Knishes, Kugel, Kasha and More! Jewish Food in New York and Beyond
Annotation:Chicken soup with matzo balls, gefilte fish, brisket and other favorite dishes from the landmark NYC deli.
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 New York foodie offers recipes for latkes, cholent and other classic dishes along with some food history.
Annotation:NYC restaurateur Schechter recounts some of her family's history together with recipes that combine Viennese, Italian and American flavors.
Annotation:Entry from the online encyclopedia published on the Jewish Women's Archive website.
Annotation:650 entries describing a world of Jewish food and 300 recipes are offered in this encyclopedia, included on Library Journal's Best of 2010 Reference list.
Annotation:Apparently, the author of the first Jewish cookbook to be printed in the United States was a Philadelphian, not a New Yorker.
Annotation:Includes a chapter on the evolution of New York City's Jewish food icons and a chapter on the Houston Street institution, Russ & Daughters.
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:There are no recipes for kasha or knishes in the IACP Best Cookbook of the Year. In Jersusalem: A Cookbook, present the cuisine of their native city.
Annotation:Part of a series "Food Cultures in America," which intends to show how different ethnic and regional food cultures have become part of American identity. - Choice
Annotation:Digitized book covers and selections from Jewish cookbooks in the NYPL Research collections.
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:"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 some of her writings here, such as "Knish Remembrance," originally published by Brandeis University Press in the 2002 anthology Jews of Brooklyn.
Annotation:A 21st century take on traditional Jewish comfort food from the Mile End restaurant in Brooklyn.
Annotation:The author, grandson of the Russ & Daughters founder, tells the story of this family store and Lower East Side landmark.
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: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.
A Shared List by nypl_mid_manhattan
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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. This list is inspired by Laura Silver's program "The Life and Times of the Knish," held at the Mid-Manhattan Library on August 7, 2012 in conjunction with NYPL’s “Lunch Hour NYC” exhibition. List updated April 2013.