Chinese Kosher Cooking [Paperback]

Betty Goldberg (Author)

Book Description

Publication Date: January 1, 1989

When Betty Goldberg began to explore the wonders of Chinese cuisine, she discovered that with a bit of experimentation authentic Chinese recipes could be turned into splendid kosher dishes. The outstanding recipes in this volume are the delectable results of her efforts. Chinese Kosher Cooking consists of three classes of recipes. First, there are the great classic dishes that are so loved by the Chinese people. These include the famed and exotic Peking Duck, White-cut Chicken, Eight-treasure Pudding, as well as Egg Rolls, Wonton Soup, and a host of other familiar preparations. All of these ranging from the hot and spicy to the pleasantly mild, from the pungent to the sweet can be prepared in a strictly kosher kitchen exactly as they are in China. A second category consists of recipes in which kosher meat or fish is substituted for the nonkosher ingredients traditionally used by Chinese cooks. For example, the traditional Shrimp in Lobster Sauce is converted into a kosher dish by substituting sole or flounder for the shrimp, and mushrooms for the pork ordinarily found in the sauce. And meat-and-noodle (lo mien) or meat-and-rice (fan) dishes are made kosher by substituting appropriate cuts of beef, lamb, or veal for the nonkosher cuts normally used. Finally, Chinese Kosher Cooking presents dishes created by Betty Goldberg using Chinese methods of cooking or ingredients particularly associated with Chinese cooking. For example, Red-cooked Beef Stew With Vegetables is a recipe she created based on the classic method known as red-cooking (cooking in soy sauce). Stir-fried Lamb and Vegetables, which looks and tastes like a Cantonese preparation, was actually developed by Mrs. Goldberg in her Connecticut kitchen, using the stir-frying technique for which the Chinese are renowned. In addition to the hundreds of actual recipes, Chinese Kosher Cooking includes an invaluable introductory section that describes in detail how to select and where to buy Chinese ingredients, how to plan a Chinese dinner, what special equipment is required, and how to become adept at specific Chinese cooking and serving techniques.

Editorial Reviews

Review

"Betty Goldberg's Chinese Kosher Cooking is a wholly intriguing masterpiece A real treat to read." -- Jewish Book World

"Betty Goldberg's Chinese Kosher Cooking is a wholly intriguing masterpiece. A real treat to read." -- Jewish Book World

"Don't miss it! Thousands have been waiting for it for years!" -- Canadian Jewish News

"One of our two favorite cookbooks. The hundreds of delicious recipes are presented in clear, straightforward fashion, and the introductory material will familiarize the novice cook with the more exotic Chinese ingredients and cooking techniques." -- The Jewish Week

About the Author

Upon graduation from the College of Human Ecology at Cornell University in 1961, BETTY S. GOLDBERG'S fervent interest in cooking progressed from extensive entertaining to eventually creating wonderful dishes of their own. She was soon planning and executing banquets for as many as one hundred twenty people, and before long she was teaching classes in Jewish, Mexican, and Chinese cooking. The success of Mrs. Goldberg's classes led to the publication of the popular Chinese Kosher Cooking. In International Cooking for the Kosher Home, she continued the process she initiated with great success in Chinese Kosher Cooking namely, converting nonkosher recipes into splendid kosher dishes. She is also the author of Traditional Jewish Cooking. Betty Goldberg is well known in the New Haven area for her culinary achievements and for having served as dining editor of the Westside Shopper, where her weekly food column was seen by more that 25,000 readers.

Betty S. Goldberg resides with her husband in Woodbridge, Connecticut. In addition to her passion for cooking, she enjoys theatre, gardening, Irish terriers, and visiting her four grown children (all of whom are accomplished cooks).

Product Details

• Paperback: 372 pages
• Publisher: Jonathan David Publishers (January 1, 1989)
• Language: English
• ISBN-10: 0824603435
• ISBN-13: 978-0824603434
• Product Dimensions: 8.9 x 5.9 x 1.1 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #2,941,930 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Sleeper of a Great Chinese Cookbook!, June 20, 2005

By 

I. Seligman - See all my reviews

This review is from: Chinese Kosher Cooking (Paperback)

This is a "sleeper" of a Chinese cookbook!

It is well written; it reads as if a special friend is talking with you as you go, making these recipes easy to follow.

The list of ingredients for most recipes are available at most grocery stores; if you want to make egg rolls, just get the wrappers from an Asian grocery store.

I was sold on this book when I saw 3 different diagrams for folding egg rolls, and 17 different recipes for congee- a thick rice based soup, with different tidbits added for taste and contrast.

The Chinese techniques needed to make these taste authentic are different than Western cooking techniques, and are clearly explained. You don't even need a wok or new gadgets to cook these meals.

This is for kosher meals; you might never realize this were it not in the title, as there are plenty of recipes with chicken, beef, lamb and vegetarian recipes too.

If you want a great Chinese cookbook, and you enjoy pork and other non kosher fillings, just substitute these as your imagination allows.

An authentic touch is the use of the "real" Chinese names for the recipes, and the author even has them written in Chinese characters!

While I am fond of cookbooks with pictures, it is not a drawback to this book, as seeing the colorful combinations of vegetables, and tasting the mix of textures and spices are the delight of a Chinese meal. Just picture how your Chinese food has looked tasty at restaurants...no fancy food styling needed here!

This is one of the best written, and easiest to follow Chinese cook books out there!

2 of 2 people found the following review helpful:

5.0 out of 5 stars Each recipe is wonderful!, October 11, 2000

By 

Turtle girl "Turtle girl" (Stamford, CT USA) - See all my reviews

This review is from: Chinese Kosher Cooking (Paperback)

The stories and information about the repcies are all engaging. The recipes are wonderfully flavorful! My favorites are the Spring chicken packages and the Peking Duck. Would recommend this to the Kosher and non-Kosher.

2 of 2 people found the following review helpful:

4.0 out of 5 stars A good guide for novices and somewhat experienced as well., December 15, 1997

By A Customer

This review is from: Chinese Kosher Cooking (Paperback)

I started leafing through this book at a friend's house and before I put it down had written down the ISBN number to get myself a copy. Not just a compendium of recipes, the book explains techniques and general background concepts in a way that those with little experience will appreciate, while presenting a large and interesting variety of dishes to please the more experienced Chinese food maven. Even vegetarians should be satisfied with the selection of vegetable and noodle based dishes provided here. Meeting the requirements of Kosher preparation has not limited the author at all in her culinary creativity.