The Rotisserie Grilling Cookbook ─ Surefire Recipes & Foolproof Techniques

Learn about one of the most vital subtopics in Jewish cooking: preserved foodsJewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills.

The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook "Jewish food" only on holidays.Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.

"Emily Paster's The Joys of Jewish Preserving is a jewel of a book. Clearly and appetizingly she tells the tales of pickles and preserves, both sweet and savory, from pomegranate paste to prune lekvah." - Joan Nathan, author of Jewish Cooking in America and King Solomon's Table "This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book.

It will engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking." - Karen Solomon, author of Jam It, Pickle it, Cure It "Emily Paster serves up a delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today." - Jenn Louis, chef/owner, Lincoln (Portland, Oregon), and author of Pasta by Hand "Emily Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to `eat Jewish." - Leah Koenig, author of Modern Jewish Cooking "To survive for thousands of years, often on the move and often living in inhospitable places, the Jews had their religion, their rituals, and their foods-and all three required adaptation and preservation. Thank you, Emily Paster, for reminding us that to preserve a food is to preserve a tradition, a culture, and a people.

Your book has been a joy to read and your recipes will be a joy to follow." - Mark Russ Federman, Russ and Daughters, New York "The Joys of Jewish Preserving is a buoyant and useful exploration of the Jewish preserving tradition that manages to be both modern and rooted in age-old culture. It should be a mandatory addition to anyone's collection of books on preserving." - Marisa McClellan, author of Food in Jars "The Joys of Jewish Preserving is the most exciting resource in my pantry! Because pickles and jams were such an important part of my early food memories, I cannot wait to update them in my professional kitchen and my home cupboard with the help of Emily Paster's incredible book." - Michael Solomonov, co-owner and chef, Zahav (Philadelphia), and author of Zahav: A World of Israeli Cooking

Derrick Riches has been the expert and writer for the barbecue section of About.com for the past 16 years.

Sabrina Baksh, who is married to Derrick, is a recipe developer, food stylist, and food photographer whose work has been published in a variety of online and print venues, including last year's The Biggest Black Book Ever from Esquire. Riches and Baksh live in Salt Lake City, Utah.