International Cooking for the Kosher Home

by Betty S Goldberg

Overview

A stimulating new cookbook featuring exotic dishes from countries as diverse as Tahiti, Peru, Armenia, Mexico, India, Russia, and Japan-to name just a few.

The author of Chinese Kosher Cooking here turns her attention to international cuisine, offering recipes from France, Mexico, Hungary, Spain, Russia, Morocco, and a score of other countries. She has carefully chosen the tastiest, most appealing dishes and adapted them for the kosher home while still preserving their authenticity. The hardcover edition of this title, originally published in 1988, is available on-demand only.

A wonderful book for cooks who wish to make the leap into uncharted areas of kosher cuisine.

--The Jewish Week

An enticing collection that adapts international dishes to the American palate. Cooks following kosher guidelines will find new tasty dishes to enjoy. A most valuable book.

--Publishers Weekly

Product Details

ISBN-13:	9780824603236
Publisher:	Jonathan David Co., Inc
Publication date:	01/23/1988
Pages:	368
Sales rank:	1,148,732
Product dimensions:	6.00(w) x 9.00(h) x 0.94(d)

About the Author

Upon graduation from the College of Human Ecology at Cornell University in 1961, Betty S. Goldbergs fervent interest in cooking progressed from extensive entertaining to creating wonderful dishes of her own. She was soon planning and executing banquets for as many as one hundred twenty people, and before long she was teaching classes in Jewish, Mexican, and Chinese cooking. The success of Mrs. Goldbergs classes led to the publication of her Chinese Kosher Cooking, and the success of that volume inspired her to continue the process of converting nonkosher recipes into splendid kosher dishes. The result is International Cooking for the Kosher Home. She is also the author of Traditional Jewish Cooking.

Editorial Reviews

In a carefully prepared and often enticing collection, the author of Chinese Kosher Cooking adapts international dishes to the American palate and to kosher dietary restrictions. Veal (instead of pork) scrapple, chicken Kiev stuffed with pareve margarine seasoned with parsley and dill, and seafood-free paella are typical of recipes avoiding prohibited foods or food combinations. Cooks following kosher guidelines who want to try some new flavors will find much to enjoy in the recipes and in the discussions opening each chapter. From Europe there is cottage cheese ``strudel,'' cream of mushroom soup and broccoli with garlic sauce. Basted herb-and-spice chicken, duck in pomegranate sauce, and nut rolls in honey syrup originate in the Middle East. Asia and the Pacific Islands contribute spicy vegetable fritters, fish marinated in lime and macadamia-nut pie, while the Americas offer fried tortillas with cheese, salmon with cream dressing and hot blueberry pudding. Illustrated. (February)

Publishers Weekly - Publisher's Weekly

Goldberg, author of Chinese Kosher Cooking , now tackles global cuisine, and does an admirable job. In sections on Europe, the Middle East, Asia and the Pacific Islands, and the Americas, she includes international recipes for dishes not usually found in kosher cookbooks. Thoughtful and informed background information is given with each recipe, and while a few dishes seem a bit too Americanized, her kosher adaptations make good sense. Recommended. JS

Library Journal