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Jewish Soul Food: Traditional Fare and What It Means, by Carol Ungar
Free PDF Jewish Soul Food: Traditional Fare and What It Means, by Carol Ungar
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Jewish traditional foods often have symbolic meanings. A Passover matzo is a taste of Egyptian slavery. The Hanukkah latke reminds us of the little jug of oil that burned, miraculously, for eight nights. Noshing hamentaschen at Purim, we remember the villain Haman, and his thwarted plan to destroy the Jews.
Even more than in the synagogue, Jewish life takes place around the dining table. Jewish sages compare the dining table to an altar, and that isn’t an exaggeration. Jewish meals are ceremonies and celebrations that forge a pathway between body and soul.
In this unique cookbook, Carol Ungar links the cultural and religious symbolism of Jewish foods to more than one hundred recipes drawn from international Jewish cultures and traditions. She offers easy-to-follow recipes for Shabbat meals and all the Jewish holidays, from Rosh Hashana to the nine days before Tisha b’Av, along with fascinating briefs on how many Jewish foods—challah, kreplach, farfel, and more—express core Jewish beliefs.
With ingredients that can be found in any supermarket, and recipes adapted for the time- and health-conscious cook, this volume is for anyone who wishes to flavor Shabbat and holiday meals with Jewish soul.
- Sales Rank: #1017081 in Books
- Brand: Ungar, Carol
- Published on: 2015-05-05
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .60" w x 5.50" l, .84 pounds
- Binding: Paperback
- 224 pages
Review
“Alongside scores of delightful recipes, Carol Ungar brings to life the meaning and history behind well-known and more obscure Jewish dishes from across the centuries and shares recipes with the warmth and wisdom of the grandmothers she never knew.” —Jewish Herald Voice
“I found the balance of flavors in Ungar’s recipe to be perfect.” —Forward
"Carol Ungar didn’t design her Jewish Soul Food book as a cookbook in the strict, or even loose, sense of the term. Rather, she intended her book to be a sort of a survival guide for Jewish expats everywhere: It is not only a comprehensive compilation of dishes we Jews love to crave and wax nostalgic about, it is as importantly about the meaning and the mystique around them, what has immortalized those timeless dishes throughout our turbulent history, and what has made them survive.” —Levana’s Whole Foods Kitchen
"Even if you have cooked kosher all your life, no doubt you will find some interesting and tempting dishes that you have never tasted before.”—Jewish Connection
Review
“Carol Ungar gives us a rare combination: virtuoso writing, spiritual depth, authentic tradition, and delicious recipes. This book is a treat for body, mind, and soul.” (Sara Yoheved Rigler)
“Carol Ungar unveils the mystery of each food's mystical connotation, its deliberately designed purpose, and its relationship to specific holiday cuisine, raising our consciousness in such a way that eating becomes a much deeper, more spiritually fulfilling act.” (Yitta Halberstam)
About the Author
CAROL UNGAR, a freelance writer who lives in Israel, has written for Tablet, the Jerusalem Post, and other publications. Her website is kosherhomecooking.com.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Really Unique!
By S
I must admit I never actually sat and read a cookbook cover to cover before this one. This little book is an intro to Judaism via food. It includes recipes from Jewish communities around the world, and the how, what and why of each dish. The writing style is engaging and recipes I have tried so far have been easy to follow and successful. The author has an incredible breadth of knowledge, a sense of humor and a huge variety of recipes! I'm sending a copy to my mom!
4 of 4 people found the following review helpful.
A whole Jewish education in a cookbook. And recipes too!
By rivkah30
I have a friend who worked as a food stylist. He taught me that the pictures of food you see in magazine ads, blogs, infomercials and cookbooks are professionally designed to look spectacular in photos. In real life, they are as likely as not to be inedible.
Photographs of cereal often use glue in place of milk. Sesame seed buns might have the sesame seeds placed individually, using a tweezer. Motor oil is sometimes used in place of pancake syrup and meat in ads is generally “cooked” with a blowtorch or hairdryer and then painted with shoe polish to give it the right color. These tricks are a small part of the clever art form known as food styling and it’s in evidence in many contemporary cookbooks, whose oversized, full color pictures on glossy paper have been referred to as food porn.
By contrast, the new cookbook Jewish Soul Food: Traditional Fare and What it Means by Carol Ungar, looks like a paperback novel that you’d bring on a beach vacation. It’s filled with hand-drawn illustrations and the photographs are black and white. At first glance, you might be tempted to dismiss this book as a low quality publication.
And that would be a mistake.
Instead of publishing yet another upscale cookbook, Ungar wrote a cookbook that could only be produced by a cross between a Jewish grandmother and an adult Jewish educator. By eschewing stylized, color photos and writing extensive descriptions about the background of why Jews eat what we eat when we eat it, Ungar connects her readers to Jewish history. One of Ungar’s themes is how the physical, spiritual and cultural aspects of Jewish life merge in food. Her understated, occasionally humorous prose reminds readers, and prospective Jewish cooks, that there’s cultural depth and a measure of Jewish literacy involved in making cabbage soup, teiglach and kreplach.
Ungar divides the book into three main sections, corresponding to times when Jews eat ceremonial foods – Shabbat, Jewish holidays and life cycle events. In the modest, 200-page book, she’s included well over 100 recipes. Ungar includes recipes (and explanations) for many familiar dishes like chopped liver and cucumber salad, and for not so familiar dishes, like etrog confit (a sweet-tart jam) and Ruota di Faraone (a meat and pasta casserole from Tuscany).
Even if you end up never taking a single pot out from the cabinet, reading Jewish Soul Food is like stepping into a complex, colorful Jewish cultural story. It’s a cookbook, yes. But it’s also a short course in adult Jewish literacy.
http://jewishvaluescenter.org/jvoblog/jewish-soul-food
2 of 2 people found the following review helpful.
Oldies but greaties
By faigie horowitz
Reading Carol's book is like meeting an old "heimish" friend, someone you are comfortable with yet smart enough to surprise you again and again. Perusing the pages of these easy recipes is like a tasting in your grandmother's kitchen with some Asian, Sephardic, and fusion additions. It's traditional Jewish fare made simple with family additions, valuable tips, and sources. It's fun to learn about how some of our familiar foods evolved from Talmudic and geographic origins and to follow the diagrams for the multiple challa themes and variations. Some surprises included familiar names with unfamiliar recipes like Rabbi Freifeld's pickled herring; I pictured the jovial sage donning his apron and in a booming voice with his signature wit, concocting and directing preparation of a Shabbat delicacy.
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