Knishes, Kugel, Kasha and Much More! Jewish Food in New York and Beyond
Annotation:Balaboosta is Yiddish for “perfect housewife.” Chef Einat Admony. owner of Balaboosta and Taïm restaurants, offers an eclectic selection of appetizing recipes, including Israeli classics and flavors from around the Mediterranean. Einat Admony will be in conversation with Leah Koenig at the Mid-Manhattan Library on December 18, 2013.
Annotation:The author, grandson of the Russ & Daughters founder, tells the story of this family store and Lower East Side landmark.
Annotation:There are no recipes for kasha or knishes in the IACP Best Cookbook of the Year. In Jersusalem: A Cookbook, Yotam Ottolenghi and Sami Tamimi present the cuisine of their native city.
Annotation:Watch a panel discussion recorded in NYPL's Dorot Jewish Division on October 22, 2012. Noah Bernamoff, founder of Mile End Delicatessen; Joan Nathan, author of Jewish Cooking in America, among others; David Sax, author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen; moderated by Mitchell Davis, Executive Vice President, James Beard Foundation.
Annotation:The food traditions and habits of five families who lived at 97 Orchard Street in the 19th century, including two Jewish families, one from Germany and one from Eastern Europe. 97 Orchard Street is now the home of the Tenement Museum.
Annotation:It's not too late to join in the online discussion of 97 Orchard on the NYPL Reader's Den blog channel. If you read the book, we'd love to read your comment(s)!
Annotation:The author travels coast to coast in search of good deli and sometimes finds it in surprising places, as well as in the expected locations, such as New York and Montreal.
Annotation:An electronic version of this book is available in the Gale Virtual Reference Library with a valid NYPL library card. http://www.nypl.org/collections/articles-databases/gale-virtual-reference-library
Annotation:This large and informative book...is arranged by the Jewish calendar, starting with recipes and menus for Rosh Hashanah and ending with Shavuot, along with suggestions for weekly Sabbath meals." - Library Journal
Annotation:NYC restaurateur Schechter recounts some of her family's history together with recipes that combine Viennese, Italian and American flavors.
Annotation:Includes a chapter on the influence of Jewish cuisine in NYC.
Annotation:"400 recipes accompanied by personal commentary and culinary history passed down through generations of Jewish cooks." - Booklist
Annotation:Laura Silver is an expert on the knish. You can find the backstory to her knish obsession and some of her writings here, such as "Knish Remembrance," originally published by Brandeis University Press in the 2002 anthology Jews of Brooklyn.
Annotation:These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are." - from publisher
Annotation:Digitized book covers and selections from Jewish cookbooks in the NYPL Research collections.
Annotation:Entry from the online encyclopedia published on the Jewish Women's Archive website.
Annotation:Food and cooking play a central role in this story of a Jewish family struggling to survive on the Lower East Side. It is "part memoir, part social history, and part fiction" according to the author.
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Cookbooks, social histories, encyclopedias, websites and a novel that celebrate and explore Jewish culinary traditions in New York and further afield. We were originally inspired to create this list when Laura Silver spoke about "The Life and Times of the Knish " at the Mid-Manhattan Library on August 7, 2012 in conjunction with NYPL’s “Lunch Hour NYC” exhibition. In December 2013 we updated the list for Chef Einat Admony's conversation with food writer Leah Koenig on December 18, 2013, adding the Balaboosta cookbook and a few other recent items related to Jewish food and cooking. Check out the link to the panel discussion, "Where Have All the Delis Gone?"