THE INTERNATIONAL KOSHER COOKBOOK by Batia Plotch

THE INTERNATIONAL KOSHER COOKBOOK

The 92nd Street Y Kosher Cooking School
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KIRKUS REVIEW

 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.)

Pub Date: March 1st, 1992
ISBN: 0-449-90366-4
Page count: 384pp
Publisher: Ballantine
Review Posted Online:
Kirkus Reviews Issue: Jan. 15th, 1992