The German-Jewish Cookbook: Recipes and History of a Cuisine
Brandeis University Press, Sep 5, 2017 - Cooking - 272 pages
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
What people are saying - Write a review
We haven't found any reviews in the usual places.
1 The History of Jews in Germany and Their Food
2 Weekday Meals
3 Shabbos and Holiday Meals
4 Sausage and Cold Cuts Wurst und Aufschnitt
6 Parties Coffee and Cake
½ cup ½ teaspoon ½-inch ¼ cup agar-agar all-purpose flour almonds baking sheet beef Berches black pepper boil over high bread broth cabbage cake carp carrots celery chicken colander combine cookbooks cookie cool cornstarch cover cream cuisine cups water decrease the heat dish dough duck dumplings eaten egg whites finely chopped fish flavor fresh Gaby garnish German Jews German-Jewish goose heat to medium high heat ingredients Jewish kitchen kohlrabi kosher salt large eggs Liptauer matzo meal meat medium heat medium-size milk mixing mixture mushrooms onion optional parsley pastry peeled pieces platter potatoes pound Preheat the oven recipe refrigerator Remove roast rolls room temperature Rossmer salad sausage Schalet served Shabbos simmer sliced slotted spoon small bowl soup Spätzle spoon Sprinkle stirring sugar summer savory sweetbreads tablespoons taste teaspoon teaspoon ground teaspoon kosher salt tradition unsalted butter veal vegetables vinaigrette vinegar Washington Heights whisking white wine