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| bagels and lox history: Russ & Daughters Mark Russ Federman, 2013-03-05 The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek |
| bagels and lox history: The Bagel Maria Balinska, 2008-11-03 A “scrumptious little book” about the cultural and historical background of this humble and hearty treat (The New York Times). If smoked salmon and cream cheese bring only one thing to mind, you can count yourself among the world’s millions of bagel mavens. But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the remarkable story of the bagel’s journey from the tables of seventeenth-century Poland to the freezers of middle America today, a story rooted in centuries of Polish, Jewish, and American history. Research in international archives and numerous personal interviews uncover the bagel’s links with the defeat of the Turks by Polish king Jan Sobieski in 1683, the Yiddish cultural revival of the late nineteenth century, and Jewish migration across the Atlantic to America. There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob. Maria Balinska weaves together a rich, quirky, and evocative history of East European Jewry—and the unassuming ring-shaped roll the world has taken to its heart. “Thought-provoking and fact-filled . . . Uses the bagel as a way of viewing Polish-Jewish history.” —The New York Times “Gives readers plenty to chew on . . . Thoroughly entertaining.” —The Wall Street Journal |
| bagels and lox history: The New Yiddish Kitchen Jennifer Robins, Simone Miller, 2016-03-08 Traditional Jewish Meals Made Healthier From two leaders in the Paleo cooking community, The New Yiddish Kitchen is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes. Authors Simone Miller and Jennifer Robins have selected classic dishes—like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more—all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe. So when you’re craving your favorite Jewish foods, don’t plotz! Simone and Jennifer have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long. |
| bagels and lox history: Bagels, Schmears, and a Nice Piece of Fish Cathy Barrow, 2022-03-15 A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home. Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time. Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods. BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique. AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared, respectively. Perfect for: • Home bakers and cooks who love bagels • Bread enthusiasts looking for a new project • New Yorkers who live elsewhere and want to make a classic NY bagel at home |
| bagels and lox history: Tastes of Faith Leah Hochman, 2017-12-15 Tell me what you eat, and I will tell you what you are, wrote the 18th Century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways—the cultural, religious, social, economic, and political practices related to food consumption and production—unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. More specifically, Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what Jewish means. Food—what one eats, how one eats it, when one eats it—is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions. |
| bagels and lox history: Jewish Pirates of the Caribbean Edward Kritzler, 2009-11-03 In this lively debut work of history, Edward Kritzler tells the tale of an unlikely group of swashbuckling Jews who ransacked the high seas in the aftermath of the Spanish Inquisition. At the end of the fifteenth century, many Jews had to flee Spain and Portugal. The most adventurous among them took to the seas as freewheeling outlaws. In ships bearing names such as the Prophet Samuel, Queen Esther, and Shield of Abraham, they attacked and plundered the Spanish fleet while forming alliances with other European powers to ensure the safety of Jews living in hiding. Filled with high-sea adventures–including encounters with Captain Morgan and other legendary pirates–Jewish Pirates of the Caribbean reveals a hidden chapter in Jewish history as well as the cruelty, terror, and greed that flourished during the Age of Discovery. |
| bagels and lox history: Modern Jewish Baker: Challah, Babka, Bagels & More Shannon Sarna, 2017-09-05 Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud. |
| bagels and lox history: B is for Bagel Rachel Teichman, 2022-02-09 From A to Z, asiago to za’atar, cover your ABCs while learning about this popular breakfast food. A...delightful, colorful, bagel-themed ABC book that’s an ode to the round doughy delicacy beloved by American Jews (and anyone who has good taste in food). —Kveller Roll, boil, and bake your way through this book, where unicorns and rainbows take bagel form, and schmear knows no limits! B is for Bagel teaches the whole alphabet, while introducing children to traditional and innovative bagel flavors. Vibrant photographs of each life-size bagel, plus two bonus recipes in the back, make turning the pages that much more interactive for young readers! MORE PRAISE FOR B IS FOR BAGEL “Vibrant and creative… a perfect introduction to the infinitely versatile bagel we all know and love!” —Sam Silverman, Bagel Expert at Brooklyn Bagel Blog & Founder of BagelFest “Our team of educators loves this book! It's a wonderful way to teach kids basic language skills while giving them a piece of Jewish Culture.” —The Bible Players |
| bagels and lox history: Straight Up Tasty Adam Richman, 2015 Adam Richman has met his fair share of foodie challenges as the host of the Travel Channel's most popular shows, Man v. Food and Best Sandwich in America, and sampling everything from unbearably spicy chicken wings to monstrously huge stromboli. So what does he serve up when he's behind the stove? These 150 recipes are the perfect blend of Adam's experiences--featuring homemade versions of his favorite road treats (adapting a signature Philly sandwich into dumplings, or giving an Italian spin to the Twin Cities classic Juicy Lucy burger) as well as totally original recipes to punch up your everyday meals. (Just try his chocolate mole pudding with toasted pumpkin seeds, or his poutine made with sweet potato fries, maple-glazed pork belly, and fresh burrata.) He brings in a few family favorites as well (a wild mushroom tart sprinkled with crunchy panko, or his mom's spinach pie), and shares the stories that inspired these meals in his warm, hilarious voice. Adam shows you how to pull out the stops at the dinner table and serve up delicious dishes every time without hitting the road. |
| bagels and lox history: Zabar's Lori Zabar, 2022-05-03 The fascinating, mouthwatering story (with ten recipes!) of the immigrant family that created a New York gastronomic legend: “The most rambunctious and chaotic of all delicatessens, with one foot in the Old World and the other in the vanguard of every fast-breaking food move in the city (Nora Ephron, best-selling author and award-winning screenwriter). When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that their store would eventually occupy half a city block and become a beloved mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the twentieth-century revolution in food production and consumption. Lori Zabar—Louis’s granddaughter—begins with her grandfather’s escape from Ukraine in 1921, following a pogrom in which several family members were killed. She describes Zabar’s gradual expansion, Louis’s untimely death in 1950, and the passing of the torch to Saul, Stanley, and partner Murray Klein, who raised competitive pricing to an art form and added top-tier houseware and appliances. She paints a delectable portrait of Zabar’s as it is today—the intoxicating aromas, the crowds, the devoted staff—and shares behind-the-scenes anecdotes of the long-time employees, family members, eccentric customers, and celebrity fans who have created a uniquely American institution that honors its immigrant roots, revels in its New York history, and is relentless in its devotion to the art and science of selling gourmet food. |
| bagels and lox history: The German-Jewish Cookbook Gabrielle Rossmer Gropman, Sonya Gropman, 2017-09-05 This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes. |
| bagels and lox history: The Book of Jewish Food Claudia Roden, 1999-08 A food book - a feast of the Jewish experience. |
| bagels and lox history: The Gil Marks, 1999-09-02 Indian, Romanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. |
| bagels and lox history: Dinner in French Melissa Clark, 2020-03-10 NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. “Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic. |
| bagels and lox history: A Manual for Cleaning Women Lucia Berlin, 2015-08-18 One of The New York Times Book Review's Ten Best Books of 2015 One of Jezebel's Favorite Books of 2016 A Manual for Cleaning Women compiles the best work of the legendary short-story writer Lucia Berlin. With the grit of Raymond Carver, the humor of Grace Paley, and a blend of wit and melancholy all her own, Berlin crafts miracles from the everyday, uncovering moments of grace in the Laundromats and halfway houses of the American Southwest, in the homes of the Bay Area upper class, among switchboard operators and struggling mothers, hitchhikers and bad Christians. Readers will revel in this remarkable collection from a master of the form and wonder how they'd ever overlooked her in the first place. Perhaps, with the present collection, Lucia Berlin will begin to gain the attention she deserves. -Lydia Davis |
| bagels and lox history: Beyond the Synagogue Rachel B. Gross, 2022 |
| bagels and lox history: Jew-Ish Jake Cohen, 2021-03-09 A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, and Matzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones. |
| bagels and lox history: Cooking Jewish Judy Kancigor, 2007-01-01 Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous. |
| bagels and lox history: The Artisan Jewish Deli at Home Nick Zukin, Michael Zusman, 2013-09-03 For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context. Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto. |
| bagels and lox history: Jewish Cooking in America Joan Nathan, 1998-09-08 Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws. |
| bagels and lox history: Bagels Come Home! Joan Betty Stuchner, 2014-05-01 When eight-year-old Josh and his family adopt an energetic puppy with a big personality and a talent for escaping, everyone is sure that obedience school will teach him good manners. But Bagels turns out to be a bigger handful than anyone predicted. He gets into the laundry, the groceries and the neighbor’s koi pond. He even gets expelled from obedience school. Josh and his little sister, Becky, are worried that if Bagels doesn’t shape up, their parents will send him back to the shelter. Can Bagels redeem himself before it’s too late? The epub edition of this title is fully accessible. |
| bagels and lox history: Bagels on Board Joan Betty Stuchner, 2015-10-06 In this early chapterbook, the third in a series about an adopted puppy named Bagels, the Bernsteins hop aboard a cruise and find themselves in the midst of a detective caper. |
| bagels and lox history: The 100 Most Jewish Foods Alana Newhouse, 2019-03-19 Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate. |
| bagels and lox history: Eating Delancey Aaron Rezny, Jordan Schaps, 2014-11-25 Delancey Street in New York conjures up an entire world of Yiddishkeit, Thequality of being Jewish; the Jewish way of life or its customs and practices.Delancey, and the streets that cross it in the Lower East Side-Ludlow, Essex,Orchard, Rivington, and its sister street to the north, Houston Street-are thehistorical home of Jewish immigrants and thus a cradle of that unique Jewishexperience. All the foods that were brought to America in the early 20th century by Jews duringthe great emigration from Europe came to the Lower East Side: knishes, bagels, lox,pastrami, whitefish, dill pickles, kasha, herring (in multiple variations), egg creams,and much more. It is an area that continues to undergo rapid change but EatingDelancey hopes to capture forever the Jewish cuisine of the Lower East Side. Eating Delanceyis a compilation of gorgeous photographs of classic Jewish food, with profiles and receipes from classic LES Jewish eateries such as Sammy's Roumanian Steakhouse, Russ & Daughters Appetizers, Katz's Delicatessen, Yonah Schimmel Knish Bakery, and Ratner's. These are complimented by celebrity reminiscences from Bette Midler, Jackie Mason, Itzhak Perlman, Joshua Bell, Don Rickles, Fyvush Finkel, Isaac Mizrahi, Lou Reed, Arthur Schwartz and Milton Glaser. |
| bagels and lox history: Jewish Materialism Eliyahu Stern, 2018-03-20 A paradigm-shifting account of the modern Jewish experience, from one of the most creative young historians of his generation To understand the organizing framework of modern Judaism, Eliyahu Stern believes that we should look deeper and farther than the Holocaust, the establishment of the State of Israel, and the influence and affluence of American Jewry. Against the revolutionary backdrop of mid-nineteenth-century Europe, Stern unearths the path that led a group of rabbis, scientists, communal leaders, and political upstarts to reconstruct the core tenets of Judaism and join the vanguard of twentieth-century revolutionary politics. In the face of dire poverty and rampant anti-Semitism, they mobilized Judaism for projects directed at ensuring the fair and equal distribution of resources in society. Their program drew as much from the universalism of Karl Marx and Charles Darwin as from the messianism and utopianism of biblical and Kabbalistic works. Once described as a religion consisting of rituals, reason, and rabbinics, Judaism was now also rooted in land, labor, and bodies. Exhaustively researched, this original, revisionist account challenges our standard narratives of nationalism, secularization, and de-Judaization. |
| bagels and lox history: THE HISTORY OF BAGELS IN AMERICA MARC FINTZ, 2019-11-30 The Artisan Bagel is the most iconic food ever made in the City of New York. It has become identified and synonomous with NYC itself. While people love them, most know little about their origins, the features that make them distinct from other bread, and their ties to the history of the Jewish people. Marc Fintz sheds a light on those issues and on the movement to make the Bagel a distinctly American food, rather than a Jewish, or NYC Food. This work is transcribed from a lecture series on the history of Jewish Foods, hosted by the Davidovich Bakery, on the Lower East Side of New York City in the Summer of 2019. The work is a transcription of the July 2019 lecture on the The History of Bagels in America by Marc Fintz, which took place at the historic Blue Moon Hotel before a sold out crowd. |
| bagels and lox history: Arthur Schwartz's Jewish Home Cooking Arthur R. Schwartz, 2008 Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts. |
| bagels and lox history: The Jews of Key West Arlo Haskell, 2017 Literary Nonfiction. Jewish Studies. History. 2017 Florida Book Award, Phillip and Dana Zimmerman Gold Medal for Florida Nonfiction. The dramatic story of South Florida's oldest Jewish community and a major addition to the history of this unique island city. Long before Miami was on the map, Key West had Florida's largest economy and an influential Jewish community. Jews who settled here as peddlers in the nineteenth century joined a bilingual and progressive city that became the launching pad for the revolution that toppled the Spanish Empire in Cuba. As dozens of local Jews collaborated with José Martí's rebels, they built relationships that supported thriving Jewish communities in Key West and Havana at the turn of the twentieth century. During the 1920s, when anti-immigration hysteria swept the United States, Key West's Jews resisted the immigration quotas and established the southernmost terminal of the Jewish underground, smuggling Jewish aliens in small boats across the Florida Straits to safety in Key West. But these and other Jewish exploits were kept secret as Ku Klux Klan leaders infiltrated local law enforcement and government. Many Jews left Key West during the 1930s and their stories were ignored or forgotten by the mythmakers that reinvented Key West as a tourist mecca. Arlo Haskell's THE JEWS OF KEY WEST is an entertaining and authoritative account of Key West's Jewish community from 1823-1969. Illustrated with over 100 images, it brings to life a history that had long been forgotten. |
| bagels and lox history: The Bread Baker's Apprentice, 15th Anniversary Edition Peter Reinhart, 2016-09-06 WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun. |
| bagels and lox history: What's Cooking America Linda Stradley, Andra Cook, 1997-03-01 Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every cook into a chef. -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal. |
| bagels and lox history: The Frankenbagel Monster Daniel Manus Pinkwater, 1986 When a night-roaming monster is seen in various sections of the city, few people suspect that it is the creation of the local bagel maker, Harold Frankenbagel. |
| bagels and lox history: Dinner: A Love Story Jenny Rosenstrach, 2012-06-19 Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne. |
| bagels and lox history: The Best Bagels are Made at Home Dona Z. Meilach, 1995 Dozens of toppings and spreads accent recipes for more than 60 varieties of bagels! Author Dona Meilach includes careful instructions for making bagels with the bread machine, heavy-duty mixer and food processor and describes bagel ingredients thoroughly. An introductory section gives the legends of the bagel and describes the many types of bagel paraphernalia available. |
| bagels and lox history: Eat More Better Dan Pashman, 2014-10-14 What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Read this book and every bite you take will be better. |
| bagels and lox history: The Gefilte Manifesto Jeffrey Yoskowitz, Liz Alpern, 2016-09-13 Magnetic duo and stars of the Brooklyn food scene, Liz Alpern and Jeffrey Yoskowitz revitalize Old World food traditions for today's modern kitchens in their debut cookbook. |
| bagels and lox history: Elemenopeo Harriet Ziefert, 1998 In the house alone, an unusual cat named Elemenopeo paints a picture and then curls up to dream. |
| bagels and lox history: The Great Bagel & Lox Book , 2004 |
| bagels and lox history: Food Americana David Page, 2021-05-04 Whet Your Appetites for A Fascinating History of American Food Terrific food journalism. Page uncovers the untold backstories of American food. A great read. —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana. |
| bagels and lox history: Love and Knishes Sara Kasdan, 1997 The classic, best-beloved, best-known Jewish cookbook in a newly reset and released trade paper edition. |
| bagels and lox history: Encyclopedia of Jewish Food Gil Marks, 2010-11-17 A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people. |
Home - Einstein Bros. Bagels
Breakfast egg sandwiches and fresh to made bagels on demand! Order online or straight from your phone and let your taste buds celebrate.
Home - Lefty's Bagels
Come nosh on the best bagels in St. Louis! Lefty’s Bagels is a one of a kind bagel café with amazing food and service. Our bagels are made in the traditional New York style of kettle …
Bagel - Wikipedia
Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with …
Bruegger's Bagels - Everything You Need In A Single NY Bagel
Since 1983, Bruegger's Bagels has given the world a much-needed taste of authentic NY culture. Our timeless bagel recipes delight all ages, so eat with us today!
3 Best Bagel Shops in St Louis, MO - Expert Recommendations
Baked & Boiled Bagels - Einstein Bros. Bagels St Louis - Protzel's Delicatessen, the top St Louis bagel shops Handpicked using our proprietary 50-Point inspection.
Homemade Bagels Recipe - Sally's Baking Addiction
Jan 1, 2019 · This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!
Real Homemade Bagels - Allrecipes
Feb 8, 2023 · A delicious bagel recipe for that authentic bagel flavor and texture. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment …
Home - Einstein Bros. Bagels
Breakfast egg sandwiches and fresh to made bagels on demand! Order online or straight from your phone and let your taste buds celebrate.
Home - Lefty's Bagels
Come nosh on the best bagels in St. Louis! Lefty’s Bagels is a one of a kind bagel café with amazing food and service. Our bagels are made in the traditional New York style of kettle …
Bagel - Wikipedia
Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with …
Bruegger's Bagels - Everything You Need In A Single NY Bagel
Since 1983, Bruegger's Bagels has given the world a much-needed taste of authentic NY culture. Our timeless bagel recipes delight all ages, so eat with us today!
3 Best Bagel Shops in St Louis, MO - Expert Recommendations
Baked & Boiled Bagels - Einstein Bros. Bagels St Louis - Protzel's Delicatessen, the top St Louis bagel shops Handpicked using our proprietary 50-Point inspection.
Homemade Bagels Recipe - Sally's Baking Addiction
Jan 1, 2019 · This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!
Real Homemade Bagels - Allrecipes
Feb 8, 2023 · A delicious bagel recipe for that authentic bagel flavor and texture. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment …
