![]() ![]() ![]() ![]() New York Times Magazine has called him "a walking Google of food and restaurant knowledge." His five previously published cookbooks include the IACP award-winning and James Beard award-nominated Arthur Schwartz's New York City Food. Well, Arthur Schwartz's Jewish Home Cooking is the book Not only great recipes that will fill your house with wonderful smells, but stories of the neighborhood (his was Brooklyn, mine Pico.but it's the same). ![]() Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture.Īrthur Schwartz is a Brooklyn-based food critic, writer, and media personality. Jewish Home Cooking presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat.Ĭhapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Its the famous Mediterrean diet based on vegetables and greens, beans and other legumes, fish, fruit, pasta and bread, eggs and cheese, all seasoned with herbs healthful such as oregano, basil, parsley, and rosemary, plus capers, olives, fennel seeds, and, its most important fat, olive oil. Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. ![]()
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