Jewish Cooking Secrets From Here & Far: Traditions and Memories From Our Mothers' Kitchens [Paperback]

Congregation Beth Israel of the Monterey Peninsula (Author), Lorraine Gerstl (Editor)

Book Description

Publication Date: September 25, 1996

An arrangement of favorite Jewish dishes, customs and holidays.

Product Details

• Paperback: 192 pages
• Publisher: Samuel Wachtman's Sons (September 25, 1996)
• Language: English
• ISBN-10: 1888820012
• ISBN-13: 978-1888820010
• Product Dimensions: 8.8 x 7 x 0.1 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,902,237 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars These recipes are DO ABLE and they taste very good., April 4, 1999

By A Customer

This review is from: Jewish Cooking Secrets From Here & Far: Traditions and Memories From Our Mothers' Kitchens (Paperback)

I bought this recipe book before Passover and I have enjoyed several recipes . The one that stands out in my mind and works real well as a side dish to any meal is the potato kugel. You can easily cut the recipe in half or double it to suit your needs. Everyone enjoyed it. You don't have to go to Israel or a speciality store to purchase the ingredients. The recipes are easy to make and they taste very good!

1 of 1 people found the following review helpful:

5.0 out of 5 stars A Great Book!, September 3, 2009

By 

L. Arnold (Raleigh, NC) - See all my reviews
(REAL NAME)   

This review is from: Jewish Cooking Secrets From Here & Far: Traditions and Memories From Our Mothers' Kitchens (Paperback)

I found this book at a Borders several years ago and made so many notes, etc., that I bought another copy for me and several as gifts for friends. This book has it all: a collection of great congregational recipes, deli recipes, humor and more. A personal favorite of mine is Marvin's Simple Roast Chicken, stuffed with a green apple and delicately seasoned with ginger. (Marvin Shapiro is the author of the books "How to Survive and Profit from your Son's Bar Mitzvah" and "How to Survive and Profit from your Daughter's Bat Mitzvah."

But best of all is the challah recipe. And after I added 3 tablespoons gluten, started using fast acting yeast and added 1/2 teaspoon cinnamon I really had a winner. It makes wonderfully light loaves, doesn't require kneading and has the faintest hint of spice. All of this in 1 1/2 hours. This challah has a characteristic that I haven't found anywhere else. Regardless of the variation I use, it has a light crust that is just a bit crispy rather than chewy.