Florence Kreisler Greenbaum

The International Jewish Cook Book (eBook, ePUB)

• Format: ePub

Produktbeschreibung

In "The International Jewish Cook Book," Florence Kreisler Greenbaum masterfully weaves together a rich tapestry of Jewish culinary traditions from around the globe. This comprehensive collection not only showcases traditional dishes but also provides a fascinating insight into the cultural significance of food in Jewish life. Greenbaum's literary style melds practicality with a warmth that invites readers into the kitchens of Jewish families, reflecting the diverse influences that have shaped Jewish cuisine throughout history. The book's organization by course and cultural origin allows for an intuitive exploration of flavors, while anecdotes and descriptions enrich the reading experience. Florence Kreisler Greenbaum, an accomplished culinary writer and educator, drew upon her immense passion for food and cultural heritage in crafting this seminal work. Her Jewish background and experiences traveling across Europe and America informed her perspective, allowing her to curate recipes that resonate with authenticity and depth. Greenbaum's commitment to preserving Jewish culinary traditions amidst the challenges of modernity makes this cookbook not only a practical guide but also an essential cultural document. For anyone interested in exploring the richness of Jewish cuisine, "The International Jewish Cook Book" is a must-have resource. With its authoritative recipes and engaging narrative, this book will appeal to both cooking enthusiasts and cultural historians alike. Greenbaum's work transcends mere cookery; it is a celebration of heritage, inviting readers to connect with the flavors and stories of Jewish life.

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Produktdetails

• Verlag: DigiCat
• Seitenzahl: 366
• Erscheinungstermin: 10. August 2022
• Englisch
• ISBN-13: 8596547166177
• Artikelnr.: 65244338

Autorenporträt

Florence Kreisler Greenbaum stands as an emblematic figure in the realm of early 20th century Jewish culinary literature. She is best known for her seminal work, 'The International Jewish Cook Book' (1919), which serves as a comprehensive compendium of more than 1600 recipes reflecting the diverse traditions of Jewish cuisine. Greenbaum's cookbook transcends the mere compilation of recipes; it is imbued with cultural insights and domestic wisdom that portrays the Jewish dietary laws and traditions with great respect and understanding. Her literary contributions offer a window into the intricate world of Jewish gastronomy and the subtle art of balancing tradition with the need to adapt to the culinary environments of the diaspora. The book is not only a treasure trove of culinary heritage but also a reflection of the socio-cultural milieu of the era, providing valuable lessons on hospitality and the social customs attached to food. Greenbaum's work encapsulates a rich narrative of Jewish sustenance, carefully preserving ancestral recipes while embracing innovation and adaptation, thus presenting an invaluable resource for both historical scholars and culinary aficionados.