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Editorial Reviews
From Publishers Weekly
Schwartz (Arthur Schwartz's New York City Food) breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personality and love for food radiating from the page. Oddly, even the shorter anecdotes often run longer than the actual recipes; anyone intending to cook from the book should have some kitchen experience or risk frustration at the often brief instructions. Dishes run the gamut from beloved appetizers like gefilte fish to classic meat and dairy main items (cholent, blintzes), plus less familiar items like onion cookies and Hungarian shlishkas (light potato dumplings). Schwartz intersperses engaging commentary on everything from farfel and matzo to Romanian steakhouses and why Jews like Chinese food. Those with Westernized palates may recoil at the thought of gelled calf's feet, but Schwartz shows how stereotypically heavy Ashkenazi food can be improved and made at least somewhat lighter when prepared properly. Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Although the first Jewish immigrants to New York were Sephardic Jews from Spain, they were doomed to be overwhelmed by waves of Ashkenazi Jews fleeing Eastern European pogroms. So many Jews took refuge in New York City that the metropolitan area became the world’s center of Jewish cooking, at least till the founding of Israel. Schwartz covers the basics of this influential cuisine, from schmaltz (rendered chicken fat) and dill pickles through brisket and cholent (Sabbath stew). The remarkable intersection in America of Jewish and Chinese cultures finds celebration in a recipe for chow mein. Passover dishes, which must follow strict injunctions, earn their own chapter. Photographs, not just of food but also of New York’s people and restaurants, and diverting sidebars contribute further vibrancy to the text. A glossary of Yiddish food words enhances the book’s reference value. Schwartz’s well-earned reputation as a Jewish cookery maven will increase demand for this title. --Mark Knoblauch
See all Editorial Reviews
Schwartz (Arthur Schwartz's New York City Food) breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personality and love for food radiating from the page. Oddly, even the shorter anecdotes often run longer than the actual recipes; anyone intending to cook from the book should have some kitchen experience or risk frustration at the often brief instructions. Dishes run the gamut from beloved appetizers like gefilte fish to classic meat and dairy main items (cholent, blintzes), plus less familiar items like onion cookies and Hungarian shlishkas (light potato dumplings). Schwartz intersperses engaging commentary on everything from farfel and matzo to Romanian steakhouses and why Jews like Chinese food. Those with Westernized palates may recoil at the thought of gelled calf's feet, but Schwartz shows how stereotypically heavy Ashkenazi food can be improved and made at least somewhat lighter when prepared properly. Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Although the first Jewish immigrants to New York were Sephardic Jews from Spain, they were doomed to be overwhelmed by waves of Ashkenazi Jews fleeing Eastern European pogroms. So many Jews took refuge in New York City that the metropolitan area became the world’s center of Jewish cooking, at least till the founding of Israel. Schwartz covers the basics of this influential cuisine, from schmaltz (rendered chicken fat) and dill pickles through brisket and cholent (Sabbath stew). The remarkable intersection in America of Jewish and Chinese cultures finds celebration in a recipe for chow mein. Passover dishes, which must follow strict injunctions, earn their own chapter. Photographs, not just of food but also of New York’s people and restaurants, and diverting sidebars contribute further vibrancy to the text. A glossary of Yiddish food words enhances the book’s reference value. Schwartz’s well-earned reputation as a Jewish cookery maven will increase demand for this title. --Mark Knoblauch
See all Editorial Reviews
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sour cream pastry, first clear flour, pickled lox, appetizing store, egg barley, pareve margarine, stand mixer fitted, sponge cake layer, stovetop casserole, matzo brei, bench scraper, simmer over high heat, matzo meal, potato kugel, dairy meal, chopped herring Key Phrases - Capitalized Phrases (CAPs): (learn more)
Meat Main Courses, Lower East Side, Side Dishes, New York, Eastern Europe, Dairy Main Courses, Rosh Hashanah, Borscht Belt, Seymour Kaye, Forest Hills, Corn Bread, Brighton Beach, Old Country, Ratner's Vegetarian Brown Gravy, Middle Eastern, World War, Ashkenazic Jews, Orthodox Jewish, Stuffed Cabbage, Houston Street, Elsie Binder Sonkin, Gertrude Berg, Standard Pastry, Fox's U-Bet, Boiled Flanken Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
sour cream pastry, first clear flour, pickled lox, appetizing store, egg barley, pareve margarine, stand mixer fitted, sponge cake layer, stovetop casserole, matzo brei, bench scraper, simmer over high heat, matzo meal, potato kugel, dairy meal, chopped herring Key Phrases - Capitalized Phrases (CAPs): (learn more)
Meat Main Courses, Lower East Side, Side Dishes, New York, Eastern Europe, Dairy Main Courses, Rosh Hashanah, Borscht Belt, Seymour Kaye, Forest Hills, Corn Bread, Brighton Beach, Old Country, Ratner's Vegetarian Brown Gravy, Middle Eastern, World War, Ashkenazic Jews, Orthodox Jewish, Stuffed Cabbage, Houston Street, Elsie Binder Sonkin, Gertrude Berg, Standard Pastry, Fox's U-Bet, Boiled Flanken Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
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89% buy the item featured on this page: Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited $23.10 |
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3% buy Cooking Jewish: 532 Great Recipes from the Rabinowitz Family $19.77 |
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3% buy Soup Suppers: More Than 100 Main-Course Soups and 40 Accompaniments $13.22 |
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3% buy Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes $16.01 |
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