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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, by Emily Paster
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Review
"Emily Paster’s The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah." - Joan Nathan, author of Jewish Cooking in America and King Solomon's Table"To survive for thousands of years, often on the move and often living in inhospitable places, the Jews had their religion, their rituals, and their foods - and all three required adaptation and preservation. Thank you, Emily Paster, for reminding us that to preserve a food is to preserve a tradition, a culture, and a people. Your book has been a joy to read and your recipes will be a joy to follow." - - Mark Russ Federman, Russ and Daughters, New York"This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking." - Karen Solomon, author of Jam It, Pickle it, Cure It"Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today." - Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand"Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to ‘eat Jewish.'" - Leah Koenig, author of Modern Jewish Cooking"The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone’s collection of books on preserving." - Marisa McClellan, author of Food in Jars"The Joys of Jewish Preserving is the most exciting resource in my pantry! Because pickles and jams were such an important part of my early food memories, I cannot wait to update them in my professional kitchen and my home cupboard with the help of Emily Paster’s incredible book." - Michael Solomonov, co-owner and chef, Zahav (Philadelphia), and author of Zahav: A World of Israeli
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About the Author
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 (Storey 2016). A resident of River Forest, Illinois, in suburban Chicago, she speaks often in the Chicago area on farm-to-table and garden-to-table provisioning and cooking and she has appeared numerous times on food and cooking segments for the major TV network affiliates in Chicago.
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Product details
Hardcover: 160 pages
Publisher: Harvard Common Press (July 15, 2017)
Language: English
ISBN-10: 1558328750
ISBN-13: 978-1558328754
Product Dimensions:
8.2 x 0.6 x 9.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#475,140 in Books (See Top 100 in Books)
You don't have to be Jewish to enjoy Emily Paster's "The Joys of Jewish Preserving." Once again, the author offers lots of wonderful recipes in such an accessible book that I, for one, almost forgot how thorough and well researched it is. There is *so* much here, and it's *so* easy to navigate. Jewish or not, I think readers will appreciate the fascinating historical and cultural nuggets that we may well have missed before. This is an ideal entry for any synagogue's Hanukkah Book Fair!
This is a wonderfully useful, entertaining, and informative cookbook. To me, it is more than a cookbook. The author is clearly knowledgeable and has done extensive research, and more than that, the recipes and writings come straight from her heart. All through the book, I can feel the loving influence of those who have cooked and taught the author how to cook. Joy is not only in the title, but throughout the book. Although it is clearly about preserving foods in the Jewish tradition, both Ashenazy and Sephardic, there is plenty here for non-Jewish cooks as well. The recipes are interesting, very complete. and easy to follow. Bst of all, the author includes a final chapter that shares recipes for showcasing the pickles, jams, and other preserved foods.
Emily Paster's book, The Joys of Jewish Preserving is a true delight. She teaches us the tricks and hints behind the traditions of her family, making everything approachable and taking away our fears. If you have wanted to try preserving foods and making jams, this is the book for you! Gorgeous photos by Leigh Olson enhance and entice us, making the recipes even more appealing. This is a beautiful book and one that will have well-worn pages in no time as you make recipe after recipe for your family and friends.
https://www.amazon.com/dp/1558328750/ref=cm_cr_ryp_prd_ttl_sol_0Learning more about 25% of my heritage combined with some wonderful recipes was both interesting and educational. I love that the author also explained the geographic food availability differences of regional traditions. I first heard her interview on NPR and after getting one copy for my family, I also got a second copy to send to newly found cousins. (luckily they love researching genealogy).
The Joys of Jewish Preserving is a book for everyone who likes to cook from scratch at home. It offers contemporary recipes for classic Jewish flavors. Canners will love the diversity of ideas for both sweet and savory preserved foods. The final chapter, "Use Your Preseves," ties it all together. The research behind each recipe and the stunning photography elevate the reader's experience.
Emily has delicious recipes and wonderful stories. Great for first-time preservers and those of us who have been doing it for a while. The links to Judaism make it a treasure and a lovely gift for newlyweds.
Terrific book--a great read and tons of terrific recipes that intrigued an expert like my husband and still feel accessible to a novice like me. I also appreciated the inclusion of Sephardic traditional foods. We're excited to try many of these this holiday season!
This is a great book for a preserver who is looking for something extra with a historical link. Good reading and some good ideas.
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