Got kugel? Got Kugel with Toffee Walnuts? Now you do. (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..
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 - really - from her mother, Lillian.
Blending the Recipes with over 160 stories from the Rabinowitz family--by the end of the book you\'ll have gotten to know the whole wacky clan--and 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.
Not to mention Tanta Esther Gittel\'s Husband\'s Second Wife Lena\'s Nut Cake.
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).
Cooking Jewish gathers Recipes from five generations of a food-obsessed Family into a celebratory saga of cousins and kasha, Passover feasts - the holiday has its own chapter - and crossover dishes.
Aunt Irene\'s traditional matzoh balls and Judy\'s contemporary version with shiitake mushrooms.
Grandma Sera Fritkin\'s Russian Brisket and Hazelnut-Crusted Rack of Lamb.
Here\'s the real homemade Gefilte Fish - and also Salmon en Papillote.
Got kugel? Got Kugel with Toffee Walnuts? Now you do
