Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.
Paster, author of the popular food blog West of the Loop, offers here a mix of traditional and modern recipes for both sweet and savory preserves, from apricot jam (wonderful in hamantaschen) to kosher dill pickles to date charoset. Throughout the book she ties her preparations to holiday meals and to themes of Jewish culture and history.
Color photographs throughout. Paperback.