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The Lost Art Of Jewish Cooking
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Book Synopsis The Lost Art of Jewish Cooking by : Lois Zerman
Download or read book The Lost Art of Jewish Cooking written by Lois Zerman and published by . This book was released on 2016-05-05 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: FROM GENERATION TO GENERATIONL'dor va'dorA major component of Judaism is passing traditions down to keep them alive. "The Lost Art of Jewish Cooking" is a Jewish legacy book of delicious, symbolic, traditional recipes. When Jews came to America from all over the world, each brought their own rendition of recipes and traditions from their native country. Some of these recipes may be just like your grandmother made, others may not. To make this book your family's journey, a blank note page is placed next to each recipe so you can make notes and changes. Now it becomes part of your family's tradition. At the end of the book there are additional blank pages to put comments on, post family pictures, and all the things that bring back wonderful memories and laughter. When this book is given to someone you love, it becomes a "Valued Treasure".
Book Synopsis Lost Lives, Lost Art by : Melissa Muller
Download or read book Lost Lives, Lost Art written by Melissa Muller and published by Vendome Press. This book was released on 2010-11-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The legendary names include Rothschild, Mendelssohn, Bloch-Bauer--distinguished bankers, industrialists, diplomats, and art collectors. Their diverse taste ranged from manuscripts and musical instruments to paintings by Old Masters and the avant-garde. But their stigma as Jews in Nazi Germany and occupied Europe doomed them to exile or death in Hitler's concentration camps. Here, after years of meticulous research, Melissa Müller (Anne Frank: The Biography) and Monika Tatzkow (Nazi Looted Art) present the tragic, compelling stories of 15 Jewish collectors, the dispersal of their extraordinary collections through forced sale and/or confiscation, and the ongoing efforts of their heirs to recover their inheritance. For every victory in the effort to return these works to their rightful heirs, there are daunting defeats and long court battles. This real-life legal thriller follows works by Rembrandt, Klimt, Pissarro, Kandinsky, and others. Praise for Lost Lives, Lost Art: "A heartbreaking and enthralling story of the brutal and mindless Nazi destruction of a singularly cultivated caste of rich German and Austrian Jews and the pillage of their great art collections: a world that was lost and could never be recreated." ~ Louis Begley "Each chapter focuses on a single collector. . . the adulatory profiles [are] matched with an attractive layout and an abundance of well-selected images." ~ Wall Street Journal "The book is meticulously researched, brilliantly and dispassionately written, and is in all likelihood a game changer in the world of art, art provenance, and art restitution that will resound for years to come."~ ForeWord Reviews "Richly illustrated with excellent art reproductions and family photographs, this is a solid addition to works on Nazi art plundering and the world of art restitution, ownership, and property rights. This will be of great interest to readers wanting to know more about upper-class Austrian and German Jews. Recommended." ~ Library Journal
Book Synopsis The Art of Jewish Cooking by : Jennie Grossinger
Download or read book The Art of Jewish Cooking written by Jennie Grossinger and published by Bantam. This book was released on 2012-07-02 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.
Book Synopsis The Lost Art of Baking with Yeast by : Baba Schwartz
Download or read book The Lost Art of Baking with Yeast written by Baba Schwartz and published by Black Inc.. This book was released on 2003 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking with yeast is becoming a lost art. Many cooks would love to utilise the incredible properties of yeast, but lack a guide to inform and inspire them. The Lost Art of Baking with Yeast shows how simple baking with yeast can be, and how irresistible the results. The book includes recipes for cakes, slices, pastries, buns...and Baba's famous golden dumpling cake. Baba Schwartz introduces the principles of yeast baking and gives handy hints for kneading and proving dough to perfection. These recipes, with their distinctive Hungarian flavour, will delight your family and friends. If you love baking, you will love discovering these recipes, some unique and some classic. 'A delightful book...you can almost smell a warm, yeasty kitchen aroma wafting from the pages.' The Age 'Lovely...a great book that rises to the occasion for those who already love baking with yeast, and those who would like to learn.' Australian Gourmet Traveller
Book Synopsis The New York Times Jewish Cookbook by : Linda Amster
Download or read book The New York Times Jewish Cookbook written by Linda Amster and published by Macmillan. This book was released on 2003-09-15 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher Description
Book Synopsis Modern Jewish Cooking by : Leah Koenig
Download or read book Modern Jewish Cooking written by Leah Koenig and published by Chronicle Books. This book was released on 2015-03-17 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Book Synopsis The Art of Jewish Cooking by : Jennie Grossinger Grossinger
Download or read book The Art of Jewish Cooking written by Jennie Grossinger Grossinger and published by . This book was released on 1965 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Art of Jewish Cooking by : Jennie Grossinger Grossinger
Download or read book The Art of Jewish Cooking written by Jennie Grossinger Grossinger and published by . This book was released on 1977 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Leave Me Alone with the Recipes by : Cipe Pineles
Download or read book Leave Me Alone with the Recipes written by Cipe Pineles and published by Bloomsbury Publishing USA. This book was released on 2017-10-17 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saveur “Best New Cookbooks of the Year" Finalist for the Gourmand Award for Cookbook Design The newly discovered illustrated recipes of wildly influential yet unsung designer Cipe Pineles, introducing her delectable work in food and art to a new generation. Not long ago, Sarah Rich and Wendy MacNaughton discovered a painted manuscript at an antiquarian book fair that drew them in like magnets: it displayed a vibrant painting of hot pink beets and a hand-lettered recipe for borscht written in script so full of life, it was hard to believe it was more than sixty-five years old. It was the work of one of the most influential graphic designers of the twentieth century--Cipe (pronounced “C. P.”) Pineles, the first female art director at Condé Nast, whose impact lives on in the work of Maira Kalman, Julia Rothman, and many others. Completed in 1945, it was a keepsake of her connection to her childhood's Eastern European food--she called it Leave Me Alone with the Recipes. For Wendy and Sarah, it was a talisman of a woman they had not known was their idol: a strong, independent spirit whose rich archive--of drawings, recipes, diaries, and letters to family and friends--led them into a dazzling history of mid-century design, art, food, New York City society, and culture. They teamed up with Maria Popova of Brain Pickings and Debbie Millman of Design Matters, along with contributors Mimi Sheraton, Steven Heller, Paula Scher, and Maira Kalman, to present Cipe Pineles's life and work as it should be presented--in glorious color. With Pineles's illustrated cookbook and a section of updated recipes as its centerpiece, this gorgeous volume will delight foodies and design devotees alike.
Book Synopsis A Taste of the Past by : András Koerner
Download or read book A Taste of the Past written by András Koerner and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautifully illustrated re-creation of Jewish Hungarian cuisine and life in the nineteenth century.
Book Synopsis Mother and Daughter Jewish Cooking by : Evelyn Rose
Download or read book Mother and Daughter Jewish Cooking written by Evelyn Rose and published by Robson. This book was released on 2004-06-21 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Mother & Daughter Jewish Cooking' brings together two generations of Jewish cookery. In her popular and authoritative style, internationally acclaimed food writer the late Evelyn Rose takes the hassle out of preparing for all those family occasions that are so central to Jewish life.
Book Synopsis Mama Nazima's Jewish-Iraqi Cuisine by : Rivka Goldman
Download or read book Mama Nazima's Jewish-Iraqi Cuisine written by Rivka Goldman and published by Hippocrene Books. This book was released on 2006 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).
Book Synopsis The Art of Jewish Cooking by : Jennie Grossinger
Download or read book The Art of Jewish Cooking written by Jennie Grossinger and published by . This book was released on 1960 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Global Jewish Foodways by : Hasia R. Diner
Download or read book Global Jewish Foodways written by Hasia R. Diner and published by U of Nebraska Press. This book was released on 2018-01-01 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Book Synopsis Marc Chagall on Art and Culture by : Marc Chagall
Download or read book Marc Chagall on Art and Culture written by Marc Chagall and published by Stanford University Press. This book was released on 2003 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marc Chagall (1887-1985) traversed a long route from a boy in the Jewish Pale of Settlement, to a commissar of art in revolutionary Russia, to the position of a world-famous French artist. This book presents for the first time a comprehensive collection of Chagall's public statements on art and culture. The documents and interviews shed light on his rich, versatile, and enigmatic art from within his own mental world. The book raises the problems of a multi-cultural artist with several intersecting identities and the tensions between modernist form and cultural representation in twentieth-century art. It reveals the travails and achievements of his life as a Jew in the twentieth century and his perennial concerns with Jewish identity and destiny, Yiddish literature, and the state of Israel. This collection includes annotations and introductions of the Chagall texts by the renowned scholar Benjamin Harshav that elucidate the texts and convey the changing cultural contexts of Chagall's life. Also featured is the translation by Benjamin and Barbara Harshav of the first book about Chagall's work, the 1918 Russian The Art of Marc Chagall.
Book Synopsis The Book of Jewish Food by : Claudia Roden
Download or read book The Book of Jewish Food written by Claudia Roden and published by Knopf. This book was released on 1996-11-26 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.
Book Synopsis The Art of Fermentation by : Sandor Ellix Katz
Download or read book The Art of Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2012 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--The New York Times *Named a Best Gift for Gardeners by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
