MARC details
000 -LEADER |
fixed length control field |
03517nam a2200265 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
180605b ||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9781558328754 |
050 ## - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX 724 .P268 2017 |
100 ## - MAIN ENTRY--PERSONAL NAME |
Personal name |
Paster, Emily, author. |
9 (RLIN) |
24312 |
245 ## - TITLE STATEMENT |
Title |
The joys of Jewish preserving : |
Remainder of title |
modern recipes with traditional roots, for jams, pickles, fruit butters, and more-- for holidays and every day |
Statement of responsibility, etc |
Emily Paster ; photography, Leigh Olson. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Beverly, MA : |
Name of publisher, distributor, etc |
Harvard Common Press, |
Date of publication, distribution, etc |
2017. |
264 ## - PUBLISHER--PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Beverly, MA : |
Name of publisher, distributor, etc |
Harvard Common Press, |
Date of publication, distribution, etc |
2017. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
160 pages : |
Other physical details |
color illustrations ; |
Dimensions |
24 cm |
500 ## - GENERAL NOTE |
General note |
Record machine-generated from publisher information. |
500 ## - GENERAL NOTE |
General note |
Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the widely admired blog West of the Loop, primarily about food but with forays into parenting and family life. She is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap. |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Linkage |
Includes bibliographical references (pages 152-153) and index. |
505 ## - FORMATTED CONTENTS NOTE |
Formatted contents note |
Preface: A Jewish preserving revival -- Introduction: What is Jewish preserving? -- Jams, syrups, butters, and other fruit preserves -- Pickles and other preserved vegetables -- Use your preserves : recipes to showcase your homemade jam and pickles. |
520 ## - SUMMARY, ETC. |
Summary, etc |
A celebration of delicious foods from Jewish cooks. |
520 ## - SUMMARY, ETC. |
Summary, etc |
Learn about one of the most vital subtopics in Jewish cooking: preserved foods. Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. 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 pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. 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. The book often highlights holiday cooking, because there are many Jewish readers who cook Jewish food only on holidays. Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with trerrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Jewish cooking. |
9 (RLIN) |
24313 |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Canning and preserving. |
9 (RLIN) |
24314 |
700 ## - ADDED ENTRY--PERSONAL NAME |
Personal name |
Olson, Leigh, photographer. |
9 (RLIN) |
24315 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Library of Congress Classification |
Item type |
Books |
984 ## - WLN AUTOMATIC HOLDINGS STATEMENT (OCLC) |
Holding library identification number |
lac |