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2008 IACP
Award Winner!
Arthur 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.
Try a Recipe:
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. Light-filled food
and location photographs of
delis, butcher shops, and
specialty grocery stores
paint a vibrant picture of
America's touchstone Jewish
food culture.
Arthur Schwartz is a
Brooklyn-based food critic,
writer, and media
personality. New York Times
Magazine has called him "a
walking Google of food and
restaurant knowledge." His
five previously published
cookbooks include the IACP
award-winning and James
Beard award-nominated Arthur
Schwartz's New York City
Food.
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