Cooking Jewish or Asthma Cooking

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Author: Judy Bart Kancigor

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.")

Everyrecipe, a joy in the belly.

KLIATT

This expansion of a self-published family cookbook includes not just the expected, much-loved traditional items like Challah, Matzoh Balls, Rugelach and Latkes, but also modern recipes like Thai Vegetable Salad, Roasted Corn and Mango Salsa, and Rice Paper-Wrapped Sea Bass. This warm, chatty, informal collection, which includes contributions from five generations, begins with a history of the Rabinowitz family; the attractive layout includes b/w family photos and a family tree, along with sidebars on Jewish festivals like Sukkot and cooking tips. (It also includes a chapter on cooking kosher; these recipes are kosher, so meat and milk don't appear together and there are no shellfish recipes.) There are chapters on appetizers, soups, salads, meats, poultry, fish, vegetables, potatoes, noodles, rice and grains, breads, breakfast, cakes, pies and pastries, cookies, desserts and candy, Passover, and drinks, with conversion tables. Each recipe is introduced with a paragraph or so of background ("Summer brought Aunt Sally's peach cake, always a special treat…"), or a description (on farfel: "a tiny egg noodle…pure Jewish comfort food swaddled in sauteed onions and peppers") or suggestions for substitutions, and the instructions are clear and detailed. Serving sizes are given, along with helpful notes, such as how to toast coconut. Most recipes call for easy-to-find ingredients and are relatively simple to make, and the variety of offerings means that just about everyone will find something to enjoy. A good choice for public libraries. Reviewer: Paula Rohrlick

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Asthma Cooking: Combating the Symptoms of Asthma, Plus Advice on Eczema and Hayfever,With 50 Recipes ( Eatting For Health Series)

Author: Bridgid McConvill

Discover the impact that environment, lifestyle and diet have on suffers of asthma, eczema, and hayfever.