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• by:
• Schwartz, Arthur

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--rugulach, matzoh 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 (meatless) and meat entrees, 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.

Arthur Schwartz is a Brooklyn-based food critic, writer, and media personality. New York Times Magazine has called him "a walking Google of food and restaurant knowledge." His five previously published cookbooks include the IACP award-winning and James Beard award-nominated Arthur Schwartz's New York City Food.