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Adventures In Jewish Cooking
FINE, 1st edition thus, 1st printing, 1964 Galahad publication, not reprint, gray cloth over boards w dark green font on spine, 480 pps. Without writing, marks, etc. Dust jacket posts $6.95 price + mark down sticker, one closed tear (back flap fold 1/4"), minimal shelf wear and light spots, now under mylar wraps. Includes laws of Kashruth, hellpful hints, recommendations for garnishes, historical background and suggestions for holiday menus, complete description of Shabos and a section on Israeli recipes. Everything you need to know - but the kitchen sink. "Momele's Tam" means "taste of mothers' cooking in Yiddish. If your mother or grandmother was a really great cook - this will bring back some of those memories. Rare early edition in GIFT QUALITY condition.
Hardcover
Published January 1, 2002
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May 5, 2020
Adventures in Jewish Cooking by Rosabelle Edlin and Shushannah Spector is another of the books that was trapped in a box in the garage. I do not recall where this one came from, though it could have been from my mother-in-law’s collection. It was published in 1964 and sold, as a hard cover, for a whopping seven bucks. As old as it is, you should assume that it has no photographs, and this one actually has no illustrations at all. It is dense with recipes, but it also tends to the wordy side, so a recipe can spread out for pages at a time. There is limited history here, as well as rules of kosher and holiday menus and explanation. There’s a glossary and a whole lot of baked goods and desserts.
Let’s be clear here. These are recipes in the Ashkenazi tradition, after the diaspora and before the blending of scattered Jewish cultures that has taken place in Israel and perhaps other places. There are very few Sephardic recipes, from what I can tell all shoved in at the end of the book. On one hand, this is what Americans and what American Jews would recognize: the tradition as it expanded in Germany and Eastern Europe (as opposed to the culture as it expanded in North Africa, southern Europe, and the Middle East). Think gefilte fish, knishes, and matzoh ball soup versus hummus, falafel, and shakshuka. I guess this is the “Jewish” cooking that interests me, as an American with Jewish people in my family. As for the other cuisines, I have other cookbooks that address Middle Eastern and North African cooking, as well as Spanish.
Before the book was lost, I tried Flaishig Vegetable Soup and Passover Potato Dumplings, both of which I marked with top marks. There are many standards here, without frills of any sort. This book is another reference, to have on the shelf for when you just need to make something traditional or something traditionally Jewish, if you’ll only make an attempt at seeing through the decades. If you want a more modern approach, there is a book by exactly the same name by Nathan Jeffrey and it gets rave reviews.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
Let’s be clear here. These are recipes in the Ashkenazi tradition, after the diaspora and before the blending of scattered Jewish cultures that has taken place in Israel and perhaps other places. There are very few Sephardic recipes, from what I can tell all shoved in at the end of the book. On one hand, this is what Americans and what American Jews would recognize: the tradition as it expanded in Germany and Eastern Europe (as opposed to the culture as it expanded in North Africa, southern Europe, and the Middle East). Think gefilte fish, knishes, and matzoh ball soup versus hummus, falafel, and shakshuka. I guess this is the “Jewish” cooking that interests me, as an American with Jewish people in my family. As for the other cuisines, I have other cookbooks that address Middle Eastern and North African cooking, as well as Spanish.
Before the book was lost, I tried Flaishig Vegetable Soup and Passover Potato Dumplings, both of which I marked with top marks. There are many standards here, without frills of any sort. This book is another reference, to have on the shelf for when you just need to make something traditional or something traditionally Jewish, if you’ll only make an attempt at seeing through the decades. If you want a more modern approach, there is a book by exactly the same name by Nathan Jeffrey and it gets rave reviews.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
Displaying 1 of 1 review