I met Emily Paster on Twitter sometime in the summer of 2010. In those days, she was a part-time law professor and full-time mom, just starting her canning and preserving journey. She would frequently reach out to ask a question or simply engage around our shared interest.
In the intervening years, our online conversations led to real-life friendship and it has been a treat to watch (and offer a little help when possible) as she has transitioned into a career as a food writer and cookbook author.
Earlier this summer, Emily published her second cookbook, called The Joys of Jewish Preserving was published (her first was last summer’s Food Swap!) and it is gorgeous, accessible, and perfect for preservers of all stripes.
This lovely book celebrates the many aspects of traditional Jewish jams, pickles, fruit butters, and spreads. From your classic fermented deli pickle to lemon curd designed to use up extra egg yolks (common around Passover!), there’s a wealth of goodness here.
The other thing Emily does really beautifully in this book is that she gives you lots of ways to use up the preserves you’ve made. I’m hoping to make her Sweet Potato Latkes (page 132), the Chocolate Babka with Jam (page 139), and her Cream Cheese Rugelach.