From Kirkus Reviews
Levy says this book was
inspired by a letter Julia Child wrote her 17 years
ago, suggesting that she write a ``high-class book on
Jewish cooking.'' An American raised on Eastern
European Jewish fare, married to an Israeli, and well
traveled in Europe (she has written a series of
cookbooks with the umbrella title Fresh From
France--none reviewed), she also credits a Jewish
sister-in-law from India for yet another ethnic
mix--so the international approach comes naturally.
The recipes are prefaced by profiles of the two major
Jewish cuisines, Ashkenazic and Sephardic, and their
major subcategories; and they're arranged first by
Jewish holiday, then conventionally by course, with
the different styles (including Israeli ``new
cuisine'') intermixed throughout. This makes for
interesting variety and encourages browsers of any
background to incorporate some new ideas into their
own traditional meals. Levy also introduces different
ways with well-known standards. Her Israeli
mother-in-law, for one simple example, soaks but does
not boil the dried chickpeas she puts in falafels.
Both festive and everyday, but never formidable or
fussy, Levy's recipes are ``high class'' in their
fidelity to fresh ingredients, traditional standards,
and contemporary taste. -- Copyright ©1991, Kirkus
Associates, LP. All rights reserved.
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Product Details
Hardcover: 364 pages
Publisher: Warner Books Inc (November 1991)
Language: English
ISBN-10: 044651568X
ISBN-13: 978-0446515689
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