JEWISH COOKERY by Leah W. Leonard

JEWISH COOKERY

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KIRKUS REVIEW

Complete guide to Jewish cooking, which includes all aspects, -- German, Hungarian, Russian, Austrian, Roumanian, Israeli -- with special attention to holiday dishes, dietary laws, food customs. The famous dishes are all here (gefulte fish, blintzes, knishes, challah, borscht, strudel, chopped herring, potato pancakes, pirogen, piroshki, bagel, etc.). The arrangement is unusual:- breakfast, eggs, dairy dishes, meats, meatless meals, cheese dishes, soups, sauces, organ meats (valuable addition this), vegetables, salads, breads, cakes, cookies, desserts, appetizers, frozen desserts, beverages, pickles and relishes, the emergency shelf. Good recipes for family use, specialized in selection, but covering so wide a range of food values, that it should serve as a basic cookbook, in the same way that The Settlement Cookbook, The Joy of Cooking, etc. serve.

Pub Date: Nov. 14th, 1949
Publisher: Crown