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The German-Jewish Cookbook - Recipes and History of a Cuisine (Hardcover)
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The German-Jewish Cookbook - Recipes and History of a Cuisine (Hardcover)
Series: HBI Series on Jewish Women
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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 have honored the original
recipes, 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 relatives of the authors;
others have been culled from interviews, 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
German-Jewish cuisine in Germany and then offering a look at life
in the vibrant emigre community of Washington Heights in New York
City in the 1940s and 1950s. With more than fifty drawings and
photographs that show the cooking process as well as the delicious
final product, this cookbook will appeal to readers curious about
ethnic cooking and how it has evolved, and to anyone interested in
exploring delicious new recipes.
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