Product Description

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.

Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")

Every recipe, a joy in the belly.

Product Details

• Amazon Sales Rank: #289310 in Books
• Published on: 2007-11-22
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 688 pages

Review
"The adventurous cooks in the Rabinowitz family have come up with dishes in a wide range of flavors—I'm eager to try her son's Not Exactly Russian Piroshki, her grandma's cholent with red wine, her Passover banana sponge cake, and, of course, Mama Hinda's Challah. Judy's enthusiasm and sense of humor shine through."
—Faye Levy, 1,000 Jewish Recipes

From the Back Cover
Got Kugel? Got kugel with Toffee Walnuts? How about real, homemade Gelfite Fish—and Salmon en Papillote. Refreshing sweet-and-sour borscht, and Not-Your-Store-Bought Potato Blintzes. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts and crossover dishes, Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. And don't even talk about the desserts. With its lively stories and eccentric characters, Cooking Jewish invites the reader not just into the kitchen, but into a whole vibrant world of family and friends.

About the Author
Judy Bart Kancigor started Cooking Jewish as a family project. She is a freelance food writer and columnist for the Orange County Register. A popular teacher of Jewish cooking and family life, she speaks at synagogues, women’s organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California.

Customer Reviews

Well worth the wait
I had my eye on this book for some time before it was released and for some reason it looked promising. Now, I've only had it for a week or so, but reading through it, it appears that I was right. I own many cookbooks (mostly kosher), and by briefly reviewing the recipes, I can pretty much tell whether I will use it or just file it on the shelf to collect dust. The way this book presents itself just makes you want to cook something right away, much like a fancy new chef's knife will make you want to chop something. I just made the Chicken Paprikash, and it was truly excellent, and not hard to make. The recipe instructions are thorough and well written with plenty of encouragement. I already bought the ingredients for the potato knishes, as this recipe also looks promising.

PHENOMENAL!
Although I own over a thousand cookbooks and this one just arrived last week, it is already one of my all-time favorites ... truly phenomenal!

The recipes were all tried-and-true favorites contributed by family members all over the world, and preceded by descriptions of what makes each one so wonderful. Each and every recipe was tested and perfected by the author, who carefully noted every relevant detail to virtually ensure success.

The caramels are scrumptious (and well worth the price of the book). Every recipe seems to be that way ... incredibly delicious, and written to virtually ensure success. The author also offers simplified alternatives, such as roasting eggplant and peppers in the oven rather than on top of the stove for Romanian Eggplant.

One caveat: although Cooking Jewish holds a special appeal for Jews, the food is scrumptious for any palate. (I'm a Christian, and these are recipes anyone would love, and which I would proudly serve anyone.)

I can't even imagine not loving this cookbook ... It offers everything I consider important in a cookbook, and the recipes are well-tested, incredibly delicious, and clearly written. HIGHEST POSSIBLE RECOMMENDATION!!!!!!!!!!!!!!!!!!!!!!

A Must-Have for Every Library
Author, Ice Cream and Frozen Desserts
Readers will be hard-pressed to decide whether this book remains in the kitchen as an invaluable recipe source, or whether it should be kept at bedside, to read like a good novel. Maybe we all need 2 copies! Judy is a witty and gifted storyteller who lovingly introduces us to each of her relatives and extended family members, weaving fascinating stories and sharing memories and recipes along the way. Before you know it you're hooked, following each family member's journey through life. Jewish or not, we can all relate to Judy's quirky and delicious tales. The recipes--all 532 of 'em-- are detailed and well written, so no one should hesitate to start creating kitchen memories of their own. I am delighted with this book, and can think of no better gift for family and good friends.