5 comments about Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited.

1. Being new to Jewish cooking, I found this cookbook to be very beginner friendly. My family LOVES every single recipe! I have finally found recipes from my husband's childhood memories and couldn't be happier!



2. I found the book to be enjoyable - his comments and recipes mirrored many of my own recipes and family experiences. It was a worthwhile book to add to my collection.



3. Good going Arthur! Here I was thinking all the delectable morsels of my childhood had faded into archeological ruins beneath the sushi and other outrageously expensive vittles of today and he comes along with the great recipies for the food I love and the food that givess love. My wife can manage a lot of them and the reading is amost as scrumptious as the recipioes. First on line charnatzlach if my Roumanian grandmother!
   Mazeltov Arthur!



4. I just recently got a copy of this book and I can't wait to try some of the recipes. I also loved reading the background stories and the historical tidbits that were thrown in--this is what makes the book exceptional, besides the delicious recipes.



5. I bought this as a gift for my wife and she absolutly loves it . Has been cooking from it since she received it.

4 comments about The Complete Passover Cookbook.

1. This book could be subtitled "The Joy of Passover Cooking" because it does for Passover what the "Joy of Cooking" did for food in general. An incredible variety of recipes, suitable for both gebrochts and non-gebrochts (in 10 years I haven't yet tried them all), with conversion tables and recommendations for substitutions if you live, as I do, in a place where the choice of kosher-for-passover ingredients is limited. My family tells me that each Passover gets more scrumptious than the last, and my husband, who always regarded Pesach as something of a trial because of the restrictions, now eagerly anticipates the Pesach rolls and other delicacies I whip up. No Passover-observing kitchen should be without this book!



2. Every year I spend Pesach/Passover at someone else's house. This year I made my very first Pesach/Passover. We had people coming for both Sederim and during the week as well. I was petrified. Then I bought and read this book. It was the best Pesach/Passover I have ever had and I received outstanding compliments on the food. All the meals all week were from this book. It was clear, concise, easy and most of all reassured me that I wasn't going to kill anyone with my cooking. Thank you, Frances Avrutick, where ever you are!



3. This book is full of creative recipes that taste delicious. I used at least one recipe from each chapter this Passover. Especially helpful were the conversion and substitution charts in the back of the book. The Seder menus were helpful too. This book is a must if you have a lot of cooking to do for Passover.



4. This book was a lifesaver for me this Passover. Every year it's usually the same bland food, so hard to get creative - especially when I'm the one cooking, but not the one who's been Jewish my whole life! Keeping Kosher when you're not strict year round is challenging and frustrating, but there were so many fabulous, delicious, and flavorful recipes. And the charts and tables in the back for substitutions, measurements, and categorized alternatives for dishes was so helpful. My husband's family has many food sensitivities, and this book allowed me to make a feast that everyone could share in. I got compliments that they had never had a Passover like this before and I was never allowed to give it up as hostess. I even got a standing ovation (which was a little weird, but my husband and in-laws insisted it was well-deserved.)
   
   I would recommend this book to any,any,anyone wanting to knock the socks off their Passover guests.

5 comments about Jewish Slow Cooker Recipes.

1. My wife and I have not had a chance to try any of the recipes but we are excited about this book. We read all the reviews and the presentation is great. There is alot of information, so we have been reading first. I think the first recipe we will try is the"Brown sugar glazed corned beef" I am sure that this cookbook will be well used and will not just sit on the shelf.



2. I had hoped that the recipes in this book would be easy---just throw stuff into the crock pot, and it will come out delicious in 12 hours. However, the recipes, although they sound glorious, are not that easy, at least to me a primitive cook. But as far as wonderful recipes that can be made kosher, this book is excellent.



3. I like to use the slow cooker/crock pot to make quick, easy meals. Most recipes I have for the crockpot use a lot of pork and non-kosher ingredients, so I thought it would be nice to have a kosher version.
   So far, however, the recipes seem too complicated with too many ingredients/ spices. It is definitely written by a "gourmet" chef vs. a working mom/housewife who wants something easy and simple to make for the family
   I will try some of the recipes for when I have company/more time



4. Kosher recipes from easy to complex are presented in a fine slow cooker collection perfect for holiday and daily dishes. From traditional Shabbath Cholent to Garlicky Pot Roast and Sweet Potato Salad with Preserved Lemons, this packs in traditional and modern Jewish kosher fare in an outstanding presentation especially recommended for Jewish kitchens and libraries catering to Jewish cooks.



5. I consider myself to be an accomplished cook and am always looking for unique additions to my cookbook shelves. I found this at a Jewish bookstore in Brooklyn and couldn't wait to get it home to give it a try. For anyone in a kosher home who is looking for Shabbos lunch recipes this will be a great addition to your kitchen. My daughter hates standard cholents and I have been looking for recipes that could cook overnight in a crockpot and be ready for Shabbos lunch. Everything I have made so far from this cookbook has been a hit. From the Belgian sweet and sour beef and onion stew to the garlicky pot roast to the Cassoulet everything has been either very good or great. For those of use who are Shabbos observant there will need to be some small adaptions which are typical and not too hard. I would highly suggest this cookbook for anyone looking for something different than the standard beans and barley cholent. Obviously this cookbook isn't limited to those of us who keep kosher or are Sabbath observant, it should be a welcome addition to anyone who uses a slow cooker.

5 comments about Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World.

1. Olive Trees and Honey is a jewel of a cook book in that it can also be read for mental edification as well as sumptuous meals.
   This is a dairy/parve cookbook, and while some subs to vegan (or simply lactose/casein free) are simple, some will just drive you crazy because the rest of the recipe sounds so good. For me, it was not a deal breaker.
   After perusing the book a few times I found myself rethinking old standbys in new to me old to humanity ways.



2. If you are here because you were thinking about buying this cookbook and not just by accident -- add it to your cart NOW (hmmm... even if you're here by accident, pick it up anyway...). Let me expand -- I am a meat eater, and this is a great cookbook. We do a good deal of entertaining and I am always looking for a new vegetarian cookbook to create tasty and interesting side dishes. Often times I have found vegetarian cookbooks are reviewed by vegetarians who give it a high rating, and I have been very disappointed with the final product. The recipes in this cook book are authentic and varied and delicious. I have used them as main courses and side dishes, for fancy meals and family meals. These are accessible, clear recipes with wonderful thought to detail. If you are Jewish buy this now. If you are a non-Jew well, I have Indian friends who thought the Dal was superb so buy it now. If you are a vegetarian buy this now. And yup -- if you're a carnivore, buy it now...



3. This is a great cookbook, the recipes are wonderful and I love the variations from different countries. Not only a well organized, practical vegetarian cookbook but a history lesson as well



4. This is an excellent book for anyone wanting to increase their repertoire of both Jewish and/or vegetarian cooking. It should be true revelation to any Ashkenazic Jew who only knows the heavy, meat filled cookery that was the tradition of so many or our families in the past.
   
   I would give this book my highest recommendation.



5. I can't say enough how wonderful this book is. I try to use it as much as possible and so far the recipes I have made have all been stellar. I'm vegan and I was happy to find that many of the recipes are vegan by default. And even the non-vegan recipes can be veganized easily by replacing milk with soymilk and butter with vegan margarine. So far I've made:
   
   Sephardic red lentil soup - absolutely my favorite lentil soup EVER. It never fails me and I've made this more than anything else in the book.
   Egyptian potato soup - fantastic potato soup flavored with lemon juice.
   Moroccan pumpkin soup - deliciously spiced with a beautiful orange color.
   Bazargan (Syrian bulgur relish) - a must have for meze. Goes well with crackers and pita.
   Sephardic rice stuffed peppers - hearty, filling and very easy to prepare.
   Turkish bulgur pilaf - wonderful on it's own or stuffed into peppers.
   Moroccan fiery marinated olives - Wow!
   Bukharan samsa - light pastry surrounding delicious butternut squash filling
   Moroccan vegetable stew - perfect on top of couscous with onion cinnamon raisin topping (also in book)
   and many more...
   
   Another positive aspect of this book is the history. The author has really done his research and offers insightful information about the origins of specific foods and dishes. So very interesting! A history of food and cookbook in one. A must buy.

5 comments about Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen.

1. This book is great fun for foodies and pastrami lovers alike. There is a lot of history and detail about delis you really can't find anywhere else. Easy to read and filled with both facts and opinion.



2. SAVE THE DELI: IN SEARCH OF PERFECT PASTRAMI, CRUSTY RYE, AND THE HEART OF JEWISH DELICATESSEN provides a history and social survey as well as a culinary journey across the U.S. and the world in search of authentic delicatessen food. The author's discussions of the food itself, from how it's made to its distribution, provides a vivid and mouth-watering survey perfect for any culinary library.



3. Save The Deli is as a book as much about a people as it is about the Jewish deli. It tells about the history of the Jews--region by region, deli by deli and about the deli's gradual decline due to high rent, the Jewish move to the suburbs, high meat costs, and (most important) the indifference many Jews show for traditional Jewish foods. It's an indifference Sax is trying to overcome.
   
   "I hope to open your hearts to the same unrestrained love of Jewish delicatessen that I feel" he tells the reader. And trust me, it works. After reading the first chapter, my husband and I went to our local (Italian) deli where I ordered the first pastrami sandwich on rye I've had in years. (It was delicious.)
   And this is the point that (it seems to me) Sax may be missing. The Jewish deli may not be as omnipresent as before (and the best city in America for the deli may now be Los Angeles, not New York) but that does not mean that deli foods have disappeared. They may have simply migrated.
   
   But even so, there is something special about the Jewish deli. An ethos that simply doesn't exist in the same way in our neighborhood deli, much as I love it. And so I hope Sax's crusade (and book) succeeds. I hope that the small delis and the Mom-n-Pop Jewish deli can, indeed, be saved.
   
   Pastrami sandwich anyone?



4. Deli lovers Unite!!! That's right all those who love delis, especially the mom-and-pop delis need to remind the rest of us why delis are great. From the fresh ingredients to the care and craftmanship of their daily specials, delis should be the working man's home away from home. Where else can you get down home dishes without the pretentious attiitude (okay I know BBQ joints also fit this description).
   
   David's book is a very entertaining guide to great delis. If you enjoy traveling, and enjoy delis, this is a great book for you. For others who just want to be entertained by david's humor along this quest this is still worthwhile.



5. Like the old Levy's ad, you don't need to be Jewish or a New Yorker to love this book. I only wish I had wrote it. In the late 1980's I spend two days doing nothing but visiting New York deli's and later did the same in Montreal, which also gets a lot of deserved respect in "Save the Deli." This book is much more than a travelogue or a nostalga trip. At it's heart, it is about how such a loved institution has become an endangered species. Don't just save the deli, save ourselves, the unique aspects of our American culture and save our tastebuds. There are a lot of books these days about food types & food culture. Most are worthwhile but "Save the Deli is Outstanding."

4 comments about Passover Seders Made Simple.

1. I had this book for a year or two before I really tried out the recipes one year. They are excellent!

   Zell Shulman organizes her book into numerous Pesach menus, such as Ashkenazic, Sephardic, Health-Conscious, Easy to Prepare, and Ecumenical Potluck. There are grocery lists and timelines accompanying each menu and they really help to streamline the task of pulling together a Seder meal.

   Even though the layout and organization was impressive, I wasn't sure I would find the recipes to be as good as promised. When I served the Sephardic menu, it was really good! Everyone devoured the food and it felt wonderful to present such a lavish meal that still allowed me to enjoy the holiday and my friends and family in a relaxed fashion.

   One other plus: the author includes many additional recipes that help round out the eight day holiday. My reason for four stars: her "Easy to Prepare" seder scares me a little, although in fairness I haven't tried the recipes.




2. I used this book to help me set the table as well as for the recipes inside. I couldn't have had my Seder without it.



3. Excerpted from The Orange County Register
   April 10, 2003
   by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
   
   Some good things deserve repeating. Zell Schulman's exhaustive Passover
   guide, "Let My People Eat," is now in paperback, renamed "Passover Seders
   Made Simple" (Wiley). It contains everything you ever wanted to know
   or thought to ask about the Seder, the traditional meal that commemorates the deliverance of the Jews from slavery in Egypt.
   
   Calling herself an "ecumenical Jewess" - "I'm a Reform Jew with an
   Orthodox heart and a Conservative way of life," she said - Schulman offers
   lists for everything from pantry supplies to prohibited foods to Passover
   substitutions. She explains the significance of ceremonial items, gives
   shopping resources, and offers six Seder menus as well as additional recipes for the eight-day celebration.
   
   Even the novice need not be intimidated under Grandma Zell's encouraging
   tutelage. "Don't push the panic button," she advised.
   
   The recipes are keepers: Passover Pizza with a zucchini crust, Shiitake
   Mushroom-Bell Pepper Matzo Kugel, Roast Lamb with Garlic Rosemary Sauce,
   Chocolate Mousse Tort. All are delivered in her breezy style that reveals her upbeat outlook. "Life is a gift," Schulman told me. "You open the package, and you deal with it."
   
   This carrot salad makes a delicious starter. "It's the best appetizer that you can use for the rest of the year too," she said.
   
   ALLEGRIA COHEN'S CHIZU SALADA (CARROT SALAD)
   2 lbs. peeled baby carrots
   2 tsp. ground cumin
   1/2 tsp. paprika
   1 tsp. salt
   1/4 tsp. dried red pepper flakes or ground red pepper
   juice of 1 large lemon
   2 TBS. olive oil
   chopped fresh parsley for garnish
   
   Place the carrots in a medium saucepan. Cover with cold water and cook over
   medium heat until the tip of a knife can pierce them, about 15 minutes. Do
   not overcook. Drain and let cool. In a small bowl, mix cumin, paprika, salt,red pepper flakes, lemon juice and olive oil together. Add this to the cooked carrots and gently coat them. Let cool for 20 minutes. Garnish with the parsley. These may be prepared up to 1 week before the Seder. Serve at room temperature. Makes 8 servings.



4. This book is a tremendous resource for those who are not familiar with Kosher food preparation. I was in charge of a Seder Dinner at a Catholic Church and although I had a Jewish mentor, was so glad to also have this book, since it guided us through even the proper table settings for this beautiful meal. VERY GOOD!

5 comments about The Book of Jewish Food: An Odyssey from Samarkand to New York.

1. This book has given me an insight in to the way of life of many jewish cultures around the world. While some may argue that the recipe sources do not originally come from the Jewish home, that has never been the case and what we now consider to be the Traditional Jewish recipe is one that had been adopted by the communities that keep them and change them, while their sources no longer even hold them with the same regard.
   
   The book gives wonderful impressions of life for Jewish people in many parts of the world and I have read the book, often as a book as opposed to a cooking aide many times. At the same time some recipes in this book are wonderful and complement our Shabbat cooking regularly. We have found recipes that we have cooked for many years in our home and in my parents home that she offered with differences we never considered and now love and would not do without.
   
   One reviewer indicated that Ms. Roden mentions the use of liver and how she noted its kashuring requirements. While the review found the method wanting, there are many families with different levels of kasrut and different levels of observance. Rather I would expect someone to realize that while it is a recipe book, if you are more or less observant, then you should use your common sense as well and follow the rules you need to. Cooking is not about following strict directions, but rather experimentation to come up with the flavor and methods that work best for you. On the Con, it is not comprehensive though I don't expect it to be as there is only so much room in a book. I for one absolutely love this book.



2. I was given this book several years ago by a friend who is also Jewish. I had never gotten around to actually reading it until recently. While it is not geared at all for keeping Kosher (which I do not), and I have not yet used the recipes, the history is very, very good and interestingly written. While reading it, I definitely understand and feel the part of my history that no longer exists. I have two criticisms, though. One, there are inconsistencies in some of the history where in one chapter the author makes one statement and a few chapters later, she will make a contradicting statement (i.e. stating first that bagels were German in origin and later stating they were Polish). My other more major criticism is that the book is definitely pro-Sephardi. This in and of itself is not a bad thing, but the author is presenting both Ashkenazi and Sephardi histories and recipes. Additionally, and far worse, there are some instances where the author actually makes what appear to be degrading and somewhat condescending remarks about the Ashkenazi culture. However, setting those two issues aside, I think this is a wonderful book and I plan to purchase it as a gift for several of my Jewish friends. Also, in looking at several of the Ashkenazi recipes, they are very similar to the ones my mother taught me. (Yep, that means I'm Ashkenazi.) But I can't wait to try out some of the Sephardi dishes!



3. This book is a fabulous cookbook and so much more. I've tried several of the recipes. They turned out delicious. I am looking forward to trying lot's more.
   
   The variety of international cuisine is fabulous. The history, rich cultural information and stories make this so much more than just a cookbook. The collection of Jewish History is a treasure. The recipes can be enjoyed by all, regardless of culture or faith.
   
   I recently purchased Aromas of Aleppo by Poopa Dweck as well. I am wondering if Ms. Roden and Ms. Dweck are related? They both share Alepan Jewish backgrounds and Ms. Roden's family name was 'Douek' which although spelled differently, is pronounced the same. They both are outstanding culinary authors. If anyone knows, I'd be curious to learn the answer.
   
   I highly recommend this book as a must have to any good international cookbook collection!



4. Simply the most interesting cookbook I've ever bought. This is a copy I bought for a friend. I've owned it for several years and it's really more of a history book told through the wonderful medium of food. It's knowledge is priceless it's a delight to read.



5. This was a wonderful book to own..I read it from a friend and wanted my own

5 comments about Aromas of Aleppo: The Legendary Cuisine of Syrian Jews.

1. I grew up in the Syrian Community and love these classic Syrian recipes. Now that I have established my own home and do all the cooking myself, this book stands as a guidance for all my favorite recipes. Its not just a cookbook to cook from, you can also just curl up on the couch and you'll get entranced by the history, stories and pictures. Really a masterpiece and I highly recommend it!!!



2. I have bought this book for my father as a birthday present but sorting through it could not resist quickly copying some of the recipes. The recipes are very clear, easy to understand and in some cases accomopanied by very useful pictures. I know some of these dishes from childhood so i can attest to the accuracy of the instruction. Nothing can compare to grandma's home cooking, something has to be said in favour of the age long "in the hand" smartness that passes on oraly from mother to daughter, but this is as close as it gets. I am a little hesitant about the size and weight of the book. This could prove to be an inconvenience in the kitchen.



3. Poopa Dweck has written several cookbooks for the Syrian-Jewish community. While Aromas of Aleppo is her first publication, she brings into this book many years experience creating Syrian cookbooks. You will not find amateurish trial and error. What you will find is a book that is both useful in the kitchen and beautiful on the coffee table. Everyone can enjoy the classic tastes and, of course, smells of the Syrian-Jewish cooking that we love so much.



4. Overall, a great effort. The author is clearly familiar with the traditions and customs of the Syrian Jewish community,and her research is very thorough. I would give this part of the book 5 stars. As a member of this community presently serving in the military, it's great to have this book as a resource to prepare dishes for my family when they come to visit.
   
   From a recipe perspective, however, this book is far from perfect, and rates a 3. I consider myself a cook and baker of considerable experience, and after making many recipes from this book, I found I had to stick post-its on many pages with notes such as "too much salt", or "had too much filling left over." It's a bit annoying to follow a recipe to the nth degree and discover you had enough meat left over after making the miniature tamarnid mincemeat pies for a whole other batch, or had enough date filling left after making the date-filled crescents to make another 2 dozen cookies (which I did, by making 1/2 of the dough recipe). I also question some of the ingredient quantities in several recipes - 4 cloves of raw garlic to make a small batch of hummus (15 oz can or fresh equivalent) is too much for even the most ardent garlic lover! I had to make another batch of hummus minus the garlic and add it to the first batch to make it edible.
   
   Several glaring misteps such as these make me wonder if the author actually knows how much of an ingredient should go in a recipe, or if she mostly cooks from experience and does not follow written recipes. Many women who have been cooking for years do this, but when you're writing a cookbook, accuracy is critical.
   
   I'm glad to have this book and it sits prominently on a stand in my kitchen - I just keep my post-it pad handy.



5. I made some of the recipes some of them was very good and some of them were missing something....but i highly recommend this book. its made very well, the explanations and the pictures are amazing!!!!

5 comments about The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers.

1. I'm looking forward to trying many new things for the Passover holiday. There is a great selection of holiday recipes in the book.



2. The book is okay for a Ashknaz Pesach Seder, but for more tastey stuff, I wouldn't reccommend, but only a few receipes were used but not much! For a first time cook, it's good.



3. I wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. I was online and bought a handful of different Passover recipe books, without agonizing too much over which one I should get. I was certainly not in the target audience.
   
   The up-side is that it has SOOOOO many recipes and from many different (famed and trendy) contributors. If you are a foodie, are serving foodies, or really care about impressing your guests with the dinner, then this is a great resource.
   
   But if you've just spent 2 weeks cleaning every niche and crevice of your home and kashering your kitchen and sleeping for about 3 hours a night (or maybe you're just a busy person and don't have the time), you might not want a cookbook that is filled with recipes that require about 10-20 ingredients -- especially when each ingredient may only affect the flavor subtly. Not everyone who is coming for Pesach dinner is going to have the palette to appreciate my killing myself over the meal -- especially when the invitees may very well include Uncle Max who just prefers gefilte fish out of a jar and bratty or picky kids who just want matzo ball soup and would cry if you try to do anything fancy or different to the matzo balls.
   
   Moreover, as another reviewer wrote, the kashrus standards of the recipes are not necessarily according to Orthodox levels. There are recipes in the book for making matza yourself, which isn't really recommended, especially since the whole point of Passover is to avoid leavening and you won't necessarily do that unless you bake the matzohs fast enough. But those were the only recipes that I found had flour in it. The book is pretty good otherwise about keeping things kosher.
   
   I happen to also love cookbooks with lots of color photos. This is not one of them. But to each his own. It does have a lovely section in the middle with a handful of photos of selected recipes.
   
   For like-minded people, I would recommend taking a look at Susie Fishbein's Passover cookbook (although those of you who have her Kosher by Design series may find some of the recipes repetitive) and Susan Friedland's Passover Table book.



4. I really liked the book. My friends raved about the Sweet and Sour Beets recipe. My only suggestion for improvement would be to give specific instructions for the Sedar plate and suggest different menus for a Sedar.



5. The best kosher passover cookbook I've ever seen. The recipes are very good, and the variety is top notch. Truthfully I find a lot of cookbooks a little boring, but this is a Julia Child, Claudia Roden quality cookbook.

5 comments about Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design).

1. Let me start by saying, "I love, love, LOVE this cookbook!" The beautiful layout of the recipes are easy to follow and the numerous professional photos by John Uher look wonderfully delectable. Fishbein also offers great innovative ideas and tips for seder preparation that effectively blend contemporary trends with family traditions.
   
   The gourmet recipes have been scrumptiously prepared and written for elegance and simplicity, while remaining kosher in accordance with Jewish law. Plus, over 130 of the recipes are gluten-free. I'm not of the Jewish faith, so the first time I used some of the recipes was during Easter, which included Cream of Sweet Potato Soup with Roasted Pecans, Cranberry Chicken, and Butterscotch Crunch Bars. Mmmm! I never knew matzo boards could taste so yummy! Since then I've also made the Oranges Stuffed with Cranberry-Cherry Relish, which would be great side dish for Thanksgiving dinner, and the Portobello Stacks with Honey-Balsamic Ketchup.
   
   This wonderful cookbook has definitely taken a spot in the top ten of my must-have favorites and I know I will enjoy it for many, many years!
   ____________________
   
   Reviewed by Charlene Davis, a business writer specializing in start-up ventures, e-commerce, retail, and food.



2. 'Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design)' is a great recipe book for all people whether you are Jewish or not. Packed with full-color photos and 250+ pages of content, there are 130+ recipes contained with. The book is beautiful, content is good and this is a solid best buy!
   
   **** RECOMMENDED



3. I have enjoyed Ms. Fishbein's other cookbooks but found this one to be just a collection of the exact same recipes from her other books.. and even the same photos!!!!.. there are very few NEW recipes. I was VERY disappointed and will return it. I doesn't seem "kosher" to do this... I thought I would be getting all new recipes.. don't be fooled!!!!!



4. I got an advance copy of this book about a year ago and did not realize how good it was until my wife prepared the Passover meal with several recipes from the book. It was the most delicious Passover meal I have had. The meatloaf dish and the backed potato dish (the potato was cut like a sliced loaf of bread but with the bottom attached). Both of these dishes could be eaten anyday and not necessarily for Passover.
   
   While preparing for the meal, my wife had brought the book to work to show some of the other women who were also preparing for the holiday and each of the women were fascinated with the book and wanted to get a copy for themselves!



5. My husband got this book for me last year when we began to go Kosher. I started using it last Passover, but I used the recipes in it through out the year. This year I purchased a second book because I kept lending it out to others. The second book is now a resource for my Torah observant, going Kosher, small group.