The Joys of Jewish Preserving
Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day
by Emily Paster
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Pub Date Jul 15 2017 | Archive Date Aug 02 2017
Quarto Publishing Group – Harvard Common Press | Harvard Common Press
Description
Jewish cooking is loaded with delicious fares that are steeped in history and culture. Experience a wide variety of savory foods, preserves, holiday dishes and more with The Joys of Jewish Preserving.
Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago, to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.
About 35 of the 75 recipes in The Joys of Jewish Preserving are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam.
About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.
Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
Marketing Plan
Review copy push to key magazines: Food & Wine, Food Network Magazine, Lucky Peach, Real Simple, Saveur, Sunset Magazine. Review copy push to key food sites.
Outreach to blogs for reviews, features, extracts: ATastyMess, Firstwefeast,LeitesCulinaria, SmittenKitchen, SteamyKitchen
Review copy push to top 25 national newsprint, including: Boston Globe, Los Angeles Times, New York Times, San Francisco Chronicle, Wall Street Journal
Review copy and excerpt push to: BuzzFeed, Eater, Epicurious, Food52, FoodNetwork,TheKitchn, Lifehacker, Refinery29, SeriousEats, Slate, SplendidTable.com, Tasting Table, Thrillest
Available Editions
| EDITION | Other Format |
| ISBN | 9781558328754 |
| PRICE | $24.99 (USD) |
| PAGES | 160 |
Featured Reviews
Christina N, Reviewer
This is a really terrific book on preserving foods that are traditional Jewish foods. I enjoyed reading her personal story too. I am excited to try canning some of these great recipes. I liked her linking what preserves went with what Jewish holiday. Great book!
Sandra L, Reviewer
There are a lot of recipes in this book that I'm going to try. Would definitely recommend.
I received an advanced digital copy from NetGalley for an honest review
Terry B, Reviewer
I enjoyed reading this book, I appreciated the fact that the author told about her family history and how she started cooking for her family and loved ones to help to preserve her And their Jewish heritage!
I enjoyed reading through all of the recipes - from pickling cucumbers, cabbage and beets to making special holiday treats such as sufganiyot jelly doughnuts, hamentascen and Hanukkah treats such as potato latkes!
I especially want to try and make some Pumpkin Butter and Fig Jam this fall when the fruits are in season!
sharanya p, Reviewer
Preserving has been followed by people all over the world. It was great to read about Jewish preserving and its recipes........
Renee G, Reviewer
I enjoyed reading this book and felt that anyone interested in preserving would find it a great resource. It was very well written and presented
Jo A, Reviewer
An amazing introduction to preserving. The author gives an introduction into her life and what exactly Jewish preserving is. This is slightly lengthy but very interesting. The preserves are split into two different chapters with a chapter at the end with recipes for how you can use the preserves. The pictures are beautiful and highlight the preserves and recipes wonderfully.
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