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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited, by Arthur Schwartz
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From Publishers Weekly
Schwartz (Arthur Schwartz's New York City Food) breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personality and love for food radiating from the page. Oddly, even the shorter anecdotes often run longer than the actual recipes; anyone intending to cook from the book should have some kitchen experience or risk frustration at the often brief instructions. Dishes run the gamut from beloved appetizers like gefilte fish to classic meat and dairy main items (cholent, blintzes), plus less familiar items like onion cookies and Hungarian shlishkas (light potato dumplings). Schwartz intersperses engaging commentary on everything from farfel and matzo to Romanian steakhouses and why Jews like Chinese food. Those with Westernized palates may recoil at the thought of gelled calf's feet, but Schwartz shows how stereotypically heavy Ashkenazi food can be improved and made at least somewhat lighter when prepared properly. Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
Although the first Jewish immigrants to New York were Sephardic Jews from Spain, they were doomed to be overwhelmed by waves of Ashkenazi Jews fleeing Eastern European pogroms. So many Jews took refuge in New York City that the metropolitan area became the world’s center of Jewish cooking, at least till the founding of Israel. Schwartz covers the basics of this influential cuisine, from schmaltz (rendered chicken fat) and dill pickles through brisket and cholent (Sabbath stew). The remarkable intersection in America of Jewish and Chinese cultures finds celebration in a recipe for chow mein. Passover dishes, which must follow strict injunctions, earn their own chapter. Photographs, not just of food but also of New York’s people and restaurants, and diverting sidebars contribute further vibrancy to the text. A glossary of Yiddish food words enhances the book’s reference value. Schwartz’s well-earned reputation as a Jewish cookery maven will increase demand for this title. --Mark Knoblauch
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Product details
Hardcover: 288 pages
Publisher: Ten Speed Press (April 1, 2008)
Language: English
ISBN-10: 9781580088985
ISBN-13: 978-1580088985
ASIN: 1580088988
Product Dimensions:
8.3 x 0.9 x 10.4 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
74 customer reviews
Amazon Best Sellers Rank:
#315,649 in Books (See Top 100 in Books)
The fact that the author is the foodmaven.com comes across clearly, since he adds so much rich information on Jewish food history with each recipe. It is a pleasure to read. And then there are the photos. As he writes in the intro, food is a connection to the Jewish past and our faith. Sure, more Jews eat pizza than chopped liver, more eat sushi and salad nicoise than chopped herring and gefilte fish, but those classic foods are in our Jungian collective unconscious. And now for the recipes.Appetizers (Forshpeiz) include recipes for arbes, chopped eggs and onions, chopped herring salad, schmaltz, black radish (ritach, as in ritach mit tzibeleh), vegetarian chopped liver (2 recipes), romanian eggplant salad, 2nd Avenue Deli's health salad/slaw, pitcha, chrain, and gefilte fish (mit carrots).Some SOUPS are Chicken w/ knaidlach, kreplach, mushroom barley (did u know that mushrooms were free and plentiful in the woods of Lithuania), borscht (3 kinds), and Schav. Some SIDES include three, count 'em, 3 kugels, latkes, shlishkas, kishkas, dermas, tzimmes, and cabbage and noodles (u know.. that mouse in rataouille should have made cabbage and noodles for the critic) (hint... salt the cabbage first)Some MEATS are cholent, flanken, brisket, stuffed cabbage, potted meatballs, (a history of romanian steakhouses; an essay on why Jews like chinese), karnatzlach (little sausage), salami and eggs, chow mein, and pepper steak. Not to mix meat and milk in the same paragraph, but some DAIRY recipes included are: Ratner's brown gravy, blintzes, lox fliegles, pickled lox; lox,eggs & onions; and whitefish salad.There is a whole chapter for passover dishes, including an apple cake and matzo buttercrunch and ingberlach (matzo farfal ginger candy).Speaking of Passover, some BREAD recipes include one for tzibeleh kuchen. Did you know that Jewish corn bread is actually a sourdough ryte? DESSERT recipes include rugelach (kipfel), babka, and hamantaschen.
I made the potato kugel recipe with terrible results. I followed the recipe very carefully. Used russet potatoes. Used a dozen eggs like recipe states. The kugel was horrible. It didn't taste like potatoes. I also made the shlishkas recipe. Now this came out better, but I had to throw out the first batch. After you make the potato dough, you have to boil the pieces. The recipe stated let them float to top and cook two minutes more. I waited two minutes and the shlishkas began to fall apart and were all gummy when taken out. So, I reduced cooking time to one minute with much better results, albeit the seasoning was a little bland, but texture was good. Mixed feelings about this book, although beautiful pictures and stories throughout.
The recipes are great, and having grown up in that atmosphere (albeit on the other side of the river, in NJ) this is much more than a cookbook to me, especially loved memories of the Catskills, where my mom and I summered every year until I went off to college, the recipes are spot on, nothing missing, I have quite a few Jewish cookbooks, but this is number one for me, I highly recommend it!
What a gem of a book. Have tried so many recipes here and Arthur's instructions never fail me. So goooood! I've sent copies as gifts to loads of people. My favorite recipe book of all time!
I love the book but wish there was lessYidish words for me to look up. Am looking forward to trying many of the recipes. I grew up with a Jewish girlfriend and loved the cooking.
This book is excellent. Wonderful stories and recipes. My mother and grandmothers made most of these recipes their entire lives. Just tried the chicken soup and fricassee. Wonderful. I intend to work my way from beginning to the end trying these recipes.Love it!
We are pretty new to Jewish cooking, so it was nice to get some good background information, even if it was almost all New York based. So far we haven't made anything from there 100% by this book's recipe, but we have taken some ideas from it to modify a few things we already make. I look forward to trying some more things out from here!
I pretty much love everything Arthur Schwartz has written, but this book is especially near and dear to my heart. It's well researched, has lots of great anecdotes, and the recipes work.
I have never made my own chicken soup before. The last time I had "real" chicken soup was when my mother made it. I was attracted to this book, and after skimming through it became inspired to try making my own chicken soup. I've also bought Kemach matzo meal mix and my shikse wife makes great matzo balls with it. Chicken backs, thighs and wings ... parsley root, parsnip, leek and dill. I'm so ready. This book prepared me to be brave enough to venture in to the world of chicken soup.
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