Throughout Jewish history, preserved foods have served both practical and spiritual needs, keeping alive a people and their faith through sojourns in deserts and isolation in ghettoes. In her second book, Paster, a D.C. native now based in Chicago where she writes the West of the Loop blog, presents seventy-five recipes. Both traditional and brand new, these cover jams and fruit preserves, pickles, and holiday dishes. Each is illustrated with beautiful color photographs and accompanied by stories contextualizing it within Jewish tradition.
We'll have some preserves on hand for people to try out.