First rye bread. Then the bagel. Cheesecake. Good old-fashioned chicken noodle soup, pot roast, blintzes. From eastern Europe to the Lower East Side to the rest of America, these wonderful, once exotic foods are now a part of our daily culinary language. Mixing a warm story of the author's Rabinowitz family with the treasure of four generations of recipes, COOKING JEWISH is home cooking at its best. Collected by Judy Kancigor, a food columnist for the "Orange County Register" who self-published the book as a gift to her ...
First rye bread. Then the bagel. Cheesecake. Good old-fashioned chicken noodle soup, pot roast, blintzes. From eastern Europe to the Lower East Side to the rest of America, these wonderful, once exotic foods are now a part of our daily culinary language. Mixing a warm story of the author's Rabinowitz family with the treasure of four generations of recipes, COOKING JEWISH is home cooking at its best. Collected by Judy Kancigor, a food columnist for the "Orange County Register" who self-published the book as a gift to her family and then went on to sell 11,000 copies, here are 600 traditional and untraditional recipes from her large and entertaining family of outstanding cooks: including the best chicken soup ever-- really!-- from her mother, Lillian. Here's Grandma Sera Fritkin's Russian Brisket, a must for Passover. The real, handmade Gefilte Fish-- and Salmon Teriyaki. Shav-- and Barry and Laura's Miso Soup. Seventeen different kugels, including the undisputed king, Rita's Special Kugel (" created long before cholesterol became a household word!" ). Mama Hinda's Challah. Kasha With or Without the Varnishkas. Tsimmes with a twist-- try them Southwestern Chile-Stuffed. Glorious dishes from the Sephardic side of the family, like Moroccan Spicy Apricot Lamb Shanks and Malca's Baba Ghanoush. And befitting the work of passionate cooks who will use any excuse to get together to eat, nearly half a book's worth of desserts: pies, cakes, cookies, bars, and a dozen cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganiot (Hanukkah jelly doughnuts). Every recipe, a joy in the belly.
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This is the most incredible book.I loved it when i read words in Yiddish that my mother-in-law always used. I loved knowning about the family and the recipes.I pick it up again and again just to read. BUY IT BUY IT
May 20, 2010
Not just for us Jews
This is an excellent "story-telling" cookbook for everyone. A true find. Make anything from this and you can be pretty much assured of sucess. I do most of my recipe-searching online so most of my books have disappered from the kitchen. Not this one! BTW, love to see this as an Apple iPhone App...
Oct 31, 2009
Jewish Cooking Made Easy
Judy Bart Kancigor obviously spent hours collecting recipes from family, friends, and friends of family and friends of friends, and it shows in the recipes and in her loving comments. She even included pictures of many of her family members. What a great book for keeping and for buying extra copies to share with others who also love to "Cook Jewish!" A friend for whom I bought Judy's book six months in advance of her birthday has already received her copy. I just couldn't wait that long for her to start enjoying this book as much I did!
Sep 19, 2008
Getting to Know You
A very fun book. You get to meet the whole family and feel like you should be able to call her son and daughter-in-law, Stu and Shelly, here in Minnesota, and kabbitz for a while. I want to try some of the more ethnic recipes. I can just hear the Kerplach going into the soup and smell the strudel baking. Try it you'll like it...a lot.
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