The Mensch Chef: Or Why Delicious Jewish Food Isn't an Oxymoron

by Mitchell Davis

Enlived by nostalgia, historical trivia, lore, and humor, an entertaining assortment of 150 authentic Jewish recipes encompasses both kosher and non-kosher versions, old-fashioned favorites and new-style cuisine, as well as a host of cooking and cultural tips. Original. 25,000 first printing.

Genres: Cookbooks

304 pages, Paperback

First published January 1, 2002

Reviews

[Abilouise · Rating 5 out of 5]

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.

[Amy Weiner · Rating 3 out of 5]

recipes are reliable, and some are now go-tos