Description
Book SynopsisExploring the vibrant culinary culture of Jewish cooking in the Midwest
Trade Review "Recipes live lives just like people, with some ending up forgotten while others are lovingly remembered for generations. . . . Luckily, some recipes and their authors get rescued from dusty anonymity by curious cooks, history-loving food writers and culinary anthropologists like Ellen F. Steinberg and Jack H. Prost."--Chicago Tribune
"This is the first book to specifically address the history of Midwest Jewish cooking; it is a must-have for public and academic libraries in this area. Highly recommended."--
Choice"A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity."--
Publishers Weekly"After delighting in the myriad tastes and traditions of Midwestern Jewry summoned up by this evocative book, readers will be much less likely reflexively to think New York when they encounter the delights of the delicatessen or savor a traditional Sabbath or other Jewish holiday dinner."--
The Washington Times"The history is interesting and written with clarity. . . . Many readers will want to turn the pages in search of the recipes for matzo cake, cheese pie, brandy peaches and gefilte fish. It all looks easy enough to try at home!"--
Shepherd Express"[Steinberg and Prost] have a charming way of incorporating recipes as a vital part of the larger story of immigration and acculturation."--
Minnesota History"The authors have performed a great service in furnishing a taste of the richness and complexity of Jewish food and foodways in the Midwest, one that will give scholars many new avenues for fruitful research."--
American Jewish History"A fascinating overview of historic Jewish foodways throughout the Midwest, with many examples of recipes brought to the Midwest by Jewish immigrants. I know of no other work on Jewish American food with this concentration and breadth."--Joan Nathan, author of
Jewish Cooking in America
