The Jewish-American Kitchen

by Raymond Sokolov

A collection of 135 recipes uniting American customs and cuisine with traditional Jewish ways of cooking. All recipes are clear and easy to follow, and the author discusses their histories and the traditions, occassions and holidays associated with them.

Genres: Cooking, Food

192 pages, Hardcover

First published November 1, 1989

Reviews

[Caroline · Rating 5 out of 5]

Excellent, clear recipes; delicious dishes; wonderful, well-written, interesting commentary; beautiful photos. As my Jewish mother would say, how could it be bad? The stuffed cabbage recipe, for instance, is foolproof, delicious, with easy and successful instructions on how to make the cabbage packages.