Solomon's Table This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking. - Karen Solomon, author of Jam It, Pickle it, Cure It Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today. - Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to 'eat Jewish.' - Leah Koenig, author of Modern Jewish Cooking To survive for thousands of years, often on the move and often living in inhospitable places, the Jews had their religion, their rituals, and their foods - and all three required adaptation and preservation. Thank you, Emily Paster, for reminding us that to preserve a food is to preserve a tradition, a culture, and a people. Your book has been a joy to read and your recipes will be a joy to follow. - - Mark Russ Federman, Russ and Daughters, New York The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone's collection of books on preserving. - Marisa McClellan, author of Food in Jars 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, Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today.-- Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand, Emily Paster's The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah.-- Joan Nathan, author of Jewish Cooking in America and King Solomon's Table, Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to 'eat Jewish.'-- Leah Koenig, author of Modern Jewish Cooking, "This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking."--Karen Solomon, author of Jam It, Pickle it, Cure It "Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today."--Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand "Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to 'eat Jewish."--Leah Koenig, author of Modern Jewish Cooking " The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone's collection of books on preserving."--Marisa McClellan, author of Food in Jars " 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 Cooking "Emily Paster's The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah."--Joan Nathan, author of Jewish Cooking in America and King Solomon's Table, To survive for thousands of years, often on the move and often living in inhospitable places, the Jews had their religion, their rituals, and their foods - and all three required adaptation and preservation. Thank you, Emily Paster, for reminding us that to preserve a food is to preserve a tradition, a culture, and a people. Your book has been a joy to read and your recipes will be a joy to follow.-- - Mark Russ Federman, Russ and Daughters, New York, 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
Dewey Edition
23/eng/20250130
Dewey Decimal
641.5/676
Synopsis
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 ., With color photos and detailed information about Jewish food traditions, and terrific recipes both sweet and savory, this book is a celebration of delicious foods from Jewish cooks., 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 ., A celebration of delicious foods from Jewish cooks. 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 trerrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
LC Classification Number
TX601
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- y***y (459)- Évaluation laissée par l'acheteur.Dernier moisAchat vérifiéEverything went smoothly with this purchase! 
- h***0 (3)- Évaluation laissée par l'acheteur.Dernier moisAchat vérifiéI’m very satisfied with my purchase. Although it did arrive a few days late, it was definitely worth $18 for a densely packed, 1000 paged textbook with lots and lots of questions to reinforce your understanding. In terms of the seller and the condition of the book, the seller was very truthful in their description, and marked the book as “acceptable”. I’ve only explored a fraction of the book, and as far as I’m concerned, the majority is “good”. I’m very happy, it looks great, great quality.
- n***k (27)- Évaluation laissée par l'acheteur.Six derniers moisAchat vérifiéItem was as described in listing, safe secure packaging. The item was decently priced. shipping was a little longer than it was supposed to be, it came 5 days late.Room for Rent: A Thriller (#286461551665)
- 4***l (182)- Évaluation laissée par l'acheteur.Six derniers moisAchat vérifiéWow! I received the book I purchased in record time! It arrived in better than expected condition (was listed as Acceptable, but I would call it New). Was packaged securely for mailing. The price was the best I had seen and I couldn't be happier that I decided to buy it. I would definitely buy from this seller again, and would recommend them to others, as well. Thank you, seller!One-Minute Devotions Faith's Checkbook (#286419110601)