The Vilna Vegetarian Cookbook PDF Book

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The Vilna Vegetarian Cookbook

Author : Fania Lewando
Publisher : Schocken
Release : 2015-05-26
Category : Cooking
ISBN : 9780805243284
File Size : 36,9 Mb
Total Download : 112

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Book Summary: Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.

The Vilna Vegetarian Cookbook

Author : Fania Lewando
Publisher : Schocken
Release : 2015
Category : Cooking
ISBN : 0805243275
File Size : 38,8 Mb
Total Download : 926

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Book Summary: Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.

The Yiddish Family Cookbook

Author : H. Braun
Publisher : CreateSpace
Release : 2010
Category : Cooking
ISBN : 1452897425
File Size : 22,9 Mb
Total Download : 858

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Book Summary: The year is 1914. Yiddish speaking Jewish women are integrating into their new American home at a rapid rate. Who would have thought that a nutritionist in 1914 would recommend: *olive oil as the best and cleanest cooking fat, *pure lemon juice as a salt substitute, *using almond milk in sauces (for meat dishes) Braun advises all this and more with charm, wit and intelligence, and Weingrod's translation conveys the flavor of Braun's original to make this book both a valuable historical document and a treat to read. Joan Nathan (doyen of Jewish cooking) comments: "It is wonderful to have this translation available to those who do not speak Yiddish. Dos Familien Kokh Bookh in English is a fantastic entry to the canon of Jewish cookbooks." Hasia Diner (American Immigration Historian at NYU) adds: "This book gives a peek into the lives and sensibilities of Eastern European Jewish women in America, at a moment in time when they put themselves onto the path of integration into American life." In short, a wonderful "World of Our Mothers" (or grandmothers), which includes 200 recipes, attitudes, and a nutritionist's concern for health - all done with old fashioned wit and wisdom.

The New Enchanted Broccoli Forest

Author : Mollie Katzen
Publisher : Unknown
Release : 2000-01-01
Category : Cooking
ISBN : 1580081363
File Size : 32,8 Mb
Total Download : 758

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Book Summary: This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000

Jewish Veganism and Vegetarianism

Author : Jacob Ari Labendz,Shmuly Yanklowitz
Publisher : SUNY Press
Release : 2019-03-25
Category : Religion
ISBN : 9781438473611
File Size : 41,8 Mb
Total Download : 636

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Book Summary: A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen

The Book of Jewish Food

Author : Claudia Roden
Publisher : Knopf
Release : 1996-11-26
Category : Cooking
ISBN : 9780394532585
File Size : 43,8 Mb
Total Download : 475

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Book Summary: WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.

Film Blackness

Author : Michael Boyce Gillespie
Publisher : Duke University Press
Release : 2016-08-19
Category : Performing Arts
ISBN : 9780822373889
File Size : 33,8 Mb
Total Download : 821

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Book Summary: In Film Blackness Michael Boyce Gillespie shifts the ways we think about black film, treating it not as a category, a genre, or strictly a representation of the black experience but as a visual negotiation between film as art and the discursivity of race. Gillespie challenges expectations that black film can or should represent the reality of black life or provide answers to social problems. Instead, he frames black film alongside literature, music, art, photography, and new media, treating it as an interdisciplinary form that enacts black visual and expressive culture. Gillespie discusses the racial grotesque in Ralph Bakshi's Coonskin (1975), black performativity in Wendell B. Harris Jr.'s Chameleon Street (1989), blackness and noir in Bill Duke's Deep Cover (1992), and how place and desire impact blackness in Barry Jenkins's Medicine for Melancholy (2008). Considering how each film represents a distinct conception of the relationship between race and cinema, Gillespie recasts the idea of black film and poses new paradigms for genre, narrative, aesthetics, historiography, and intertextuality.

The Vegetarian Shabbat Cookbook

Author : Roberta Kalechofsky,Roberta Schiff
Publisher : Unknown
Release : 2010-01-01
Category : Cooking
ISBN : 0916288560
File Size : 37,8 Mb
Total Download : 158

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Book Summary: This cookbook combines the great holiday of Shabbat with over 150 delicious vegan recipes adapted to the tradition of cooking early on Friday - or even the day before - with food that can be easily used for lunch the next day. With suggestions for summer/spring outdoor Shabbat dinners, or outdoor Saturday lunch spreads, readers will also find recipes for a dinner for two or four as well as a large crowd for Saturday dinner. A concise introduction on the significance of Shabbat will make this cookbook a must-have for all Jewish kitchens.