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The Mensch Chef: Or Why Delicious Jewish Food Isn't an Oxymoron
Presents an assortment of 150 authentic Jewish recipes, encompassing both kosher and non-kosher versions, for old-fashioned favorites and new-style cuisine, and includes a variety of cooking and cultural tips.
Paperback, 304 pages
Published March 5th 2002 by Clarkson Potter
(first published 2002)
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This is the most useable book of Ashkenazi American recipes I've found. Whenever I make a dish for passover or something out of here, people are surprised that they like something that they usually think of as unappealing (pay special attention to the tsimmes recipe, for example). This book straddles the line between things that my grandmother would make and things I would make, and everything comes out the way I imagine it will from the description. I think this is an overlooked classic.