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010 a| 2019462802;

015 a| GBB7D94892| bnb;

016 7 a| 0184624682| Uk;

020 a| 9781558328754q| (hardcover);

020 a| 1558328750q| (hardcover);

035 a| (WaSeSS)ssj0003343500;

042 a| anuca| lccopycat;

049 a| EREEa| NEHH;

050 00 a| TX724b| .P379 2017;

082 00 a| 641.5/6762| 23/eng/20250130;

100 1 a| Paster, Emily.?| UNAUTHORIZED;

245 14 a| The joys of Jewish preservingh| [electronic resource] :b| modern recipes with traditional roots, for jams, pickles, fruit butters, and more -- for holidays and every day /c| Emily Paster.;

260 a| Beverly, MA :b| The Harvard Common Press,c| 2017.;

300 a| 160 pages :b| color illustrations ;c| 24 cm;

500 a| "Photography : Leigh Olson"--title page verso.;

504 a| Includes bibliographical references (pages 152-153) and index.;

505 0 a| Preface -- A Jewish Preserving Revival -- Introduction : What is Jewish Preserving? The development of Jewish cuisine ; The laws of kosher ; Food preservation in Jewish cuisine ; Preserving throughout the year : The Jewish holidays. Rosh Hashanah ; Succot ; Hanukkah ; Tu B'Shevat ; Purim ; Passover ; Shavuot -- Don't be a Shiterein cook : Safe water-bath canning procedures -- Chapter 1. Jams, Syrups, Butters, and Other Fruit Preserves. Polish strawberry rhubarb jam ; Red currant and kiddush wine jelly ; Raspberry red currant jam ; Finding red currants ; Rose petal syrup ; Shtetl raspberry syrup ; Raspberry syrup : A tonic for the sick ; Black currant syrup ; Jews and seltzer ; Black currant jam ; Queen Esther's apricot-poppy seed jam ; Michlach manot ; Apricot walnut eingemacht ; Apricots in heavy syrup (Apricot spoon sweet) ; Apricot-orange blossom jam ; Gooseberry jam ; Sour cherry and almond conserve ; Russian-style sour cherry preserves ; Alsatian brandied sour cherries ; Mulberry jam ; Faux mulberry jam (Blueberry and blackberry jam) ; Sweet and sour peach ketchup ; Peaches in honey syrup ; Slow cooker peach lekvar (Peach butter) ; Summer to fall peach-fig jam ; Plum lekvar (Plum butter) ; Fruitful fig jam ; Greengage plum jam ; Abraham's greengage chutney ; Cranberry applesauce ; Charoset conserve ; Apple butter ; Apple mint jelly ; Apple, honey, and rose water jam ; Dulce de manzana (Apple paste) ; Membrillo (Quince paste for Rosh Hashanah) ; Rosy quince jelly ; Finding quince ; Golden pumpkin butter for Rosh Hashanah ; Sugar pears in vanilla syrup ; Galician pear butter ; Pomegranate jelly ; Spiced prune jam ; Using dried fruits ; Halek (Date jam) ; How to make Sephardic date charoset ; Dried fig, apple, and raisin jam ; Lemon curd for Passover ; Candied citrus peel ; Lemon walnut eingemacht ; What's an etrog ; Jaffa orange jam ; Oranges in syrup ; Beet eingemacht ; Beets -- Chapter 2. Pickles and Other Preserved Vegetables. How to serve the pickles in this book ; Traditional (Lacto-fermented) kosher dills ; Fermentation ; Deli-style kosher dills ; Pickles and school lunch ; German pickled red onion ; Quick-pickled black radish ; Pickled damson plums ; Al Paster's green tomato pickles ; Polish-style pickled beets ; Sweet and sour pickled red cabbage ; Small-batch sauerkraut ; All you need is salt ; Annie Zémor's matbucha ; My first matbucha ; Rabbi Max's pickled eggs ; Bene Israel quick-pickled eggplant ; Canning eggplant ; Middle Eastern marinated sweet peppers ; Tunisian harissa ; Syrian pickled cauliflower ; Pink pickled Hakurei turnips ; Roman-style pickled baby artichokes ; Crunchy pickled okra ; Pickled carrots two ways ; Carrots in Jewish cooking ; North African preserved lemons -- Chapter 3. Use Your Preserves : Recipes to Showcase Your Homemade Jam and Pickles. Sweet potato latkes for Hanukkah ; Matzo brei roll-ups ; Shakshuka ; Great-Grandma Bessie's cheese blintzes ; Bessie Paster ; Challah ; Chocolate babka with jam ; American-style cream cheese rugelach ; Why is there cream cheese in rugelach dough? ; Hamantaschen ; Israeli jelly doughnuts (Sufganiyot) ; Basbousa (Egyptian semolina cake) -- Acknowledgments -- Selected bibliography -- About the Author -- Index.;

506 a| Available only to authorized users.;

520 a| "This book is the perfect marriage of my two culinary loves : Jewish cuisine and home food preservation. I researched the history of preserved foods in Jewish cooking and drew inspiration from both Sephardic and Ashkenazi home food preservation traditions. My aim for the recipes was not to simply reproduce historical or traditional recipes. Rather, each recipe is an original creation employing contemporary techniques and ingredients, but still rooted in centuries-old Jewish tradition. I was inspired by the fruits mentioned in the Bible and the Talmud, life in the shtetls of Poland and Russia, and the abundance of the Sephardic Mediterranean and Middle East. Some of the recipes incorporate ingredients or flavors that are typical of Jewish food ; others are inspired by a particular holiday. Still others reflect my family's traditions, as well as the transformative experience I had living with the Zémor family. I was also inspired by the great cooks and eaters in my life, from my Great-Grandma Bessie and her famous cheese blintzes to my Grandpa Al's love of pickled green tomatoes to Annie Zémor's unforgettable matbucha."--taken from Preface, page 11.;

520 a| 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 terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.;

538 a| Mode of access: World Wide Web;

545 0 a| Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the widely admired blog West of the Loop, primarily about food but with forays into parenting and family life. She is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap.;

650 0 a| Jewish cooking.=| ^A71472;

650 0 a| Canning and preserving.=| ^A59637;

650 0 a| Jewish way of life.=| ^A62666;

650 6 a| Cuisine juive.;

650 6 a| Conservation et mise en conserves.;

650 6 a| Vie religieusex| Judaïsme.;

650 7 a| Cookery / food & drink etc.2| bicssc;

650 7 a| COOKING / Methods / Canning & Preserving.2| bisacsh;

650 7 a| COOKING / Regional & Ethnic / Jewish & Kosher.2| bisacsh;

650 7 a| Jewish way of life2| fast;

650 7 a| Canning and preserving2| fast;

650 7 a| Jewish cooking2| fast;

650 7 a| Jewish cooking2| nli;

650 7 a| Canning and preserving2| nli;

650 7 a| Pickles2| nli;

650 7 a| Jam2| nli;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Olson, Leigh.?| UNAUTHORIZED;

758 i| has work:a| The joys of Jewish preserving (Text)1| https://id.oclc.org/worldcat/entity/E39PCFKCrwmtjcvCxXbmVxrXMK4| https://id.oclc.org/worldcat/ontology/hasWork;

856 40 z| Full text available from Ebook Central - Public Library Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=4884027;

947 a| (OCoLC)ocn987001637;

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The joys of Jewish preserving modern recipes with traditional roots, for jams, pickles, fruit butters, and more -- for holidays and every day / Emily Paster.

Author/creator	Paster, Emily
Other author	Olson, Leigh.
Format	Electronic
Publication Info	Beverly, MA : The Harvard Common Press, 2017.
Description	160 pages : color illustrations ; 24 cm
Supplemental Content	Full text available from Ebook Central - Public Library Complete
Subjects	Jewish cooking. Canning and preserving. Jewish way of life. Cuisine juive. Conservation et mise en conserves. Vie religieuse--Judaïsme.

Contents	Preface -- A Jewish Preserving Revival -- Introduction : What is Jewish Preserving? The development of Jewish cuisine ; The laws of kosher ; Food preservation in Jewish cuisine ; Preserving throughout the year : The Jewish holidays. Rosh Hashanah ; Succot ; Hanukkah ; Tu B'Shevat ; Purim ; Passover ; Shavuot -- Don't be a Shiterein cook : Safe water-bath canning procedures -- Chapter 1. Jams, Syrups, Butters, and Other Fruit Preserves. Polish strawberry rhubarb jam ; Red currant and kiddush wine jelly ; Raspberry red currant jam ; Finding red currants ; Rose petal syrup ; Shtetl raspberry syrup ; Raspberry syrup : A tonic for the sick ; Black currant syrup ; Jews and seltzer ; Black currant jam ; Queen Esther's apricot-poppy seed jam ; Michlach manot ; Apricot walnut eingemacht ; Apricots in heavy syrup (Apricot spoon sweet) ; Apricot-orange blossom jam ; Gooseberry jam ; Sour cherry and almond conserve ; Russian-style sour cherry preserves ; Alsatian brandied sour cherries ; Mulberry jam ; Faux mulberry jam (Blueberry and blackberry jam) ; Sweet and sour peach ketchup ; Peaches in honey syrup ; Slow cooker peach lekvar (Peach butter) ; Summer to fall peach-fig jam ; Plum lekvar (Plum butter) ; Fruitful fig jam ; Greengage plum jam ; Abraham's greengage chutney ; Cranberry applesauce ; Charoset conserve ; Apple butter ; Apple mint jelly ; Apple, honey, and rose water jam ; Dulce de manzana (Apple paste) ; Membrillo (Quince paste for Rosh Hashanah) ; Rosy quince jelly ; Finding quince ; Golden pumpkin butter for Rosh Hashanah ; Sugar pears in vanilla syrup ; Galician pear butter ; Pomegranate jelly ; Spiced prune jam ; Using dried fruits ; Halek (Date jam) ; How to make Sephardic date charoset ; Dried fig, apple, and raisin jam ; Lemon curd for Passover ; Candied citrus peel ; Lemon walnut eingemacht ; What's an etrog ; Jaffa orange jam ; Oranges in syrup ; Beet eingemacht ; Beets -- Chapter 2. Pickles and Other Preserved Vegetables. How to serve the pickles in this book ; Traditional (Lacto-fermented) kosher dills ; Fermentation ; Deli-style kosher dills ; Pickles and school lunch ; German pickled red onion ; Quick-pickled black radish ; Pickled damson plums ; Al Paster's green tomato pickles ; Polish-style pickled beets ; Sweet and sour pickled red cabbage ; Small-batch sauerkraut ; All you need is salt ; Annie Zémor's matbucha ; My first matbucha ; Rabbi Max's pickled eggs ; Bene Israel quick-pickled eggplant ; Canning eggplant ; Middle Eastern marinated sweet peppers ; Tunisian harissa ; Syrian pickled cauliflower ; Pink pickled Hakurei turnips ; Roman-style pickled baby artichokes ; Crunchy pickled okra ; Pickled carrots two ways ; Carrots in Jewish cooking ; North African preserved lemons -- Chapter 3. Use Your Preserves : Recipes to Showcase Your Homemade Jam and Pickles. Sweet potato latkes for Hanukkah ; Matzo brei roll-ups ; Shakshuka ; Great-Grandma Bessie's cheese blintzes ; Bessie Paster ; Challah ; Chocolate babka with jam ; American-style cream cheese rugelach ; Why is there cream cheese in rugelach dough? ; Hamantaschen ; Israeli jelly doughnuts (Sufganiyot) ; Basbousa (Egyptian semolina cake) -- Acknowledgments -- Selected bibliography -- About the Author -- Index.
Abstract	"This book is the perfect marriage of my two culinary loves : Jewish cuisine and home food preservation. I researched the history of preserved foods in Jewish cooking and drew inspiration from both Sephardic and Ashkenazi home food preservation traditions. My aim for the recipes was not to simply reproduce historical or traditional recipes. Rather, each recipe is an original creation employing contemporary techniques and ingredients, but still rooted in centuries-old Jewish tradition. I was inspired by the fruits mentioned in the Bible and the Talmud, life in the shtetls of Poland and Russia, and the abundance of the Sephardic Mediterranean and Middle East. Some of the recipes incorporate ingredients or flavors that are typical of Jewish food ; others are inspired by a particular holiday. Still others reflect my family's traditions, as well as the transformative experience I had living with the Zémor family. I was also inspired by the great cooks and eaters in my life, from my Great-Grandma Bessie and her famous cheese blintzes to my Grandpa Al's love of pickled green tomatoes to Annie Zémor's unforgettable matbucha."--taken from Preface, page 11.
Abstract	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 terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
General note	"Photography : Leigh Olson"--title page verso.
Bibliography note	Includes bibliographical references (pages 152-153) and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Biographical note	Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the widely admired blog West of the Loop, primarily about food but with forays into parenting and family life. She is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap.
Genre/form	Electronic books.
LCCN	2019462802
ISBN	9781558328754 (hardcover)
ISBN	1558328750 (hardcover)

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The joys of Jewish preserving modern recipes with traditional roots, for jams, pickles, fruit butters, and more -- for holidays and every day / Emily Paster.

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