Kosher Southern-Style Cookbook
Of all the regional cooking in this country, nothing beats the down-home Southern variety. Even the names of the recipes make your mouth water: Sumter's Succotash, Revival Veal Ribs, Miss Lou's Fried Grits, Prissy's Peanut Soup, Cajun Duck Jambalaya, and Yankee Go Home Cocktail. But what about Olde Southern Kosher Kornbread, Shavuot Potato Shissel, or Kugel mit Roshinkes? That's Southern cooking, too- Kosher style! The conscientiously prepared recipes in Kosher Southern-Style Cookbook allow cooks to keep Kosher without missing out on the flavor of the South. Authors Sylvia Gerson and Mildred Covert make traditional Southern dishes Kosher by using clever substitutes-Hamish Hopping John uses Beef Frye instead of pork, Birming "Ham" calls for corned beef, and jambalaya's richness can be re-created by using duck or Kosher smoked sausage in place of pork sausage. Other recipes include Galitzianer Goysters, Suwannee River Katzfish Chowder, Klezmer Chicken, Nu Awlins Kugel, Tevye's Tongue, and Shtetl Fried Chicken. This well-researched work contains brief histories of the eleven states of the Confederacy as well as some of each state's specialties, including some recipes that predate the Civil War. Also included are recipes for the festivals of Shavuot and Succoth. Kosher Southern-Style Cookbook contains a plethora of carefully constructed recipes that are sure to please the most conscientious Kosher cook. Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor. The two New Orleanians have written three other Kosher cookbooks: Kosher Cajun Cookbook, Kosher Creole Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.
3 pages matching esrog cake in this book
What people are saying - Write a review
We haven't found any reviews in the usual places.
The Palmetto State
The Magnolia State
24 other sections not shown
2-quart 30 minutes 350 degrees apples Bake at 350 baking dish baking powder bay leaf beans Beat the egg beaten Beef Frye bell pepper black pepper blended boiling bread crumbs brown sugar butter or margarine carrots casserole celery chicken chili powder cinnamon clove garlic Combine corn cornmeal cornstarch Cover cracker cream cheese cup flour cup milk cup sugar cup water deep frying diced drained egg yolks finely chopped fish frying greased green pepper Kosher lemon juice Let stand lightly mayonnaise meat melted Microwave Microwave on high minced mushrooms noodles paprika pareve margarine parsley peas pecans peeled pepper to taste potatoes Preheat the oven raisins Reduce the heat remaining ingredients rice salad salt and pepper saucepan Serves shallots Shavuot simmer skillet sliced soup spoon Sprinkle stirring occasionally Tabasco sauce tablespoon tbsp teaspoon tender tomato V2 cup V2 tsp vanilla vegetable oil vinegar Worcestershire sauce