Molly Goldberg's Cookbook PDF Download
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Author: Gertrude Berg
Publisher: Buccaneer Books
ISBN: 9781568495088
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Gertrude Berg
Publisher: Buccaneer Books
ISBN: 9781568495088
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Gertrude Berg
Publisher: Garden City, N.Y. : Doubleday
ISBN:
Category : Cooking
Languages : en
Pages : 678
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Book Description
Author: Gertrude BERG (and WALDO (Myra))
Publisher:
ISBN:
Category :
Languages : en
Pages : 320
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Book Description
Author: Gertrude Berg
Publisher:
ISBN:
Category : Jewish cooking
Languages : en
Pages : 320
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Book Description
Author: Gertrude Berg
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 320
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Book Description
Author: Molly Yeh
Publisher: National Geographic Books
ISBN: 162336695X
Category : Cooking
Languages : en
Pages : 0
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Book Description
Star of Food Network's Girl Meets Farm, and winner of the Judges' Choice IACP Cookbook Award, Molly Yeh explores home and family and celebrates her Jewish and Chinese heritage and her current Midwestern farm life in this cookbook featuring more than 120 recipes. In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, new recipes, and hilarious stories from life in the city and on the farm. Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. Molly Yeh can now be seen starring in Girl Meets Farm on Food Network, where she explores her Jewish and Chinese heritage and shares recipes developed on her Midwest farm.
Author: Joyce Antler
Publisher: UPNE
ISBN: 9780874518429
Category : History
Languages : en
Pages : 320
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Book Description
Essays that discuss the portrayal of Jewish women in American culture.
Author: Joyce Antler
Publisher: Oxford University Press
ISBN: 0190287322
Category : History
Languages : en
Pages : 336
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Book Description
In You Never Call, You Never Write, Joyce Antler provides an illuminating and often amusing history of one of the best-known figures in popular culture--the Jewish Mother. Whether drawn as self-sacrificing or manipulative, in countless films, novels, radio and television programs, stand-up comedy, and psychological and historical studies, she appears as a colossal figure, intensely involved in the lives of her children. Antler traces the odyssey of this compelling personality through decades of American culture. She reminds us of a time when Jewish mothers were admired for their tenacity and nurturance, as in the early twentieth-century image of the "Yiddishe Mama," a sentimental figure popularized by entertainers such as George Jessel, Al Jolson, and Sophie Tucker, and especially by Gertrude Berg, whose amazingly successful "Molly Goldberg" ruled American radio and television for over 25 years. Antler explains the transformation of this Jewish Mother into a "brassy-voiced, smothering, and shrewish" scourge (in Irving Howe's words), detailing many variations on this negative theme, from Philip Roth's Portnoy's Complaint and Woody Allen's Oedipus Wrecks to television shows such as "The Nanny," "Seinfeld," and "Will and Grace." But she also uncovers a new counter-narrative, leading feminist scholars and stand-up comediennes to see the Jewish Mother in positive terms. Continually revised and reinvented, the Jewish Mother becomes in Antler's expert hands a unique lens with which to examine vital concerns of American Jews and the culture at large. A joy to read, You Never Call, You Never Write will delight anyone who has ever known or been nurtured by a "Jewish Mother," and it will be a special source of insight for modern parents. As Antler suggests, in many ways "we are all Jewish Mothers" today.
Author: Nick Zukin
Publisher: Andrews McMeel Publishing
ISBN: 1449420079
Category : Cooking
Languages : en
Pages : 276
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Book Description
For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context. Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.
Author: Donna R. Gabaccia
Publisher: Harvard University Press
ISBN: 0674037448
Category : Social Science
Languages : en
Pages : 289
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Book Description
Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.
