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The First Jewish American Cookbook 1871
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Book Synopsis The First Jewish-American Cookbook by : Esther Levy
Download or read book The First Jewish-American Cookbook written by Esther Levy and published by Courier Dover Publications. This book was released on 2015-05-05 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: A remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear.
Book Synopsis Jewish Cookery Book, on Principles of Economy by : Esther Levy
Download or read book Jewish Cookery Book, on Principles of Economy written by Esther Levy and published by . This book was released on 1871 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish education. Authentic Jewish cuisine for todayis cook.
Book Synopsis The German-Jewish Cookbook by : Gabrielle Rossmer Gropman
Download or read book The German-Jewish Cookbook written by Gabrielle Rossmer Gropman and published by Brandeis University Press. This book was released on 2017-09-05 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Book Synopsis "Aunt Babette's" Cook Book by : Aunt Babette
Download or read book "Aunt Babette's" Cook Book written by Aunt Babette and published by . This book was released on 1889 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Jewish Cookery Book by : Esther Levy
Download or read book Jewish Cookery Book written by Esther Levy and published by Vintage Cookery Books. This book was released on 2006-10-01 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookery book properly explained and in accordance with the rules of the Jewish religion. Originally published in 1871, the Jewish Cookery Book was the first Jewish cookbook published in America. The book offers practical, down to earth advice for American-born Jews who did not have the benefit of a good Jewish education.
Book Synopsis From the Jewish Heartland by : Ellen F. Steinberg
Download or read book From the Jewish Heartland written by Ellen F. Steinberg and published by University of Illinois Press. This book was released on 2011-06-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Download or read book The Settlement Cook Book written by and published by . This book was released on 1910 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Jewish Cookery Book by : Esther Levy
Download or read book Jewish Cookery Book written by Esther Levy and published by Applewood Books. This book was released on 2007 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: This culinary historical volume provides housekeeping and household-management advice as well as daily menu suggestions. Originally published in 1871, it was written to help new immigrants adapt to life in the New World while maintaining their religious heritage; and it even includes a Jewish calendar as well as recipes for home doctoring. Levy's cookbook follows Jewish law regarding cooking for the Sabbath, Passover, and other Jewish holidays; and it provides great detail about how to organize the household, and what steps to follow in conducting Jewish activities. The medicinal recipe section provides recipes for various ailments as well as cautions for visiting the sick.
Author :Ellen FitzSimmons Steinberg Publisher :Wayne State University Press ISBN 13 :9780814333648 Total Pages :244 pages Book Rating :4.3/5 (336 download)
Book Synopsis Learning to Cook in 1898 by : Ellen FitzSimmons Steinberg
Download or read book Learning to Cook in 1898 written by Ellen FitzSimmons Steinberg and published by Wayne State University Press. This book was released on 2007 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learning to Cook in 1898 is more than just a cookbook or a collection of nostalgic recipes. While the volume does contain treasured family recipes, the book's primary focus is on the efforts Irma Rosenthal Frankenstein took to educate herself about cooking, nutrition, health, and household management as a young, American-born, middle class Chicago bride of Jewish heritage at the turn of the century. In this volume, author Ellen F. Steinberg analyzes primary material found in Irma's "First Cook Book" and memoirs. She focuses on approximately one year in Irma's life during which the bride-to-be collected recipes for a variety of entrees, vegetable dishes, soups, salads, tea sandwiches, baked goods, and desserts. Though many of these recipes have obvious German roots, some were clipped from local newspapers and women's magazines, demonstrating Irma's efforts to combine her family's culinary traditions with modern American foodways. Eleanor Hanson, a culinary professional, worked with Steinberg to adapt more than eighty of the recipes for modern cooks. Learning to Cook in 1898 offers insights into everyday life of the era, the sphere of women's experience, and the customs of German and German-American communities in the Midwest. The text and recipes together will give readers interested in culinary history an opportunity not only to step back into the past but also to sample the rich tastes of those times.
Book Synopsis The Joys of Jewish Preserving by : Emily Paster
Download or read book The Joys of Jewish Preserving written by Emily Paster and published by Quarto Publishing Group USA. This book was released on 2017-06-01 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Apricot-Poppyseed 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 Lacto-Fermented 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.
Book Synopsis Interpreting American Jewish History at Museums and Historic Sites by : Avi Y. Decter
Download or read book Interpreting American Jewish History at Museums and Historic Sites written by Avi Y. Decter and published by Rowman & Littlefield. This book was released on 2016-11-09 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interpreting American Jewish History at Museums and Historic Sites begins with a broad overview of American Jewish history in the context of a religious culture than extends back more than 3,000 years and which manifests itself in a variety of distinctive American forms. Five chapters examine key themes in American Jewish history: movement, home life, community, prejudice, and culture. Each thematic chapter is followed by a series of case studies that describe and analyze a variety of projects by historical organizations to interpret American Jewish life and culture for general public audiences. The last two chapters of the book are a history of Jewish collections and Jewish museums in North America and a look at “next practice,” intended to promote continuous innovation, new thinking, and programming that is responsive to ever-changing circumstances.
Book Synopsis Jewish Cooking in America by : Joan Nathan
Download or read book Jewish Cooking in America written by Joan Nathan and published by Knopf. This book was released on 1998-09-08 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Author :Hebrew Union College-Jewish Institute of Religion. Center for the Study of the American Jewish Experience Publisher :New York : Holmes & Meier ISBN 13 :9780841909342 Total Pages :332 pages Book Rating :4.9/5 (93 download)
Book Synopsis The American Jewish Experience by : Hebrew Union College-Jewish Institute of Religion. Center for the Study of the American Jewish Experience
Download or read book The American Jewish Experience written by Hebrew Union College-Jewish Institute of Religion. Center for the Study of the American Jewish Experience and published by New York : Holmes & Meier. This book was released on 1986 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis When They Come for Us, We'll Be Gone by : Gal Beckerman
Download or read book When They Come for Us, We'll Be Gone written by Gal Beckerman and published by HMH. This book was released on 2010-09-23 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: The “remarkable” story of the grass-roots movement that freed millions of Jews from the Soviet Union (The Plain Dealer). At the end of World War II, nearly three million Jews were trapped inside the USSR. They lived a paradox—unwanted by a repressive Stalinist state, yet forbidden to leave. When They Come for Us, We’ll Be Gone is the astonishing and inspiring story of their rescue. Journalist Gal Beckerman draws on newly released Soviet government documents as well as hundreds of oral interviews with refuseniks, activists, Zionist “hooligans,” and Congressional staffers. He shows not only how the movement led to a mass exodus in 1989, but also how it shaped the American Jewish community, giving it a renewed sense of spiritual purpose and teaching it to flex its political muscle. Beckerman also makes a convincing case that the effort put human rights at the center of American foreign policy for the very first time, helping to end the Cold War. This “wide-ranging and often moving” book introduces us to all the major players, from the flamboyant Meir Kahane, head of the paramilitary Jewish Defense League, to Soviet refusenik Natan Sharansky, who labored in a Siberian prison camp for over a decade, to Lynn Singer, the small, fiery Long Island housewife who went from organizing local rallies to strong-arming Soviet diplomats (The New Yorker). This “excellent” multigenerational saga, filled with suspense and packed with revelations, provides an essential missing piece of Cold War and Jewish history (The Washington Post).
Book Synopsis Encyclopedia of Jewish Food by : Gil Marks
Download or read book Encyclopedia of Jewish Food written by Gil Marks and published by HMH. This book was released on 2010-11-17 with total page 1939 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Book Synopsis Faiths across Time [4 volumes] by : J. Gordon Melton
Download or read book Faiths across Time [4 volumes] written by J. Gordon Melton and published by Bloomsbury Publishing USA. This book was released on 2014-01-15 with total page 2502 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monumental, four-volume reference overviews significant events and developments in religious history over the course of more than five millennia. Written for high school students, undergraduates, and general readers interested in the history of world religions, this massive reference chronicles developments in religious history from 3500 BCE through the 21st century. The set comprises four volumes, treating the ancient world from 3500 BCE through 499 CE, 500 through 1399, 1400 through 1849, and 1850 through 2009. Each volume includes hundreds of brief entries, arranged chronologically and then further organized by region and religion. The entries provide fundamental information on topics ranging from the neolithic Ggantija temples near Malta through the election of Mary Douglas Glasspool as bishop of the Episcopal Diocese of Los Angeles in 2009. Global in scope and encyclopedic in breadth, this chronology of world religions is an essential purchase for all libraries concerned with the development of human civilization.
Book Synopsis A Cultural History of the Senses in the Age of Empire by : Constance Classen
Download or read book A Cultural History of the Senses in the Age of Empire written by Constance Classen and published by Bloomsbury Publishing. This book was released on 2014-10-23 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 19th century was a time of new sensory experiences and modes of perception. The raucous mechanical intensity of the train and the factory vied for attention with the dazzling splendour of department stores and world fairs. Colonization and trade carried European sensations and sensibilities to the world and, in turn, flooded the West with exotic sights and savours. Urban stench became a matter of urgent public concern. Photography created a compelling alternate reality accessible only to the eye. At the turn of the 20th century, the telephone and the radio isolated and extended the sense of hearing and electrical networks spread their webs throughout cities. These novel experiences were reflected in contemporary art and literature, which strove for new ways to express modern sensibilities. A Cultural History of the Senses in the Age of Empire brings together a group of eminent historians to explore the aesthetic, cultural and political formation of the senses during a period of momentous change. A Cultural History of the Senses in the Age of Empire presents essays on the following topics: the social life of the senses; urban sensations; the senses in the marketplace; the senses in religion; the senses in philosophy and science; medicine and the senses; the senses in literature; art and the senses; and sensory media.
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