The Joys of Jewish Cooking
Description:... "Thirty years of traveling have provided Stephen and Edith Longstreet with vast trunkloads of Jewish cooking lore and recipes from around the world. Now, in one remarkable volume, they share their findings: over 400 authentic Jewish dishes gathered from mercantile princes and village tailors, chefs and rabbis' wives. Recipes for meat, fowl, fish, soups, vegetables, doughs, salads and desserts -- from thirteen nations, including regional Jewish specialties of the U.S. The authors offer fascinating insights to the origins of Jewish cooking -- from its development since the Exile through its tradition of adapting and refining native foods to Jewish dietetic laws. They begin in Russia, when by the fifteenth century, five million Jews were already making Jewish-Russian cooking a distinctive cuisine -- with such delights as Kreplach, Meat Borsch and the perennial panacea, Chicken Soup. They end up in the U.S., tracing the early immigration of Spanish and Portuguese Sephardic Jews and the later influx of Germans and Eastern Europeans. As Jews moved to the Bronx or Southampton, to Texas or San Francisco, they spread an entire food culture across the nation."--
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