Rogue's Guide to the Jewish Kitchen A Feast Of Yiddish Foods For Thought And Eating

The authors of this amusing yet information-filled book live in Israel &, while not orthodox practitioners of Judaism, thrive on the ethical, cultural and historical aspects of their tradition. They had Jewish mothers, fathers and grandfathers who influenced their lives enormously. And each has a special place in their hearts and palates for Jewish food. In the essays and recipes in this book, the authors feature the beloved foods and lore of the Yiddish kitchen: appetizers, such as gefilte fish and herring; somewhere in-between, such as the knishe and the blintz; pickles, relishes and sauces; soups: Jewish penicillin; main courses: meats, poultry -- the kosher chicken, and fish; side dishes, such as kugels, kashe, and vegetables; and desserts. Humorous illustrations.Rogov, Daniel is the author of 'Rogue's Guide to the Jewish Kitchen A Feast Of Yiddish Foods For Thought And Eating', published 1984 under ISBN 9780756779153 and ISBN 0756779154.