Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
By (author) Arthur Schwartz
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Arthur Schwartz's Jewish Home Cooking by Arthur Schwartz
Book DescriptionArthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. "Jewish Home Cooking" presents authentic yet contemporary versions of traditional Ashkenazi foods - rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Luminous food and location photographs in delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture.
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Book DetailsISBN: 9781580088985
(262mm x 204mm x 25mm)
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 1-Apr-2008
Country of Publication: United States
Books By Author Arthur Schwartz
Soup Suppers, Paperback (February 1994)» View all books by Arthur Schwartz
Provides more than 100 soup recipes, ranging from traditional favourites like minestrone and clam chowder to surprises like porcini and barley soup and Thai shrimp soup. Soups are arranged by main ingredient, with sections on vegetable soups, bean and grain soups, meat soups and cold soups.
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Author Biography - Arthur Schwartz
Arthur Schwartz is a Brooklyn-based food critic, writer, media personality, and host of the nationally syndicated US radio show "Food Talk." New York Times Magazine has called him "a walking Google of food and restaurant knowledge." His five previously published cookbooks include the IA CP award-winning and James Beard award- nominated Arthur Schwartz's New York City Food.
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