THE BEST OF JEWISH COOKING by Phyllis & Others Frucht

THE BEST OF JEWISH COOKING

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KIRKUS REVIEW

You don't have to be Jewish to love Levy's rye bread -- nor challah (there are several suggestions for shaping and braiding), nor pumpernickel (however, somebody forgot the bagels!), nor any of these recipes assembled by the haimish of a New Jersey conservative congregation. But if you are, you'll find the organization here helpful: menus for each holiday, all foods coded (meat, dairy, parve) according to the dietary laws, and you'll be surprised by the large section of ""foreign"" (Chinese, Italian, German of course, etc.) dishes. The traditional ""pinch of this, a little bit of that"" of these family specialties has been converted so there's no guessing, but for the desserts, say, you'll probably want to reduce many of the overly sweet TBS to tsp. Not strictly ethnic -- there's a Caesar salad, a Hawaiian barbecue sauce, even a chili con came -- aside from an inviting ess, ess, mein kind.

Pub Date: Sept. 12th, 1974
Publisher: Dial