Genre : Cooking
Publisher : Schocken
ISBN_10 : 9780805243277
Copyright Year : 2015
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File Download : 234
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In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes to vegetarian versions of Jewish holiday staples to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker.

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Genre : Cooking
Publisher : Schocken
ISBN_10 : 9780805243284
Copyright Year : 2015-05-26
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Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz. From the Hardcover edition.

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📒 The Gefilte Manifesto by Jeffrey Yoskowitz

Genre : Cooking
Publisher : Flatiron Books
ISBN_10 : 9781250071439
Copyright Year : 2016-09-13
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The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

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Genre : History
Publisher : Springer
ISBN_10 : 9781137530424
Copyright Year : 2015-07-28
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This volume explores post-2000s artistic engagements with Holocaust memory arguing that imagination plays an increasingly important role in keeping the memory of the Holocaust vivid for contemporary and future audiences.

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Genre : History
Publisher : Stanford University Press
ISBN_10 : 9780804786201
Copyright Year : 2013-05-08
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This remarkable memoir by Menachem Mendel Frieden illuminates Jewish experience in all three of the most significant centers of Jewish life during the late nineteenth and early twentieth centuries. It chronicles Frieden's early years in Eastern Europe, his subsequent migration to the United States, and, finally, his settlement in Palestine in 1921. The memoir appears here translated from its original Hebrew, edited and annotated by Frieden's grandson, the historian Lee Shai Weissbach. Frieden's story provides a window onto Jewish life in an era that saw the encroachment of modern ideas into a traditional society, great streams of migration, and the project of Jewish nation building in Palestine. The memoir follows Frieden's student life in the yeshivas of Eastern Europe, the practices of peddlers in the American South, and the complexities of British policy in Palestine between the two World Wars. This first-hand account calls attention to some often ignored aspects of the modern Jewish experience and provides invaluable insight into the history of the time.

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📒 Silk Road Vegetarian by Dahlia Abraham-Klein

Genre : Cooking
Publisher : Tuttle Publishing
ISBN_10 : 9781462914166
Copyright Year : 2014-06-17
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"Her first cookbook, Silk Road Vegetarian, …is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" —The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share! Delicious vegetarian and vegan recipes include: Bengali Potato & Zucchini Curry Afghan Risotto Zucchini with Basil Vinagrette Turkish Baked Eggplant with Mint Curried Lentil Burgers Israeli Chopped Salad Sesame Kale Salad And dozens more… Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable. Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her own family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world—a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity—discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet totally exciting and different. Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how cultural traditions have influenced the cuisine. Each dish has a rich history—linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients. The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are: Vegetarian Vegan Gluten-free Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

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📒 From That Place And Time by Lucy S. Dawidowicz

Genre : Biography & Autobiography
Publisher : Rutgers University Press
ISBN_10 : 9780813543628
Copyright Year : 2008
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File Download : 333
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From that Place and Time is the memoir of Lucy S. Dawidowicz, an American-Jewish historian who set out to study Yiddish language and Jewish history at YIVO, the Jewish Scientific Institute in Vilna, Poland, in 1938. Escaping Poland only days before the Nazi onslaught, she worked in the New York YIVO during the war, and returned to Europe from 1946 to 1947 to aid Jewish displaced persons in Munich and Belsen with the American Jewish Joint Distribution Committee. Dawidowicz's memoir not only describes her pre-war year in Jewish Eastern Europe, but also treats the ghostly post-war period, and her role in salvaging what remained of Vilna's scorched Jewish archives and libraries. Nancy Sinkoff's new introduction explores the historical forces, particularly the dynamic world of secular Yiddish culture, which shaped Dawidowicz's decision to journey to Poland and her reassessment of those forces in the last years of her life.

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Genre : Religion
Publisher : SUNY Press
ISBN_10 : 9781438473611
Copyright Year : 2019-03-25
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A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen

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📒 The Book Of Jewish Food by Claudia Roden

Genre : Cooking
Publisher : Alfred a Knopf Incorporated
ISBN_10 : UVA:X030330729
Copyright Year : 1996
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Eight hundred recipes from around the world represent the finest in traditional and contemporary Jewish cookery, featuring dishes from Russia, Syria, India, North and South America, Africa, the Mediterranean, and Israel

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📒 The Book Of Klezmer by Yale Strom

Genre : History
Publisher : Chicago Review Press
ISBN_10 : 9781613740637
Copyright Year : 2011-06-01
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Originally published in hardcover in 2002.

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