THE COMPLETE AMERICAN-JEWISH COOK BOOK by

THE COMPLETE AMERICAN-JEWISH COOK BOOK

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KIRKUS REVIEW

Disabuse your minds of the idea that American-Jewish cookery appeals only to those to whom dietary laws are important. After all The disproved that theory. Jewish cookery is international -- and in America has come to full stature. Here is virtually an encyclopedia of Jewish cooking, with full recognition given to Kosher marketing and Kosher cooking, as well as to adaptation to non-orthodox dishes. Plenty of sound basic information, hints on causes of failures, on marketing, etc. The main text consists of recipes, starting with Passover dishes, and then going on-alphabetically- from Appetizers and Beverages and Breads to Salads, Sandwiches, Sauces and Vegetables. The hoped-for Jewish dishes are there, in abundance,- bagel, challah, kreplach, piroshke, tzimmes, matzo dishes, kneidlach, blintzes, knishes, kugel, and so on. My one disappointment was failing to find a herring salad! The one given seemed to me pretty anemic.

Pub Date: Sept. 15th, 1952
Publisher: World