Newspapers / The Charlotte Jewish News … / Sept. 1, 1987, edition 1 / Page 22
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Page 22-THE NEWS-September, 1987 % % 1 ;|| p Reviewed by Gilda Angel So This Is Kosher. Ann Kaye, Hetty Ranee; photographs by Paul Webster. Salem House Publishers, 462 Boston Street, Tops field, MA, 01983. 1986. 96 pages. $16.95. Non-traditional kosher recipes are available to the traditional kosher cook in this unusual collection. Soy milk has been used in meat and poultry dishes to make “creamy” dishes such as beef stroganoff and cream of chick en soup. Egg yolks have been substituted for dairy products to create thick sauces and parve desserts. Both authors, who are from London, feel that kosher cook ery need not be restricted to stereotyped and stodgy dishes. The world of interna tional foods has been opened up to the reader. Coquilles St. Jacques which is traditionally made with shellfish can now be prepared by the kosher cook with kosher fish instead. Mock lobster is made with cod, and lasagne is prepared with ground beef and soy milk, which follows the law of kashruth. The fifteen full-page color photographs show mouth watering pictures of Indone sian beef satay, Indian chicken tandoori, and a selection of parve ice creams. There is a special Passover section as well, including chicken and zucchini lasagne, mixed vege table quiche, and chocolate eclairs. The recipes are in novative, imaginative, and easy to prepare. Jewish Cooking From Around the World. Josephine Levy Bacon. Barron’s, 113 Cross- ways Park Drive, Woodbury, NY, 11797. 1986. 188 pages. $19.95. The culinary traditions of Jews from many countries are represented in this interesting collection. An explanation of the law of kashruth at the be ginning of the book outlines the rules that all Jewish com munities, Sephardic, Ashke- nazic and Oriental, follow. The majority of recipes are those which commonly adorn the pages of Ashkenazic Jewish cookbooks. There are recipes-for chopped liver, hot borscht, schav, matza brei, noodle kugel, kneidlach and gefilte fish. Other foods which make an appearance in the book include falafel, Moroccan fish balls, curried fish fillets, barbecued chicken hearts, stewed okra, kubaneh (Yeme nite sweet bread) and wine biscuits. The recipes are easy to read and follow. They £u*e catego rized as meat, dairy, pareve, kosher for Passover, or can be slow-cooked for Shabbat. The author, a British food colum nist, gives nice background material for many of the dishes. The Children’s Jewish Holiday Kitchen. Joan Nathan. Schocken Books, Inc., 62 Cooper Square, New York, NY, 10003. 144 pages. $10.95 (paper, plastic comb binding}. Cooking is an activity that children love. When they can be included in preparations for the Jewish holidays, it makes Joan Nathan, author of The Jewish Holiday Kitchen, has developed recipes that are es pecially easy for children to cook (along with a parent). Her own daughters helped her to test the fifty recipes found in the book. Menus are given for each of the Jewish holidays including foods of many Jewish commu nities. The foods chosen are mildly flavored in keeping with sometimes fussy tastes of the younger generation. Dishes such as home-made challah and bagels, cheese or spinach burekas, fruit kugel. the festival even more meaningful. Jaffa orange sorbet, and pot roast are sure to be enjoyed by everyone in the family. Fun en tries such as an edible dreidel or menorah for Chanukah or home cooked grape juice will surely keep a child’s interest rivet^ on the culinary aspects of their Jewish heritage. • Gilda Angel writes the Ko sher Gourmet for the Jewish Week and is the author of Sephardic Holiday Cooking. II Jewish Books j uLi B in Review IS 4 (ii rhi* /V\ B Count i/. 15 tJU :6th St. Nfv% Yofk. \ > fWtO May You Be Blessed With Good Health & Peace In The Years To Come Blanche & Walter Yarus Empire Frozen Kosher Food • Pie Crust • Potato Latkes • Natural Cut Potatoes • Challah Dough • Chall-ettes • Rye Bread • Chopped Liver Spread • Chicken • Breaded Mushrooms • Pot Pies • Pizza • Bagels • English Muffin Mix • Frozen Blintzes • Bagel Pizza • Garlic Bread I I ■ a m w Manischewitz Brand • Matzos • Soup Mixes • Borscht • Soups • Matzo Ball Mix • Bakit • Matzo Ball Soup • Matzo Ball Broth • Gefilte Fish • Whitefish & Pike • Potato Kugel Mix • Matzo Meal Go Krogering for a wide variety Kosher Foods
The Charlotte Jewish News (Charlotte, N.C.)
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Sept. 1, 1987, edition 1
22
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