Jewish Food: The World at Table

Matthew Goodman

ISBN 10: 0060521287 / ISBN 13: 9780060521288

Published by William Morrow Cookbooks, 2005

About this Item

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Seller Inventory # G0060521287I4N00

Bibliographic Details

• Title: Jewish Food: The World at Table
• Publisher: William Morrow Cookbooks
• Publication Date: 2005
• Language: English
• ISBN 10: 0060521287
• ISBN 13: 9780060521288
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: No Jacket
• Weight: 2.33 pounds

About this title

Synopsis

For centuries Jewish communities around the world forged dynamic cuisines from ancient traditions combined with the bounties -- and limitations -- of their adopted homelands. In this important new collection, Matthew Goodman has assembled more than 170 recipes from twenty-nine countries, handed down through the generations and now preserved in this historic volume.

The heirloom offerings Goodman gathered range from such iconic specialties as bagels, kugel, and chopped liver to such favorites, mostly unknown in the United States, as Turkish borekas, flaky cheese-filled turnovers; chelou, an Iranian rice specialty; and shtritzlach, a sweet blueberry pastry unique to Toronto. Together the recipes celebrate the ingenuity of Jewish cooks around the world, in Mexican Baked Blintzes with Vegetables and Roasted Poblano Peppers, Syrian Bulgur Salad with Pomegranate Molasses, Moroccan Roast Chicken with Dried Fruit and Nuts, Iraqi Sweet-and-Sour Lamb with Eggplant and Peppers, Italian Baked Ricotta Pudding, and many other unexpected delights.

These dishes have been shaped by the histories of the communities from which they come. This book also features dozens of lively, engaging essays that present the history of Jewish food in all its richness and variety. The essays focus on ingredients, prepared dishes, and cultures.

Food is a repository of a community's history, and here, in its broad strokes, is the history of the Jews. The recipes and essays in this book provide a fascinating new perspective on Jewish food. More than a cookbook, Matthew Goodman's Jewish Food: The World at Table is a book to learn from, to cook with, and to pass on through the ages.

About the Author

Matthew Goodman writes the "Food Maven" column for the Forward. His writing, on food and other subjects, has appeared in the American Scholar, the Harvard Review, The Art of Eating, and many other publications. He lives in Brooklyn, New York.