Judy Bart Kancigor
Publisher: Workman Publishing Company
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here’s the real homemade Gefilte Fish ï¿½ and also Salmon en Papillote. Grandma Sera Fritkinï¿½s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene’s traditional matzoh balls and Judy’s contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts ï¿½ the holiday has its own chapter ï¿½ and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittelï¿½s Husbandï¿½s Second Wife Lenaï¿½s Nut Cake.
Blending the recipes with over 160 stories from the Rabinowitz familyï¿½by the end of the book you’ll have gotten to know the whole wacky clanï¿½and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever ï¿½ really! ï¿½ from her mother, Lillian. (Or as the author says, “When you write your cookbook, you can say your mother’s is the best.”)
Every recipe, a joy in the belly.
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Note: AllJudaica.com is owned by Rosenblum’s World of Judaica, which is one of the oldest Judaica stores in the United States. Their store has been open for over 75 years!
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