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Editorial Reviews
From Booklist
A Taste of the Past serves as both historical record and cookbook. Koerner tells the story of his great-grandmother, a Jewish woman growing up in a nineteenth-century Hungarian town and assimilating into the dominant gentile culture. She left behind a trunkful of recipes, and from these, Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Review
"A Taste of the Past serves as both historical record and cookbook . . . Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge."--Booklist
"More than a cookbook, the book is a portrait of a life and a world that no longer exists."--The Jewish Week
"What is left of Jewish Moson is memories: family stories, photographs, letters, recipes and now, for the rest of us, Koerner's A Taste of the Past. It is a careful and loving re-creation of a world that met an unhappy death, and for a cookbook; or any other type of book; there is not much finer purpose than that."--The Forward
"The evocative drawings, the decorative initials, and a typeface designed in 1650 by a Hungarian, together make up an aesthetically exclusive book which is a pleasure to open, read, and perhaps, taste from."--The Budapest Sun
See all Editorial Reviews
A Taste of the Past serves as both historical record and cookbook. Koerner tells the story of his great-grandmother, a Jewish woman growing up in a nineteenth-century Hungarian town and assimilating into the dominant gentile culture. She left behind a trunkful of recipes, and from these, Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Review
"A Taste of the Past serves as both historical record and cookbook . . . Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge."--Booklist
"More than a cookbook, the book is a portrait of a life and a world that no longer exists."--The Jewish Week
"What is left of Jewish Moson is memories: family stories, photographs, letters, recipes and now, for the rest of us, Koerner's A Taste of the Past. It is a careful and loving re-creation of a world that met an unhappy death, and for a cookbook; or any other type of book; there is not much finer purpose than that."--The Forward
"The evocative drawings, the decorative initials, and a typeface designed in 1650 by a Hungarian, together make up an aesthetically exclusive book which is a pleasure to open, read, and perhaps, taste from."--The Budapest Sun
See all Editorial Reviews
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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gugelhupf form, bread kugel, sour aspic, rendered poultry fat, macaroon torte, unsalted matzo meal, oven into thirds, raw chicken fat, form firm peaks, nonstick baking mats, kugel form, rendered goose fat, dessert dumplings, prune butter, lokshen kugel, prop the oven door, dough scraper, baking sheets halfway, ground poppy seeds, coarse semolina, noodle dough, rendered chicken fat, whipped egg whites, meringue torte, food processor electric mixer Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, John Cooper, Golden Delicious, Hungarian Jewish, Hungarian Jews, Yom Kippur, Ashkenazi Jewish, George Lang, Ashkenazi Jews, Emperor Franz Joseph, World War, Carl Flesch, German Jewish, Granny Smith, Moson Jewish New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
gugelhupf form, bread kugel, sour aspic, rendered poultry fat, macaroon torte, unsalted matzo meal, oven into thirds, raw chicken fat, form firm peaks, nonstick baking mats, kugel form, rendered goose fat, dessert dumplings, prune butter, lokshen kugel, prop the oven door, dough scraper, baking sheets halfway, ground poppy seeds, coarse semolina, noodle dough, rendered chicken fat, whipped egg whites, meringue torte, food processor electric mixer Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, John Cooper, Golden Delicious, Hungarian Jewish, Hungarian Jews, Yom Kippur, Ashkenazi Jewish, George Lang, Ashkenazi Jews, Emperor Franz Joseph, World War, Carl Flesch, German Jewish, Granny Smith, Moson Jewish New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 10
books:
See all 10 books this book cites
- Old Jewish Dishes by Zorica Herbst-Krausz on page 198, and page 315
- Shabbat Shalom: Recipes and Menus for the Sabbath by Susan R. Friedland in Back Matter
- A History of Food by Maguelonne Toussaint-Samat in Back Matter
- The Cuisine of Hungary by George Lang on page 123
- Viennese Cuisine by Peter Grunauer in Back Matter
See all 10 books this book cites
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What Do Customers Ultimately Buy After Viewing This Item?
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68% buy the item featured on this page: A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker $17.16 |
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13% buy Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition $13.45 |
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7% buy Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) $20.20 |
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7% buy That Hungarian's in My Kitchen: 125 Hungarian/American Recipes $11.66 |
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