Betty Crockers Easy Slow Cooker Dinners or Arthur Schwartzs Jewish Home Cooking

Betty Crocker's Easy Slow Cooker Dinners: Delicious Dinners the Whole Family Will Love

Author: Betty Crocker Editors

Dinner ready and waiting when you want it - it's all possible with your slow cooker and Betty Crocker! Betty Crocker's Easy Slow Cooker Dinners gives you 50 slow cooker dinners recipes -- from succulent meats and fantastic poultry, to simmering one-pot meals including vegetarian options, as well as heartwarming soups and stews. Plus, you'll find tips and techniques for the best way to use a slow cooker - including extra-special shortcuts, cleaning hints, how to lock in flavors, and other finishing techniques to make every dinner look as good as it tastes.

Book review: Cost Effectiveness Analysis or Mineral Processing Technology

Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

Author: Arthur Schwartz

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. Jewish Home Cooking presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture.

* Schwartz won the 2005 IACP Cookbook of the Year.

The New York Times - Sam Sifton

…helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the lens of what he calls the Yiddish-American experience…[Schwartz's] stories about New York foodways are learned and funny. Amid them, he offers definitive, simple and deadly effective recipes

Publishers Weekly

Schwartz (Arthur Schwartz's New York City Food) breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personality and love for food radiating from the page. Oddly, even the shorter anecdotes often run longer than the actual recipes; anyone intending to cook from the book should have some kitchen experience or risk frustration at the often brief instructions. Dishes run the gamut from beloved appetizers like gefilte fish to classic meat and dairy main items (cholent, blintzes), plus less familiar items like onion cookies and Hungarian shlishkas (light potato dumplings). Schwartz intersperses engaging commentary on everything from farfel and matzo to Romanian steakhouses and why Jews like Chinese food. Those with Westernized palates may recoil at the thought of gelled calf's feet, but Schwartz shows how stereotypically heavy Ashkenazi food can be improved and made at least somewhat lighter when prepared properly. Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes. (Apr.)

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Judith Sutton - Library Journal

Schwartz, author of several cookbooks, including New York City Food, presents 100 or so recipes for classic Jewish dishes, e.g., Gefilte Fish, Flanken, Kreplach, Hamantaschen. This is the food of Ashkenazi Jews (as opposed to Sephardim)-i.e., the eastern European Jews who spoke Yiddish. Many readers will remember their grandmothers cooking these dishes, which today are often reserved for (or relegated to) holiday meals; Schwartz wanted both to rescue almost-forgotten dishes and to update these traditional recipes to make them healthier and somewhat more contemporary ("a lessening of the schmaltz here, a tweak there"). His lengthy, informed, and readable headnotes provide background, and there are sidebars throughout on ingredients and various intriguing topics (Who knew Heinz vegetarian beans were the first commercial products to be certified kosher, in 1923?-its ketchup was the second, in 1924). Useful as both a reference and a cookbook, this is strongly recommended.