Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

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Workman Publishing, Nov 22, 2007 - Cooking - 656 pages
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Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s 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 – the holiday has its own chapter – 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 Gittel’s Husband’s Second Wife Lena’s Nut Cake.

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. 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. (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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Contents

Appetizers
3
Soups
61
Salads
93
Meats
127
Poultry
171
Fish
217
Vegetables
239
Potatoes noodles rice and grains
267
Pies and pastries
435
Cookies
457
Desserts and candy
505
Passover
535
Drinks
595
Conversion tables
612
Whos who
613
Credits
614

Breads
325
Breakfast
347
Cakes
369
Index
615
Copyright

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About the author (2007)

Judy Bart Kancigor started Cooking Jewish as a family project. She is a freelance food writer and columnist for the Orange County Register. A popular teacher of Jewish cooking and family life, she speaks at synagogues, women’s organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California.

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