Search Results: "Batia Plotch"


Released: March 1, 1992

"For cooks without a lot of training or ambition, an attractive, varied, broadening, and handy collection. (Photographs.)"
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. Read full book review >