A COOKBOOK By Judy BArt KAnCigOr
 
 Rulch Page 473
532
 
Great Recipe romthe Rabinowitz Famiy 
 Just lik Mm’s
Cooking 
Jewish
 Shiitk Mushroom Mtzoh Blls Page 66 Mm Hind’s Chllh Page 328 Mm nd Ppwith Irn, estll, nd Slly Brry srvin upth prfct mltd Page 609 Potto Ltks Page 280
 
 Mm Hindnd aunt ann
 
contents
introduction:recipe for a cookbook
XXI
 
o I’m sitting minding my own business,and I’m thinking, I know. I’ll collect myaunts’ recipes and put them in a book. So lookwhat happened! Meet the family, each with arecipe and a story to tell. You’re gonna need ascorecard. (The photos will help.)
b’raysheet:in the beginning
XXIX 
 
ack in Slonim, first they liked us, thenthey hated us—Papa Harry said, “Enoughalready!” How my grandparents set downroots in the Promised Land, and from theresprang the whole
 mishpuchah
.
cooking kosher
XLVI
 
o play the game you gotta know the rules.If you’re observant, you know all this stuff already. If not, here’s a quick course in separat-ing the meat from the dairy.
appetizers
3
 
little nosh before the main event. Not“little” like the French with their dainty
amuse-bouches
. Not
that
little. And why justone? Have a knish and borekas and somechopped liver too. And a little hummus wouldbe good. And try the eggplant. Hummus
with
 the eggplant. M-m-m-m.
soups
61
 
don’t care what you say—my mother’schicken soup really
is
better than yourmother’s. Better than anybody’s. But it doesn’tstop there. Carrot, Mushroom Barley, RoastedBeet Borscht, lentil . . . and Shiitake MushroomMatzoh Balls to go with them all! Soups fromthe Old World and soups from the New.
salads
93
 
ou peel, you chop, and then you crunch.From Mandarin to Indian to Israeli,Korean, and Thai—I mean the salads, not the people. They’re Jewish. Well, some of them areIsraeli. Oh, you get the idea.
meats
127
 
ou’re thinking, Jewish cookbook—bris-ket. (Not that there’s anything wrongwith that!) We’ve got four, not counting twofor the cholents, and darn proud of it! Butthere’s also Moroccan Spicy Apricot Lamb
 XVIII
 
Shanks, Hazelnut Crusted Rack of Lamb, OssoBuco, Spanish Short Rib Stew. . . . Go ahead.Browse.
poultry 
                       171
 
oasted with fennel, baked with cherriesand chili sauce, stir-fried with walnuts,grilled with mustard and herbs—if it clucks you’ll find it here. And no part of the chicken—or turkey or hen—is ever wasted.
fish
217
 
here’s more than herring and gefilte in thischapter. Okay, lox too. Okay, herring andgefilte are in appetizers, and lox is in break-fast. But the other fish are here, like salmonfive ways to Sunday and sea bass and halibutand mahi-mahi and . . .
 vegetables
                   239
 
hey didn’t eat ’em in Slonim, but we’re inthis country now. Flash-roasted aspara-gus. Portobello wrap. Southwestern Tsimmesin Chile Pockets. Triple Corn Pudding to diefor. Spinach-Stuffed Squash. So be good andeat your veggies. Dessert is coming in just 130 pages
.
potatoes, noodles, rice,and grains
267
 
ou want comfort? I’ll give you comfort:Three kinds of latkes, a dozen noodlekugels, pirogen (potato and cheese), mama-liga, shlishkes, stuffings, sweet potatoes—withmarshmallows, sure, but also with pecans orhoney-orange glaze. And these they call sidedishes?
breads
325
 
ou don’t have to be Jewish to lovechallah. But put away the knife andtear off a piece. Unless you’re making aFrench toast casserole or challah chips.Then you can use the knife. And if you don’thave a bread machine, get one for the pita.You’ll thank me. (If you’re looking for onionrolls, pretzels, biscuits, and scones, they’re inhere too.)
breakfast
347
 
he most important meal of the day. Well,the most fun. Try the Hoppel-Poppel orblintzes or Apple-Cinnamon Pancakes or—wait! Caramel French Toast—no! Apple andCheese-Stuffed French Toast. Oh, I can’t makeup my mind! You pick. Surprise me.
cakes
369
 
ow we’re talking. Everything sweetand yummy. Old-fashioned Apple Cake.Chocolate, chocolate, chocolate. Peach,orange, and honey-orange sponge. Five kindsof cheesecake. And did I mention chocolate?Coffee cakes. Pound cake. Aunt Sally’s Red,White, and Blue. Cut me just a sliver. Well,maybe a little bigger than that. Oh, give methat knife!
pies and pastries
435
 
ow a dough pho-bic found joy andhappiness learning tomake pie crust. (Andif I can do it, youcan too!) Now to fillit: towering appletopped with walnut
 XIX 
of 00

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Scribd

Today is the beginning of Passover. Here are some fantastic Passover recipes that you can try from @Workman!

reply07 / 26 / 2011
Scribd

Today is the beginning of Passover. Here are some fantastic Passover recipes that you can try from @Workman!

reply07 / 26 / 2011
Scribd

Today is the beginning of Passover. Here are some fantastic Passover recipes that you can try from @Workman!

reply04 / 18 / 2011
Jessica Goldman Wiener

For more Passover recipes, check out Judy's The Perfect Passover Cookbook, http://bit.ly/f0513p, only available as an ebook

reply04 / 18 / 2011
bolbolugel

thanks for your good user

reply12 / 24 / 2009
Florea Ana

I also want to download this. Also my family want this to. Pleasi allow us to download it

reply04 / 27 / 2009
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