Title
The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit Butters, And Morefor Holidays A
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
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: How many pages does the book contain? A: This book contains one hundred sixty pages. It offers a comprehensive guide to Jewish preserving techniques and recipes.
- Q: What is the binding type of the book? A: The book is a hardcover edition. This ensures durability and makes it suitable for frequent use in the kitchen.
- Q: What are the dimensions of the book? A: The book measures seven point five two inches in length, zero point six three inches in width, and eight point five inches in height. These dimensions make it easy to store on a bookshelf.
- Q: Who is the author of the book? A: The author of this book is Emily Paster. She specializes in Jewish cuisine and preserving techniques, providing unique insights in her writing.
- Q: What is the genre of this book? A: This book falls under the category of Canning & Preserving. It focuses on traditional Jewish recipes and preserving methods.
- Q: How do I use the recipes in this book? A: You can use the recipes by following detailed instructions for canning and preserving. Each recipe includes specific ingredient lists and step-by-step guidance.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. The recipes are presented clearly, making it easy for novice cooks to follow along.
- Q: Can I find recipes for fruit jams in this book? A: Yes, the book includes approximately thirty-five recipes for fruit jams and preserves. These range from classic jams to unique combinations.
- Q: Are there recipes for savory preserves in the book? A: Yes, there are about thirty recipes for savory preserves. These include pickles and other savory dishes that complement various meals.
- Q: What is the best way to store the finished preserves? A: Store the finished preserves in a cool, dark place. Once opened, keep them in the refrigerator for optimal freshness.
- Q: How long can I keep the preserves after opening? A: After opening, preserves should be consumed within two to three weeks. This ensures the best flavor and quality.
- Q: Are the recipes in this book suitable for special dietary needs? A: The book includes a variety of recipes, but they may not cater specifically to all dietary restrictions. It's best to review each recipe individually.
- Q: What if my preserves do not set properly? A: If your preserves do not set, you can reprocess them by adding more pectin. Follow the instructions provided in the book for solutions.
- Q: Is there a return policy if I am not satisfied? A: Yes, there is a return policy. If you're not satisfied with the book, you can return it within the specified return period for a refund.
- Q: Does the book include color photos? A: Yes, the book features numerous color photos. These images enhance the reading experience and give visual guidance on the recipes.