Books by Batia Plotch

Released: March 1, 1992

Thai, Italian, Mexican, and French food show up along with Middle Eastern and Eastern European in this collection of recipes from more than 16 countries—some of them from Jewish communities, others kosher without trying, and still others adapted (e.g., veal instead of pork chops with Alsatian mustard sauce and noodles; ground turkey instead of pork in Chinese stuffed mushrooms) by the chef-teachers at N.Y.C.'s 92nd Street Y Kosher Cooking School. Besides the country-by-country arrangement of menus made up of typical ethnic dishes (Caribbean black beans and rice; an Indian basmati pulao) there are ``Celebration'' menus for a Mediterranean buffet and an English tea, as well as for the different Jewish holidays. For cooks without a lot of training or ambition, an attractive, varied, broadening, and handy collection. (Photographs.) Read full book review >