The Joys of Jewish Preserving

From apricot jam and lemon curd to kosher dills and pickled beets, preserves, both sweet and savoury, are at the heart of Jewish cooking.  In 75 brilliant recipes, all updated for the modern kitchen, Emily Paster shows how easy it is to make beautiful Jewish preserves at home.

About 35 of the 75 recipes in The Joys of Jewish Preserving 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 savoury 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.

Many recipes are the author's own creations and have never appeared before in print or online. With terrific colour 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 savoury, this book is a celebration of some of the best foods Jewish cooks have ever created.

Recipes given in imperial and metric

• (Author)  Emily Paster
• (Illustrated)  Yes
• (Illustrator)   --
• (Age range)  --
• (Series)  --
• (ISBN)  9781558328754
• (Publisher)  Harvard Common
• (Printing date)  2017
• (Format)  Hardback
• (Dust jacket)  --
• (Weight)  685g
• (Size)  24 x 21 x 1.5 cm
• (No. of pages)  160
• (RRP)  £16.99