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Author: June Hersh
Publisher: Arcadia Publishing
ISBN: 1439677069
Category : History
Languages : en
Pages : 192
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Book Description
Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.
Author: June Hersh
Publisher: Arcadia Publishing
ISBN: 1439677069
Category : History
Languages : en
Pages : 192
Get Book Here
Book Description
Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.
Author: June Hersh
Publisher: Arcadia Publishing
ISBN: 1467152609
Category : History
Languages : en
Pages : 192
Get Book Here
Book Description
Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz' deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.
Author: Marcia Adams
Publisher: Crown
ISBN: 9780517599068
Category : Cooking
Languages : en
Pages : 64
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Book Description
Marcia Adams gives families a culinary scrapbook to pass on food traditions in loving detail. Combining fill-in text with dozens of blank "recipe cards," and a pocket for collecting clippings and other food-related memorabilia, Recipes Remembered helps families preserve their recipes as treasured heirlooms. Full-color illustrations.
Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1980
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Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author: JCC Manhattan
Publisher: Grand Central Life & Style
ISBN: 1455554367
Category : Cooking
Languages : en
Pages : 641
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Book Description
A compendium of Jewish recipes, both modern and classic, from the flagship location of the national organization that celebrates community and embraces diversity. Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food. While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well. With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.
Author: Aaron Rezny
Publisher: powerHouse Books
ISBN: 9781576877227
Category : Cooking
Languages : en
Pages : 0
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Book Description
Delancey Street in New York conjures up an entire world of Yiddishkeit, "Thequality of being Jewish; the Jewish way of life or its customs and practices."Delancey, and the streets that cross it in the Lower East Side-Ludlow, Essex,Orchard, Rivington, and its "sister" street to the north, Houston Street-are thehistorical home of Jewish immigrants and thus a cradle of that unique Jewishexperience. All the foods that were brought to America in the early 20th century by Jews duringthe great emigration from Europe came to the Lower East Side: knishes, bagels, lox,pastrami, whitefish, dill pickles, kasha, herring (in multiple variations), egg creams,and much more. It is an area that continues to undergo rapid change but EatingDelancey hopes to capture forever the Jewish cuisine of the Lower East Side. Eating Delanceyis a compilation of gorgeous photographs of classic Jewish food, with profiles and receipes from classic LES Jewish eateries such as Sammy's Roumanian Steakhouse, Russ & Daughters Appetizers, Katz's Delicatessen, Yonah Schimmel Knish Bakery, and Ratner's. These are complimented by celebrity reminiscences from Bette Midler, Jackie Mason, Itzhak Perlman, Joshua Bell, Don Rickles, Fyvush Finkel, Isaac Mizrahi, Lou Reed, Arthur Schwartz and Milton Glaser.
Author: Judy Kancigor
Publisher: Workman Publishing
ISBN: 9780761144526
Category : Cooking
Languages : en
Pages : 712
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Book Description
Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous.
Author: Gabrielle Rossmer Gropman
Publisher: Brandeis University Press
ISBN: 1512601152
Category : Cooking
Languages : en
Pages : 294
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Book Description
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Author: Joan Nathan
Publisher: Knopf
ISBN: 0307594505
Category : Cooking
Languages : en
Pages : 401
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Book Description
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
Author: Sheryll Bellman
Publisher: Sellers Publishing
ISBN: 9781416205654
Category : Delicatessens
Languages : en
Pages : 0
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Book Description
A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America s Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman s sandwich (#24: The Ferber Experience); Junior s Famous No.1 Cheesecake; Katz s Deli Honey Cake; Canter s Deli Cheese Blintzes; Langer s Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.
