The Molly Goldberg Jewish Cookbook PDF Download
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Author: Gertrude Berg
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 192
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Book Description
Author: Gertrude Berg
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 192
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Book Description
Author: Linda Amster
Publisher: Macmillan
ISBN: 9780312290931
Category : Cooking
Languages : en
Pages : 648
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Book Description
Publisher Description
Author: Glenn D. Smith, Jr.
Publisher: Syracuse University Press
ISBN: 0815608802
Category : Biography & Autobiography
Languages : en
Pages : 312
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Book Description
In 1929 The Goldbergs debuted on the air, introducing Gertrude Berg—and her radio alter ego, Bronx housewife Molly Goldberg—to the nation. The show would become one of the most beloved and enduring sitcoms of Golden Age radio, and early TV. At the helm was Berg who, as creator, star, writer, and producer, became a force to be reckoned with. This multi-faceted biography provides a penetrating look at how Gertrude Berg carved a special place for herself in the annals of broadcast history. Decades before Lucille Ball, Berg triumphed as a woman of commercial and creative consequence in what was essentially a male-dominated arena. For over three decades, Berg’s “Molly” fluttered about and hung out her kitchen window dispensing motherly advice laced with engaging malapropisms, insights, and lots of “schmaltz”. The show offered a warmly comedic look at the lives and dreams of working-class American Jews, and subtle insights into the nature of assimilation. While Molly, husband Jake, and Uncle David represent Old World Jewish stereotypes, children Rosalie and Sammy are as American as apple pie. Berg makes it clear that the only thing separating shtetl and middle-class new world values is style. Drawing on Gertrude Berg’s papers at Syracuse University’s Bird Library, and rare interviews with her family and colleagues, the author reveals her as shrewd, creative, and forthright. Unlike “Molly,” Berg was a cultivated woman and a Columbia graduate. A pioneer in the concept of product tie-in, she parlayed the show’s popularity into a movie, short stories, and even a cookbook. In 1951 she stood up to the blacklist by refusing to fire longtime co-star Philip Loeb who was under fire by the House un-American Committee. The book also chronicles Berg’s accomplishments in theater, film, and literature.
Author: Jennie Grossinger
Publisher: Bantam
ISBN: 0345541006
Category : Cooking
Languages : en
Pages : 241
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Book Description
A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.
Author: Sara Kasdan
Publisher:
ISBN: 9781570900761
Category : Jewish cooking
Languages : en
Pages : 0
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Book Description
The classic, best-beloved, best-known Jewish cookbook in a newly reset and released trade paper edition.
Author: Marcia A. Friedman
Publisher: Sourcebooks, Inc.
ISBN: 164611728X
Category : Cooking
Languages : en
Pages : 323
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Book Description
100 Easy, must-have Jewish recipes for any occasion Jewish food is steeped in diverse cultural traditions, featuring a wide array of ingredients, flavors, and textures from all over the world. Capture the essence of this one-of-a-kind cuisine with The Essential Jewish Cookbook, filled with easy recipes for classic Jewish dishes made simple and modern. From Challah French Toast and Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the breadth and depth of Jewish cuisine from different regions. You'll find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients for making dishes kosher. The Essential Jewish Cookbook includes: A culinary history—Learn more about where these recipes come from with a historical journey through Jewish cuisine, from the Middle East, to Europe, North Africa, the Americas, and beyond. Holiday menus—Discover simple holiday menus that offer a starting place for planning memorable meals and forming your own delicious traditions. Dietary labels—Explore vegetarian, kosher, and gluten-free recipes with labels that make it easy to find dishes that will work for everyone. From weeknight dinners to holiday feasts, create delectable meals the whole family will love with this traditional Jewish cookbook.
Author: Mayim Bialik
Publisher: Da Capo Lifelong Books
ISBN: 0738217042
Category : Cooking
Languages : en
Pages : 258
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Book Description
Explains the advantages of a plant-based diet for families with children and offers a collection of family-friendly vegan recipes for breakfast foods, soups, salads, sandwiches, snacks, main and side dishes, breads, and desserts.
Author: Gertrude Berg
Publisher:
ISBN:
Category : Actresses
Languages : en
Pages : 88
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Book Description
Author: Jennifer Keishin Armstrong
Publisher: HarperCollins
ISBN: 0062973339
Category : Biography & Autobiography
Languages : en
Pages : 361
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Book Description
New and Noteworthy —New York Times Book Review Must-Read Book of March —Entertainment Weekly Best Books of March —HelloGiggles “Leaps at the throat of television history and takes down the patriarchy with its fervent, inspired prose. When Women Invented Television offers proof that what we watch is a reflection of who we are as a people.” —Nathalia Holt, New York Times–bestselling author of Rise of the Rocket Girls New York Times–bestselling author of Seinfeldia Jennifer Keishin Armstrong tells the little-known story of four trailblazing women in the early days of television who laid the foundation of the industry we know today. It was the Golden Age of Radio and powerful men were making millions in advertising dollars reaching thousands of listeners every day. When television arrived, few radio moguls were interested in the upstart industry and its tiny production budgets, and expensive television sets were out of reach for most families. But four women—each an independent visionary—saw an opportunity and carved their own paths, and in so doing invented the way we watch tv today. Irna Phillips turned real-life tragedy into daytime serials featuring female dominated casts. Gertrude Berg turned her radio show into a Jewish family comedy that spawned a play, a musical, an advice column, a line of house dresses, and other products. Hazel Scott, already a renowned musician, was the first African American to host a national evening variety program. Betty White became a daytime talk show fan favorite and one of the first women to produce, write, and star in her own show. Together, their stories chronicle a forgotten chapter in the history of television and popular culture. But as the medium became more popular—and lucrative—in the wake of World War II, the House Un-American Activities Committee arose to threaten entertainers, blacklisting many as communist sympathizers. As politics, sexism, racism, anti-Semitism, and money collided, the women who invented television found themselves fighting from the margins, as men took control. But these women were true survivors who never gave up—and thus their legacies remain with us in our television-dominated era. It's time we reclaimed their forgotten histories and the work they did to pioneer the medium that now rules our lives. This amazing and heartbreaking history, illustrated with photos, tells it all for the first time.
Author: Raymond Sokolov
Publisher: Vintage
ISBN: 0307962474
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.
