An excellent and interesting cookbook published prior to the explosion of interest in American regional cooking. Many chapters lead with a primer for those who are new to cooking or new to Jewish cooking in general. Many definitions are included for food in common parlance today (matzo, bagels, etc.) and newly "Pareve" ingredients that would have been off-limits in the kosher kitchens prior to the 1970s. As much a snapshot in culinary history as a cookbook, the recipes reflect a wide breadth of flavors and cuisines enjoyed by women of Jewish faith.
Release Date: 1973