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The Gefilte Manifesto : New Recipes for Old World Jewish Foods
by Jeffrey Yoskowitz and Liz Alpern


Overview -

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine.  Read more...


 
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More About The Gefilte Manifesto by Jeffrey Yoskowitz; Liz Alpern
 
 
 
Overview

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

The Gefilte Manifesto is more than a cookbook. It s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

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Details
  • ISBN-13: 9781250071385
  • ISBN-10: 1250071380
  • Publisher: Flatiron Books
  • Publish Date: September 2016
  • Page Count: 352
  • Dimensions: 9.7 x 7.8 x 1.2 inches
  • Shipping Weight: 2.55 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Jewish & Kosher

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-09-19
  • Reviewer: Staff

Some readers will be disappointed that Alpern and Yoskowitz, purveyors of a pop-up dining service called the Gefilteria, provide exactly three gefilte fish recipes. Whitefish, it seems, can be stretched only so far. One of the three is visually stunning, at least, and involves stuffing the fish and matzo meal mixture back into the skin to be baked and then served with the head reattached. There is also a discussion as to whether sweet gefilte is superior to peppery. The authors have actually dug deeper than the title implies, providing a comprehensive and joyful survey of Eastern European Jewish cuisine. Each chapter begins with an explanation, in detail, of just how much they love the foods that are about to be discussed (spoiler alert: they love them a lot). There are all the classics of Ashkenazi cooking, along with some contemporary variations: classic sour dill pickles, but also cardamom pickled grapes; chicken soup, but also spiced blueberry soup. Embracing the concept of excellent when done right, there are instructions not only for making your own bagels but for churning your own butter or cream cheese. Schmaltz, of course, gets its due, as does its fried chicken-skin by-product, gribenes. Photos by Lauren Volo show stuffed cabbage, though these are stuffed with kimchi, and home-cured pastrami, at home indeed when nestled on rye and topped with spicy, whole-grain mustard. (Sept.)

 
BookPage Reviews

Cooking: Triumphant cooking

Julia Turshen, food writer, recipe developer and co-author of many well-known cookbooks, now has a big, beautiful book to call her very own. Small Victories, with over 400 recipes and 160 luscious photographs, is that special kind of capacious cookbook that covers it all—breakfast to dinner, appetizers to dessert—without weighing in at five kilos and doubling as a doorstop. Turshen, passionate about food since she was able to walk, has curated her collection of recipes with care, pointing out the “small victories”—her encouraging term for kitchen lessons learned—in each of these recipes. Although ideal for the inexperienced cook, the veteran will also welcome Turshen’s expert advice and ideas for multiple variations on a single dish. Her detailed instructions are supportive whether you’re cooking her superb Sweet Potatoes with Caramelized Onions or tender Turkey and Ricotta Meatballs. Small Victories is a big winner.

WEEKNIGHT WONDERS
It never changes—summer slowly sinks into fall, and it’s back to reality all over again and, for many of us, back to the challenge and stress of getting a good, home-cooked dinner on the table every weeknight. Chungah Rhee, a master of no-fuss, super-easy meals and the creator of a popular food blog, has collected over 100 recipes in Damn Delicious. It’s her first cookbook, and it just might become the sensible, go-to source that keeps you from ordering in or going out, while trimming costs and unwanted calories. Rhee shares her strategies and shortcuts for stocking up your pantry and freezer with the enabling essentials for everything from quickie breakfasts to on-the-table-in-30-minutes dinners, plus appetizers, sides and a sprinkling of desserts. Consider Shrimp and Broccoli Stir-Fry, Greek Chicken with Kalamata Olives and Feta, Asian Garlic Noodles, or a one-pan wonder like Pork Chops with Asparagus, Tomatoes, and Corn—all Damn Delicious, all damn good ways to ease the squeeze on time and tempers.

TOP PICK IN COOKBOOKS
Liz Alpern and Jeffrey Yoskowitz are millennials on a mission. They are also master mavens of Ashkenazi Jewish cooking and founders of The Gefilteria, an artisanal food company dedicated to producing the traditional treasures of Central and Eastern Europe. They’re not just preserving old world recipes, they’re reimagining and reinvigorating the foods that defined that cuisine for generations. A blend of enthusiasm and expertise, The Gefilte Manifesto, their fabulous debut cookbook, offers Alpern and Yoskowitz’s take on time-honored comfort foods with their heady flavors and wonderful textures, like Rustic Matzoh Balls in Classic Chicken Soup (aka Jewish penicillin), Chopped Liver Pâté, light Cauliflower and Mushroom Kugel and Wine-Braised Brisket with Butternut Squash. Grandma never made Cardamom Pickled Grapes, Challah with a Marble Rye Twist or Dark Chocolate and Roasted Beet Ice Cream, but she’d approve of these delicious innovations and recognize their Ashkenazi souls. L’chaim!

 

This article was originally published in the September 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews