Title
The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit Butters, And Morefor Holidays A
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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 Esther's ApricotPoppyseed 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 LactoFermented 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 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What types of recipes are included in The Joys of Jewish Preserving? A: The Joys of Jewish Preserving features approximately 75 recipes, including around 35 for fruit jams and preserves, such as apricot-poppyseed jam and quince paste, as well as 30 recipes for pickles and savory preserves like pickled carrots and kosher dills.
- Q: Is the book suitable for beginners in canning and preserving? A: Yes, The Joys of Jewish Preserving is suitable for beginners as it provides detailed recipes and background information on Jewish food traditions, making it accessible for those new to canning and preserving.
- Q: What is the binding type of this book? A: The Joys of Jewish Preserving is available in a hardcover binding, which offers durability and a premium feel.
- Q: How many pages does The Joys of Jewish Preserving contain? A: The book contains 160 pages, providing ample content and recipes for readers.
- Q: Who is the author of The Joys of Jewish Preserving? A: The author of The Joys of Jewish Preserving is Emily Paster, who shares her expertise in Jewish cooking and preserving.
- Q: When was The Joys of Jewish Preserving published? A: The Joys of Jewish Preserving was published on July 15, 2017.
- Q: Are there any unique recipes in this book? A: Yes, many recipes in The Joys of Jewish Preserving are original creations by the author, some of which have never been published before.
- Q: Does the book include photographs? A: Yes, The Joys of Jewish Preserving includes colorful photographs by Seattle photographer Leigh Olson, enhancing the visual appeal of the recipes.
- Q: What category does The Joys of Jewish Preserving fall under? A: The Joys of Jewish Preserving is categorized under Canning & Preserving, making it a relevant resource for those interested in these culinary practices.
- Q: Can I use the preserves in holiday recipes? A: Yes, The Joys of Jewish Preserving includes recipes that utilize the preserves in holiday preparations, such as Sephardic date charoset and rugelach.