Matzoh Ball Gumbo (Volume 1 of 2) (EasyRead Comfort Edition)
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Publisher : ReadHowYouWant.com
Page : 438 pages
File Size : 38,36 MB
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ISBN : 1442997060
Author :
Publisher : ReadHowYouWant.com
Page : 438 pages
File Size : 38,36 MB
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ISBN : 1442997060
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Publisher : ReadHowYouWant.com
Page : 398 pages
File Size : 39,79 MB
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ISBN : 144299715X
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Publisher : ReadHowYouWant.com
Page : 574 pages
File Size : 31,90 MB
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ISBN : 1442997117
Author : Marcie Cohen Ferris
Publisher : Readhowyouwant
Page : 360 pages
File Size : 36,36 MB
Release : 2009-08-05
Category : Cooking
ISBN : 9781442929791
Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods - including pork and shellfish - have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home. From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and the Mississippi and Arkansas Deltas, examines the expressive power of food throughout southern Jewish history. Jews in the South reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender. In some cases, Jews merely adjusted their eating habits to match those of their new neighbors. In other cases, they created a new cuisine that revealed a merging of the many cultures they encountered in the New World. At the dining table, Jewish southerners created a distinctive religious expression that reflects the evolution of southern Jewish life. Featuring a trove of photographs, Matzoh Ball Gumbo also includes anecdotes, oral histories, and more than thirty recipes to try at home. Ferris's rich tour of southern Jewish foodways helps us answer the question, ''What does it mean to be both southern and Jewish?''
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Publisher : ReadHowYouWant.com
Page : 534 pages
File Size : 26,79 MB
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ISBN : 1442997141
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Publisher : ReadHowYouWant.com
Page : 538 pages
File Size : 26,83 MB
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ISBN : 1442997311
Author : Marcie Cohen Ferris
Publisher : ReadHowYouWant.com
Page : 418 pages
File Size : 23,12 MB
Release : 2009-07-17
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ISBN : 1442997087
Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods - including pork and shellfish - have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marci...
Author : Marcie Cohen Ferris
Publisher : UNC Press Books
Page : 342 pages
File Size : 35,55 MB
Release : 2012-01-01
Category : Cooking
ISBN :
From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.
Author : Jayne Cohen
Publisher : Houghton Mifflin Harcourt
Page : 949 pages
File Size : 50,54 MB
Release : 2012-09-26
Category : Cooking
ISBN : 0544187032
A James Beard Finalist in the International Cookbook Category In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.
Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 41,38 MB
Release : 2018-07-31
Category : Cooking
ISBN : 0062876570
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts