Levy says this book was inspired by a letter Julia Child wrote her 17 years ago, suggesting that she write a ``high-class book on Jewish cooking.'' An American raised on Eastern European Jewish fare, married to an Israeli, and well traveled in Europe (she has written a series of cookbooks with the umbrella title Fresh From France—none reviewed), she also credits a Jewish sister-in-law from India for yet another ethnic mix—so the international approach comes naturally. The recipes are prefaced by profiles of the two major Jewish cuisines, Ashkenazic and Sephardic, and their major subcategories; and they're arranged first by Jewish holiday, then conventionally by course, with the different styles (including Israeli ``new cuisine'') intermixed throughout. This makes for interesting variety and encourages browsers of any background to incorporate some new ideas into their own traditional meals. Levy also introduces different ways with well-known standards. Her Israeli mother-in-law, for one simple example, soaks but does not boil the dried chickpeas she puts in falafels. Both festive and everyday, but never formidable or fussy, Levy's recipes are ``high class'' in their fidelity to fresh ingredients, traditional standards, and contemporary taste.
Pub Date: Nov. 4, 1991
ISBN: 0-446-51568-X
Page Count: 336
Publisher: N/A
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Sept. 15, 1991
BOOK REVIEW
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
BOOK REVIEW
BOOK REVIEW
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