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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited Hardcover – April 1, 2008
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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From Publishers Weekly
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Top Customer Reviews
Appetizers (Forshpeiz) include recipes for arbes, chopped eggs and onions, chopped herring salad, schmaltz, black radish (ritach, as in ritach mit tzibeleh), vegetarian chopped liver (2 recipes), romanian eggplant salad, 2nd Avenue Deli's health salad/slaw, pitcha, chrain, and gefilte fish (mit carrots).
Some SOUPS are Chicken w/ knaidlach, kreplach, mushroom barley (did u know that mushrooms were free and plentiful in the woods of Lithuania), borscht (3 kinds), and Schav. Some SIDES include three, count 'em, 3 kugels, latkes, shlishkas, kishkas, dermas, tzimmes, and cabbage and noodles (u know.. that mouse in rataouille should have made cabbage and noodles for the critic) (hint... salt the cabbage first)
Some MEATS are cholent, flanken, brisket, stuffed cabbage, potted meatballs, (a history of romanian steakhouses; an essay on why Jews like chinese), karnatzlach (little sausage), salami and eggs, chow mein, and pepper steak. Not to mix meat and milk in the same paragraph, but some DAIRY recipes included are: Ratner's brown gravy, blintzes, lox fliegles, pickled lox; lox,eggs & onions; and whitefish salad.
There is a whole chapter for passover dishes, including an apple cake and matzo buttercrunch and ingberlach (matzo farfal ginger candy).Read more ›
Looking at them I pictured the recipes being prepared by my grandmother, mother and aunts. I can smell the delicious aromas and almost taste the foods.
Anyone looking to bring back their memories of growing up should purchase this book.
Country," some adapted to, or created for Jewish life of the new country. Arthur has updated the recipes, so that they can be enjoyed without guilt. Potato pancakes, noodle kugel, Roumanian carnzelach (meat "sausages")
His delightful commentary--he is a very knowledgeable guy--makes the book a great read, and his careful testing of every recipe makes him one of the most trustworthy food writers around. There are plenty of cookbooks about the food of the Ashkenazic Jews--but this book is unique. A wonderful companion to Arthur's superb "New York Food."
The paprika chicken recipe is great as is the kuggel one (although I prefer mine richer). I made the caramelized cabbage with noodles, a dish I'd never heard of but now consider a great addition to my family's side dishes. The chicken soup recipe was also good.
There were also great illustrations of Jewish food and Jewish cooks to illustrate and lend the book a festive air. I haven't tried any of the sweet dishes but come the next round of holidays I expect to.
Finally, the book contains fascinating text about Jewish culinary history. I learned a lot about where Jewish food developed, what created the classic Jewish flavor combinations, and provided insight into a mostly gone era of Jewish dairy restaurants, Romanian steakhouses, bialy bakeries and other varieties of Jewish restaurants beyond the bagelries and delicatessens.
The stories are so similar to our own lives. It really is a joy to read.
Most Recent Customer Reviews
There is a pork recipe in this book that does not make it Jewish cooking - at least Yiddish.Published 2 months ago by C melugin
Excellent book, excellent value, brings back great culinary memories.Published 6 months ago by Interested consumer
Wonderful recipes. I love the stories behind the origins of the recipes and the humour in them. I can't wait to systematically eat my way through it.Published 8 months ago by Angela Ingram
Perfectly lovely business dealing. Can't wait to try this wonderful looking, interesting book.Published 9 months ago by Lala Lady
Wonderful , every thing that I expected and more from Arthur SchwartzPublished 9 months ago by R. Kitchen
Terrific cookbook, with all the history explained as well. Love it, love the pictures; highly recommended.Published 11 months ago by Andrea
Love this book. Had taken it out from library several times and decided it was time to own it. Recipes are wonderful. Wonderful photos and narratives.Published 11 months ago by Joan Maslin
The stories behind the food, both historical and personal, are the best part of the book. Centered around the immigrant communities of New York, the writing brings forth life in... Read morePublished 12 months ago by Johanna Haas