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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her 2008 round-up at The Boston Globe

Notes about Recipes in this book

  • garlic and paprika rubbed roast chicken

    • Gio on December 07, 2015

      Pg. 132. Second time making this recipe and it only gets better. Lots of garlic, good fresh sweet Hungarian paprika, and my only deviation olive oil. Clean, fresh, crisp, tasty, spatchcocked chicken that's done in 45 minutes, Who could ask for anything more!

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  • ISBN 10 1580088988
  • ISBN 13 9781580088985
  • Published May 03 2008
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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. 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.

Chapters 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. 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.

Arthur Schwartz is a Brooklyn-based food critic, writer, and media personality. 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.



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