The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day

The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for p

Emily Paster’s The Joys of Jewish Preserving is a jewel of a book.  Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah. - Joan Nathan, author of Jewish Cooking in America and King Solomon's Table

Linda Feldman said This is a wonderfully useful, entertaining. This is a wonderfully useful, entertaining, and informative cookbook. To me, it is more than a cookbook. The author is clearly knowledgeable and has done extensive research, and more than that, the recipes and writings come straight from her heart. All through the book, I can feel the loving influence of those who have cooked and taught the author how to cook. Joy is not only in the title, but throughout the book. Although it is clearly about preserving foods in the Jewish tradition, both Ashenazy and Sephardic, there is plenty here for non-Jewish cooks as well. The recipes are interesting, very comp. "I love this beautiful book!" according to Carrie R. You don't have to be Jewish to enjoy Emily Paster's "The Joys of Jewish Preserving." Once again, the author offers lots of wonderful recipes in such an accessible book that I, for one, almost forgot how thorough and well researched it is. There is *so* much here, and it's *so* easy to navigate. Jewish or not, I think readers will appreciate the fascinating historical and cultural nuggets that we may well have missed before. This is an ideal entry for any synagogue's Hanukkah Book Fair!. "A book for everyone" according to Gena. The Joys of Jewish Preserving is a book for everyone who likes to cook from scratch at home. It offers contemporary recipes for classic Jewish flavors. Canners will love the diversity of ideas for both sweet and savory preserved foods. The final chapter, "Use Your Preseves," ties it all together. The research behind each recipe and the stunning photography elevate the reader's experience.