The author of the acclaimed Complete Passover Cookbook serves up a cornucopia of delicious dishes from the Old World and the Newpreparations as varied as Russian Cabbage Borscht, Oriental Chicken Salad, Gefilte Hoete (stuffed flank skin), Vegetable Pt, Prune and Potato Tzimmes, Salmon Pasta, and Cheese Roulades.
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Book Description
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"Offers mouthwatering proof that kosher cuisine has kept up with the times." -- Canadian Jewish News
About the Author
Francis R. AvRutick, a New York City native, received her secular education at the City College of New York and pursued her Jewish studies at the Seminary College of the Jewish Theological Seminary of America. In 1946, Mrs. AvRutick and her husband, Rabbi Abraham N. AvRutick, moved to West Hartford, Connecticut (from Newburgh, New York), where Rabbi AvRutick served as spiritual leader of Congregation Agudas Achim until his death in 1982.
Mrs. AvRutick has served on the board of directors of the Hartford Jewish Historical Society. A former member of the National Commission on Adult Education of the Women's Branch of the Union of Orthodox Jewish Congregations of America, she has conducted holiday cooking workshops at state and national conventions.
For UOJC she has also written several holiday publications, including the acclaimed "A Passover Sampler: From Appetizer to Afikomon." Her Complete Passover Cookbook, published in 1981, has enjoyed enormous success. Subsequent to its publication, Mrs. Avrutick served for three years as Passover foods stylist for Hoods, a large New England dairy. She is also the author of Kosher Cookery: Classic & Contemporary.
Francis AvRutick has three married daughters, eight grandchildren, and a great-grandson, her latest pride and joy.
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