Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it’s talking about it, shopping for it, cooking it, or, above all, eating it. Jewish Home Cooking presents authentic yet contemporary versions of traditional Ashkenazi foods — rugelach, matzo brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish — that are approachable to make and revelatory to eat.
Chapters on appetizers, soups, dairy and meat entrées, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America’s touchstone Jewish food culture.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite