The joys of jewish preserving

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the joys of jewish preserving

The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day by Emily Paster

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 Esthers 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 authors 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.
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Published 04.08.2019

Joys of Jewish Preserving

The Joys of Jewish Preserving is the most exciting resource in my pantry!
Emily Paster

The Joys of Jewish Preserving

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I met Emily Paster on Twitter sometime in the summer of , Jewish cooking is loaded with delicious fares that are steeped in history and culture. 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.

Crunchy kosher dills. Hamantaschen filled with prune levkar. Date honey and pomegranate molasses. Foods like these demonstrate how preserving has played an important role in Jewish cuisine, both Ashkenazi and Sephardic, from Biblical times to today. Preserved foods are a traditional part of many Jewish holidays and celebrations, from eingemacht and date jam at Passover to applesauce for Hanukkah latkes.

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  1. Salvino M. says:

    Cranberry Applesauce

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