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$24.99
Reg
$30
Jewish Food
The World at Table by Matthew Goodman |
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Description:
For
centuries
Jewish
communities
around
the
world
forged
dynamic
cuisines
from
ancient
traditions
combined
with
the
bounties
--
and
limitations
--
of
their
adopted
homelands.
In
this
important
new
collection,
Matthew
Goodman
has
assembled
more
than
170
recipes
from
twenty-nine
countries,
handed
down
through
the
generations
and
now
preserved
in
this
historic
volume.
Try
a
Recipe:
The
heirloom
offerings
Goodman
gathered
range
from
such
iconic
specialties
as
bagels,
kugel,
and
chopped
liver
to
such
favorites,
mostly
unknown
in
the
United
States,
as
Turkish
borekas,
flaky
cheese-filled
turnovers;
chelou,
an
Iranian
rice
specialty;
and
shtritzlach,
a
sweet
blueberry
pastry
unique
to
Toronto.
Together
the
recipes
celebrate
the
ingenuity
of
Jewish
cooks
around
the
world,
in
Mexican
Baked
Blintzes
with
Vegetables
and
Roasted
Poblano
Peppers,
Syrian
Bulgur
Salad
with
Pomegranate
Molasses,
Moroccan
Roast
Chicken
with
Dried
Fruit
and
Nuts,
Iraqi
Sweet-and-Sour
Lamb
with
Eggplant
and
Peppers,
Italian
Baked
Ricotta
Pudding,
and
many
other
unexpected
delights.
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These
dishes have been shaped by
the histories of the communities
from which they come. This
book also features dozens
of lively, engaging essays
that present the history of
Jewish food in all its richness
and variety. The essays focus
on ingredients, prepared dishes,
and cultures.
Food is a repository of a
community's history, and here,
in its broad strokes, is the
history of the Jews. The recipes
and essays in this book provide
a fascinating new perspective
on Jewish food. More than
a cookbook, Matthew Goodman's
Jewish Food: The World at
Table is a book to learn from,
to cook with, and to pass
on through the ages.
The pleasures of the Jewish
table come alive in this comprehensive
collection of traditional
and contemporary recipes from
around the world interleaved
with eloquent essays on ingredients,
people, and cultures. Jewish
communities throughout the
world have forged dynamic
cultures from ancient traditions
and the bounties and limitations
of their adopted homelands.
Although many of these communities
have disappeared, their legacy
lives on in the memories,
homes and, especially, the
kitchens of Jews throughout
the Diaspora. In this important
new collection, writer and
food columnist Matthew Goodman
has assembled 173 recipes
from Jewish communities throughout
the world, handed down through
the generations and now preserved
in this historic volume. The
recipes range from such icons
as bagels, kugel, and chopped
liver, to delights mostly
unknown in America, such as
chelou, an Iranian rice specialty;
Turkish borekas, flaky cheese-filled
turnovers; and shritzlach,
a sweet blueberry pastry unique
to Toronto.
Bringing these recipes alive
are essays scattered throughout
on the cultural and culinary
histories of these international
communities, and the ingredients
and dishes that are their
specialties. Every reader
is guaranteed to learn something,
whether it’s the genesis of
the bagel or the incredible
rise and tragic fall of thriving
Jewish communities in Salonika
and Baghdad. |
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