No comments about Le nouveau cuisinier royal et bourgeois, ou cuisinier moderne: Tome 2.

No comments about Joys of Jewish Cooking.

5 comments about Simply Kosher: Exotic Food from Around the World.

1. this is a very recommendable book. for a person like me not wanting to get entangled in complicated cooking and wanting to prepare kosher food and to know of the background for kosher and of the jewish holidays, this is a heavensent book. thus i have bought plenty as gifts and all recipients have been more then happy and satisfied. very recommendable and supervalue for money !



2. An underrated book, poorly written with dull recipies. I prepared a few times, for my guests, a number of recepies from this "book" and dinner turned into a total failure. I love my friends so I would not buy them this book. I bought it - big mistake.



3. This book shows how interesting kosher food can be. The recipies are from all around the world, with totally different flawors. Also the book is written in the order of the Jewish year making it easy to find a suitable recipy for the current season. I enjoy making traditional recipies like Challa (Bread for the Shabbat) and Indian traditional Jewish recipies like Potato Chops. The accompanying explanations and stories add a dimension to the cooking, and makes it a splendid gift item to anyone iterested in cooking in general and Kosher cooking specifically.



4. I received this book as a present and I couldn't have asked for a better choice. I enjoy the varety of recipes and the editorial and notes about the Jewish tradition. The pictures are beauitiful and inspirational and the recipes are easy to follow. Of the many cookbooks I have accumulated over time, this one is my all time favorite!



5. I've been using this book for a couple of years now, and still find myself surprised by the range of recipes and flavors. The organization is clear and straightforward, none of the recipes I've tried have been laborious or time-consuming, and even new dishes disappear at the table like family favorites. A great resource.

5 comments about Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking.

1. This is a wonderful cookbook -- both for the recipes and for the rich cultural heritage it paints. We got this book half price a long time ago and liked it so much, we bought 8 more copies to give to friends and relatives. It's really that good.



2. This book doesn't have the glossy pictures or fancy covers that you often see in cookbooks these days, but the content is superb. The recipes are beautiful, and strike me as authentic. The best part of the book, though, are the stories the author writes that put the food into the context of Ashkenazi Jewish culture. As a non-Jew, I found Sternberg's stories and sidebars both fascinating and intimate. I've other books on Jewish food, and this is the only one I use regularly.



3. Did your family eat prakke, holishkes, golobtzes, huloptches, or just staffed cabbage?? Read this book and learn what this means about your family's history. This book is complete. Let me put it this way; there are 22 noodle-kugel-lokshen recipes and 7, count them, 7 recipes for chicken soup in this definitive book of classic Ash-kenazic Jewish cuisine. He includes maps of the Yiddish speaking areas of Europe and a pronunciation guide. Not only is the book filled with recipes and Yiddish aphorisms, but the author analyzes the history of the Jews through their language and cuisine. For exmaple, in his analysis of Lithuania and Northern Poland (an area known as Litteh), the popular herbs are understated dill and sorrel. Salmon and herring were the fishes used, and the starch was potato. Thus Jews from the area made the best potato kugels. But for non-potato breads, the best Jewish area was the Ukraine, which perfected black breads, challahs and bagels. Beet borsht eaters were mainly in the Ukraine, fruit soup eaters were in Litteh. Get the idea? If your gefilte fish was peppery, think Litteh; if it was sugar sweet, think Galitzia and southern Poland and Hungary. Either way... u have good cooking ahead for u with this book



4. All recipes we have tried - and we have tried many - are excellent. The directions are detailed and the results are superb. Some recipes, the Bialysrtock-Style latkes, have become our family favorites.



5. I have hundreds of cookbooks and dozens which contain Jewish and Yiddish recipes. This is the only Jewish cookbook I need! I purchased the book several years ago for my friends who are Parisian Jews and were having a difficult time finding Ashkenazi cookbooks in the Paris book shops. I have since purchased copies for myself and other friends. No matter the recipe I select, it is just like my Grandmother and Great Grandmother had prepared it! My father and cousins love everything I have prepared from this book. Even the simple recipes like the lokshen kugel with schmaltz is just like Bubbe made! The explanations are wonderful and I oft times find myself reading it just for the sake of enjoyment!
   
   Many thanks for such a superb cookbook! It has brought a bit of nostalgia to my family table.

No comments about The Joys of Jewish Cooking.

No comments about Traité pratique de la patisserie avec un aperçu des glaces, sirops et confitures.

No comments about Steve Solomon's My Mother's Italian, My Father's Jewish & I'm in Therapy! Cookbook.

No comments about New Jewish Cooking.

No comments about Traité complet de l'art de la distillation: Tome 1.

No comments about Jewish Cookery Book.