The Jewish-American Kitchen

by Raymond Sokolov

A lavishly illustrated look at the history and traditions of Jewish cooking features 135 fully-illustrated recipes, as well as witty commentary by the former food editor of The New York Times.

Genres: Cooking, Food

191 pages, Hardcover

First published November 1, 1989

Reviews

[Caroline]

Excellent, clear recipes; delicious dishes; wonderful, well-written, interesting commentary; beautiful photos. As my Jewish mother would say, how could it be bad? The stuffed cabbage recipe, for instance, is foolproof, delicious, with easy and successful instructions on how to make the cabbage packages.