Best Arthur Schwartz books

Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

Arthur Schwartz

Best price for this book: $ 15.99

Buy
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. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards

James Beard Foundation Cookbook Award Finalist: American Category

IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist  "Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience."—New York Times Book Review Summer Reading issue, cookbook roundup“Schwartz 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 personaality and love for food radiating from the page . . . 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.”—Publishers Weekly

Soup Suppers: More Than 100 Main-Course Soups and 40 Accompaniments

Arthur Schwartz

Best price for this book: $ 5.49

Buy

Healthful, practical, and economical, soup as a main course is a natural for the way people eat today. In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into a sensational meal.

His chapters are conveniently organized by main ingredient and feature recipes that offer something for everyone. Here are new recipes for soups from around the world as well as favorites from just around the block, all made equally accessible to American cooks and their kitchens. Here you will find everything from simple, homey dishes like Chicken Gumbo, Fresh Tomato Soup, and Chili con Carne to such adventuresome departures from the everyday as Porcini, Potato, and Barley Soup; Thai Shrimp Soup; and Moroccan Harira with Chick-peas.

In addition to the soups themselves, Arthur Schwartz provides recipes for accompaniments--breads, salads, appetizers, and desserts--that make his already hearty soups complete meals. Bruschetta, Popovers, and Walnut Onion Muffins are easy to prepare and delicious on the side of a soup, as are healthy recipes for Celery and Parmesan Salad, Marinated Mushrooms, and String Beans with Garlic and Sesame Oil. There is no better way to end a meal than with Arthur Schwartz's recipes for desserts, including Oatmeal Lace Cookies, Blueberry Apple Crumble, and Swedish Almond Cake.

Presented in the relaxed and friendly manner for which Arthur Schwartz is known, Soup Suppers offers a versatile and satisfying, wholesome and hearty approach to home-cooked meals.

Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

Arthur Schwartz

Best price for this book: $ 14.95

Buy
Arthur Schwartz covers the personalities, products, restaurants, bakeries, food stores, and events that make the Big Apple the dining capital of America. "The Schwartz Who Ate New York" knives and forks his way through all five boroughs to bring the history of New York City food and more than 100 of its best recipes to the table.
Schwartz tells the story of each immigrants group's culinary challenges and contributions, beginning with those hearty eaters, the first Dutch settlers. Other highlights include how the introduction of fine dining at Delmonico's in 1827 coincided with the city's transformation into an international center of commerce; how multiple outposts of Horn & Hardart, Childs, Chock Full o' Nuts, and Schrafft's fed the masses; where '21' hid its alcohol during Prohibition; why Jewish immigrants quickly established their own food stores on the Lower East Side; how chicken and waffles came to be a famous pair; and how Porterhouse steak got its name. Also included are entertaining profiles of the city's most influential food personalities from Arnold Reuben, who was the first restaurant owner to name sandwiches after famous people, to the legendary James Beard, and one of today's premier restaurateurs, Danny Meyer.
Readers will also find a wealth of recipes for dishes that originated in New York City, such as Black and Whites, Delmonico Potatoes, and Egg Creams, as well as those dishes with New York style that have gained nationwide appeal, such as Manhattan Clam Chowder, Cheesecake, and Knishes.

Naples at Table : Cooking in Campania

Arthur Schwartz

Best price for this book: $ 26.5

Buy

Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.

In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.

Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.

This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.

Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."

A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Arthur Schwartz

Best price for this book: $ 37.5

Buy
Southern Italian food—from bruschetta and tomato sauce to spaghetti and meatballs—is the most talked about and home cooked food in America. And the area's sleepy hill towns and rocky coastlines have become "it" destinations for in-the-know foodies and travelers from all over the world.

For more than a decade, award-winning cookbook author Arthur Schwartz delved deep into each region of Southern Italy, inviting himself into rustic home kitchens, making friends, and dining at the best local restaurants. Now, in The Southern Italian Table, he presents 130 recipes that celebrate local ingredients and simple flavor combinations behind authentic Southern Italian cuisine.

Follow Schwartz along country roads and city side streets to discover Neapolitan Pizza, Baked Tomato Sauce, and Walnut Pie from Campania, where tomatoes grow better than anywhere else in the world and walnuts ripen sweet and plump in the winter. From the mountainous region of Molise comes hearty Lamb Stew, and from the dry climate and wheat fields of Puglia hail dishes such as Orecchiette with Broccoli Rabe and Charcoal-Roasted Artichokes. Calabria's diverse landscape inspires Pasta Disks with Shrimp, Fennel Seed, and Arugula and Lamb Chops with Black Olives. Risotto with Sausage and Smoked Cheese showcases Basilicata's famous pork sausages and scamorza cheese, and Sicily's Salt-Seared Swordfish with Garlic and Mint, Ground Pork Ragù with Chocolate, and classic Apple Cake exemplify the island's variety of culinary influences.


The Southern Italian Table
is organized from antipasti (appetizers) to dolci (sweets), and written for the American home cook. With beautiful full-color photography, easy-to-find ingredients, and headnotes and sidebars that put the recipes in historical and cultural context, Arthur Schwartz's new cookbook will become a dog-eared favorite and a friendly guide to la vita italiana.

Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

Lisa Stander-Horel

Best price for this book: $ 13.64

Buy

No cookie, strudel, brownie, pie, cake, tart, or treat left behind.

This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make―and the bakery and store-bought favorites she and her family missed the most. Here are Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!

Along with every dessert recipe you might desire, Nosh on This also includes:

• A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing
• An Out of a Box chapter that shows you how to get the most out of a cake mix
• A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients
• Color photographs and valuable tips throughout.

With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.

What To Cook When You Think There's Nothing in the House To Eat: More Than 175 Easy Recipes And Meal Ideas

Arthur Schwartz

Best price for this book: $ 15

Buy
Gathers recipes using ingredients commonly on hand in most kitchens, from anchovies, bread, and carrots to sour cream, tuna, and yogurt

Great Pies & Tarts

CAROLE WALTER

Best price for this book: $ 16.99

Buy
Carole Walter makes it easy for even beginners to create delicious pies and tarts. Simple, step-by-step instructions show how to make both American-style pie pastry and French-style tart pastry. Also included are the four basic recipes on which all other pies and tarts are based. Finall, Walter offers over 150 recipes for both sweet and savory pies, tarts, and sauces, including:

• Blueberry Crumb Pie with Warm Blueberry Sauce
• Java Eggnog Pie
• Flourless Macaroon Tart in Almond Nut Pastry
• Apple Tarte Tatin
• Wild Mushroom Tart with Savory Streusel

This accessible book is a must-have for beginners and an ideal reference for experienced pastry chefs.

Social Casework

Arthur Schwartz

Best price for this book: $ 56.01

Buy

Vaccination Ethics and Policy: An Introduction with Readings (Basic Bioethics)

Best price for this book: $ 39.75

Buy

A comprehensive overview of important and contested issues in vaccination ethics and policy by experts from history, science, policy, law, and ethics.

Vaccination has long been a familiar, highly effective form of medicine and a triumph of public health. Because vaccination is both an individual medical intervention and a central component of public health efforts, it raises a distinct set of legal and ethical issues -- from debates over their risks and benefits to the use of government vaccination requirements -- and makes vaccine policymaking uniquely challenging. This volume examines the full range of ethical and policy issues related to the development and use of vaccines in the United States and around the world. Forty essays, articles, and reports by experts in the field look at all aspects of the vaccine life cycle. After an overview of vaccine history, they consider research and development, regulation and safety, vaccination promotion and requirements, pandemics and bioterrorism, and the frontier of vaccination.

The texts cover such topics as vaccine safety controversies; the ethics of vaccine trials; vaccine injury compensation; vaccine refusal and the risks of vaccine-preventable diseases; equitable access to vaccines in emergencies; lessons from the eradication of smallpox; and possible future vaccines against cancer, malaria, and Ebola.

The volume intentionally includes texts that take opposing viewpoints, offering readers a range of arguments. The book will be an essential reference for professionals, scholars, and students.

Contributors
Jeffrey P. Baker, Seth Berkley, Luciana Borio, Arthur L. Caplan, R. Alta Charo, Dave A. Chokshi, James Colgrove, Katherine M. Cook, Louis Z. Cooper, Edward Cox, Douglas S. Diekema, Ezekiel J. Emanuel, Claudia I. Emerson, Geoffrey Evans, Ruth R. Faden, Chris Feudtner, David P. Fidler, Fiona Godlee, D. A. Henderson, Alan R. Hinman, Peter Hotez, Robert M. Jacobson, Aaron S. Kesselheim, Heidi J. Larson, Robert J. Levine, Donald W. Light, Adel Mahmoud, Edgar K. Marcuse, Howard Markel, Michelle M. Mello, Paul A. Offit, Saad B. Omer, Walter A. Orenstein, Gregory A. Poland, Lance E. Rodewald, Daniel A. Salmon, Anne Schuchat, Jason L. Schwartz, Peter A. Singer, Michael Specter, Alexandra Minna Stern, Jeremy Sugarman, Thomas R. Talbot, Robert Temple, Stephen P. Teret, Alan Wertheimer, Tadataka Yamada