Ebook Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited, by Arthur Schwartz
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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited, by Arthur Schwartz
Ebook Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited, by Arthur Schwartz
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Product details
Hardcover: 288 pages
Publisher: Ten Speed Press (April 1, 2008)
Language: English
ISBN-10: 9781580088985
ISBN-13: 978-1580088985
ASIN: 1580088988
Product Dimensions:
8.3 x 0.9 x 10.4 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
74 customer reviews
Amazon Best Sellers Rank:
#315,649 in Books (See Top 100 in Books)
The fact that the author is the foodmaven.com comes across clearly, since he adds so much rich information on Jewish food history with each recipe. It is a pleasure to read. And then there are the photos. As he writes in the intro, food is a connection to the Jewish past and our faith. Sure, more Jews eat pizza than chopped liver, more eat sushi and salad nicoise than chopped herring and gefilte fish, but those classic foods are in our Jungian collective unconscious. And now for the recipes.Appetizers (Forshpeiz) include recipes for arbes, chopped eggs and onions, chopped herring salad, schmaltz, black radish (ritach, as in ritach mit tzibeleh), vegetarian chopped liver (2 recipes), romanian eggplant salad, 2nd Avenue Deli's health salad/slaw, pitcha, chrain, and gefilte fish (mit carrots).Some SOUPS are Chicken w/ knaidlach, kreplach, mushroom barley (did u know that mushrooms were free and plentiful in the woods of Lithuania), borscht (3 kinds), and Schav. Some SIDES include three, count 'em, 3 kugels, latkes, shlishkas, kishkas, dermas, tzimmes, and cabbage and noodles (u know.. that mouse in rataouille should have made cabbage and noodles for the critic) (hint... salt the cabbage first)Some MEATS are cholent, flanken, brisket, stuffed cabbage, potted meatballs, (a history of romanian steakhouses; an essay on why Jews like chinese), karnatzlach (little sausage), salami and eggs, chow mein, and pepper steak. Not to mix meat and milk in the same paragraph, but some DAIRY recipes included are: Ratner's brown gravy, blintzes, lox fliegles, pickled lox; lox,eggs & onions; and whitefish salad.There is a whole chapter for passover dishes, including an apple cake and matzo buttercrunch and ingberlach (matzo farfal ginger candy).Speaking of Passover, some BREAD recipes include one for tzibeleh kuchen. Did you know that Jewish corn bread is actually a sourdough ryte? DESSERT recipes include rugelach (kipfel), babka, and hamantaschen.
I made the potato kugel recipe with terrible results. I followed the recipe very carefully. Used russet potatoes. Used a dozen eggs like recipe states. The kugel was horrible. It didn't taste like potatoes. I also made the shlishkas recipe. Now this came out better, but I had to throw out the first batch. After you make the potato dough, you have to boil the pieces. The recipe stated let them float to top and cook two minutes more. I waited two minutes and the shlishkas began to fall apart and were all gummy when taken out. So, I reduced cooking time to one minute with much better results, albeit the seasoning was a little bland, but texture was good. Mixed feelings about this book, although beautiful pictures and stories throughout.
The recipes are great, and having grown up in that atmosphere (albeit on the other side of the river, in NJ) this is much more than a cookbook to me, especially loved memories of the Catskills, where my mom and I summered every year until I went off to college, the recipes are spot on, nothing missing, I have quite a few Jewish cookbooks, but this is number one for me, I highly recommend it!
What a gem of a book. Have tried so many recipes here and Arthur's instructions never fail me. So goooood! I've sent copies as gifts to loads of people. My favorite recipe book of all time!
I love the book but wish there was lessYidish words for me to look up. Am looking forward to trying many of the recipes. I grew up with a Jewish girlfriend and loved the cooking.
This book is excellent. Wonderful stories and recipes. My mother and grandmothers made most of these recipes their entire lives. Just tried the chicken soup and fricassee. Wonderful. I intend to work my way from beginning to the end trying these recipes.Love it!
We are pretty new to Jewish cooking, so it was nice to get some good background information, even if it was almost all New York based. So far we haven't made anything from there 100% by this book's recipe, but we have taken some ideas from it to modify a few things we already make. I look forward to trying some more things out from here!
I pretty much love everything Arthur Schwartz has written, but this book is especially near and dear to my heart. It's well researched, has lots of great anecdotes, and the recipes work.
I have never made my own chicken soup before. The last time I had "real" chicken soup was when my mother made it. I was attracted to this book, and after skimming through it became inspired to try making my own chicken soup. I've also bought Kemach matzo meal mix and my shikse wife makes great matzo balls with it. Chicken backs, thighs and wings ... parsley root, parsnip, leek and dill. I'm so ready. This book prepared me to be brave enough to venture in to the world of chicken soup.
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