From the Publisher:
A sumptuous exploration of the tastes and traditions of Judaism.
About the Author:
Upon graduation from the College of Human Ecology at Cornell University in 1961, Betty S. Goldberg's fervent interest in cooking progressed from extensive entertaining to eventually creating wonderful dishes of their own. She was soon planning and executing banquets for as many as one hundred twenty people, and before long she was teaching classes in Jewish, Mexican, and Chinese cooking.
The success of Mrs. Goldberg's classes led to the publication of the popular Chinese Kosher Cooking. In International Cooking for the Kosher Home, she continued the process she initiated with great success in Chinese Kosher Cooking - namely, converting nonkosher recipes into splendid kosher dishes. She is also the author of Traditional Jewish Cooking.
Release Date: 1997