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Jack's Wife Freda: Cooking From New York's West Village Hardcover – March 21, 2017
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From the Publisher
-6 black or red plums.
-3⁄4 cup packed brown or other preferred.
-Zest and juice of 1 lemon.
-3⁄4 cup plus 2 tablespoons flour.
-3⁄4 cup rolled oats.
-11⁄2 teaspoons ground cinnamon.
-3⁄4 cup (11⁄2 sticks) butter.
-Pinch of kosher salt.
Nectarine and Plum Fruit Crisp
Yields one 9-inch pie dish/8 to 10 servings
We change our crisp seasonally depending on what fruits are the ripest and most abundant. You can substitute any fruit in the recipe below. We’re particularly partial to stone fruit season in late summer, so this nectarine and plum iteration is one of our favorites. Add a dollop of labneh and a drizzle of honey before serving.
Use a 9-inch glass, ceramic, or metal pie dish to bake the crisp. Preheat the oven to 350°F. Cut the nectarines and plums into wedges, discarding the pits. Add 1⁄2 cup of the brown sugar to the fruit and stir to combine. Add the lemon zest and juice and 2 tablespoons of the flour to the fruit and mix well. Let the fruit sit for a few minutes, then transfer to the pie dish, making sure to stir the fruit once before transferring.
In a small bowl, combine the remaining ¾ cup flour, the oats, remaining 1⁄4 cup brown sugar, the cinnamon, and the salt. Using a pastry cutter or your fingers, work the butter into the flour mixture until it comes together and small pea-size lumps begin to form. Cover the fruit with the topping and refrigerate for 20 minutes. Put the pie dish into the oven on top of a baking sheet to catch any juices that overflow. Bake for 1 hour to 1 hour and 15 minutes, or until the topping is golden brown.
"Maya and Dean Jankelowitz have an arsenal of recipes suited to home cooks....The approachable, vibrant dishes transport a little of the neighborhood joints’ sunny brunch vibes directly to your home."
—Alainna Lexie Beddie, The New York Times Magazine
“Melding South African flavors, Parisian mainstays, Israeli side dishes, Greek standards, and Jewish home cooking…with the magic of the restaurant bottled up in the new cookbook Jack’s Wife Freda, I’m finally able to replicate the experience at home…no matter which way you slice it, these recipes are pretty damn good.”
—Carlye Wisel, TASTE
“Jack’s Wife Freda portrays the restaurant’s homey vibe with airy, sun-drenched photographs…There’s crispy fried gefilte fish, and chicken soup floating with savory duck-fat matzo balls. The dishes in the cookbook are unfussy and bright, translating seamlessly to the home kitchen because the restaurant itself is essentially an extension of the Jankelowitzes’ home.”
—Leah Koenig, Tablet
“Thanks to Dean and Maya's new cookbook, we now can get our hands on some of their most-loved recipes.”
“A gift to the hungry masses… Jack's Wife Freda: Cooking From New York's West Village is sure to be the must-have of any well appointed New Yorker's library…Whip up your favorite menu standbys at home - from the always classic Madame Freda (Chrissy Teigen's personal fave) to the ever delicious Green Shakshuka.”
—Guest of a Guest
“The new Jack’s Wife Freda cookbook…showcases how to make the eatery’s signature dishes. Loaded with enticing photography, playful illustrations, and personal input from family, friends, and staff, this book celebrates the community that Jack’s Wife Freda has fostered—and invites you to join.”
“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”
—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food Swings
“Jack’s Wife Freda, even with its infamous long wait lines, has retained the spirit of not just a neighborhood joint that welcomes with a smile anyone who’s willing to stop in, but has gone so far as to make you feel like family.”
—Leandra Medine, ManRepeller.com
About the Author
Dean and Maya Jankelowitz are the co-owners of Jack’s Wife Freda, the wildly popular pair of identically named restaurants in New York City’s Greenwich Village and Soho neighborhoods. They have two children and live in downtown Manhattan.
Julia Jaksic attended Le Cordon Bleu in Chicago. She cooked at several restaurants there, before moving to Manhattan to work with Missy Robins at the SoHo Grand Hotel. She became Chef of Employees Only in 2006, where she is currently Executive Chef and consultant. She works as a consultant on various restaurants in New York City, Brooklyn, and with the Jack’s Wife Freda restaurants in SoHo and the West Village. Jaksic specializes in fresh, simple flavors and slow food cooking. She learned butchering from her father, who worked in New York’s Meatpacking District in the 1970s, and is producing a documentary inspired by her childhood in butcher shops about the production of food in America. Jaksic lives in New York and Nashville, Tennessee.
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Top Customer Reviews
Chaptered simply into breakfast, lunch, dinner, drinks, and dessert, this book offers recipes from owner Dean Jankelowitz' grandma's Jewish kitchen with an Israeli and South African (which is, in turn, Malaysian, African, Indian, Dutch, and Portuguese) flair. The entire book is written in a familiar, welcoming, accepting, part-of-the-family voice and is dotted with quirky, hand-drawn sketches of ingredients and kitchen tools among the many, many colorful, closeknit photographs. I especially loved and carefully noted the recipes for piri piri spice, zucchini chips, matzo ball soup (cue the celestial angelic choir), duck bacon, pea & ricotta toasts, malva pudding, prego sammich, Durban mussels, and, believe me, if I could give this book a 6-star review, I would!
Jack's Wife Freda: Cooking From New York's West Village
Some of the recipes you'll find include:
Matzo Ball Soup
How to Make Your Own Duck Bacon
Jack's Wife Freda Pimm's Cup
Review written after downloading a galley from Edelweiss