The Jewish American Kitchen

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Description: As Raymond Sokolov tells us in this warm, witty, and inviting book, Jewish cooking in America is something new made from something old. Dishes were created by grandmothers and mothers from recipes used by their grandmothers and mothers in ragged hamlets, urban ghettos, and cosmopolitan cities. Out of memories of an older world and way of life -- but adapted to American customs and cuisine -- American Jewish cooking evolved. 

For The Jewish-American Kitchen Sokolov has collected 135 recipes redolent of the American Jewish home. These are classic recipes for dishes that are synonymous with home, family, and comfort.

Written by Susan R. Friedland, the recipes are divided into chapters on appetizers, soups, fish, poultry, meat, vegetables, noodles and grains, breads and pastries, and foods for Passover. The clear, easy-to-follow recipes start with tips for rendering shmaltz and include a one- or two- chicken Chicken Soup (either version will cure all ills, but the two-fowl version works faster), Stuffed Veal Breast, Health Salad, Gefilte Fish, Hamantaschen, and the obligatory Egg Cream. 

In his introduction, Sokolov tackles the question What Is Jewish Food? and moves on to the rules of kashruth and cookery. Recipe notes -- in Sokolov's distinctively humorous style -- cover the history of the dishes as well as traditions associated with certain foods. 

And, unlike any other Jewish cookbook, full-color photographs bring both the foods and traditions to life. Louis Wallach has shot more than 45 appealing photographs of ingredients, techniques, and finished dishes -- giving us more of a chance to share in Raymond Sokolov's enjoyment of this wonderfully rich cuisine. 

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Condition: Good condition.