COOKING

SPERBER'S

KOSHER KARRY OUT

NOW TAKING ORDERS
FOR THE HIGH HOLIDAYS

FEATURING A COMPLETE LINE OF
HOLIDAY FOODS —ALA CARTE OR DINNERS
FOR BEST CONVENIENCE CALL YOUR ORDER IN ADVANCE!

Orders Accepted Only Until Wed., Sept. 16, 1987

Our Hours: Fri. 9 a.m. til 2 hours before sundown
Tues. thru Thurs. and Sun. 11 a.m. to 7 p.m.

25250 GREENFIELD

(JUST NORTH OF 10 MILE RD.)

Call

967-1161

Under Supervision of Council of Orthodox Rabbis

Celebrating The Holidays
By The Cook Book

GLORIA KAUFER GREENE

Special to The Jewish News

T

he Days of Awe, includ-
ing Rosh Hashanah
and Yom Kippur, are
just around the corner, to be
quickly followed by Sukkot
and the other fall holidays.
With so much celebrating in
so little time, it's easy to
become overwhelmed with it
all. Rather than really enjoy-
ing the holidays, we may
simply try to "get through"
them by following our
previously established
routines of years past.
And what a loss! For when
we expand our knowledge
about the significance of the
holidays, when we unders-
tand a little better how they
are celebrated in other places,
when we prepare and eat holi-
day dishes passed down by
generations of Jewish cooks
from around the world, then
we make our celebrations tru-
ly special — for both ourselves
and our chidren.
This joyful task can be
made that much easier with
the help of several noteworthy
books aimed specifically at
the Jewish holidays. Some of
those published within the
past few years follow, with
detailed reviews of two
"multi-media" books.
Those seeking in-depth
evaluation of the "hows" and
"whys" (but not necessarily
the "how-tos") would find The
Jewish Holidays: A Guide
and Commentary by Michael
Strassfeld (Harper and Row,
1985) interesting and inform-
ative. After Mr. Strassfeld, a
co-author of the Jewish
Catalog series, wrote the text
of this book, he had five "ex-
perts" make critical com-
ments. These notes are in-
cluded in the margin next to
the relevant part of the text.
From Yom Tov to Yom Toy
compiled by Evelyn Pollack
for the Jewish Community

Center of Greater Baltmore
in 1984 is a handy little
cookbook that divides recipes
according to the holiday that
might be most appropriate to
serve them.
In 1985, I wrote The Jewish
Holiday Cookbook: An Inter-
national Collection of Recipes
and Customs (Times Books) to
share traditional and delec-
table holiday dishes from
Jewish communities all over
the world, not just those of
Eastern Europe. By relating
the stories behind the recipes
and including a few recipes
aimed specifically at children,
I have strived to preserve
some of our precious culinary
heritage for future
generations.
Two other books about the
Jewish holidays take what I
call a "multi-media" ap-
proach to all-around celebra-
tion. That is, they include
some background material, a
few recipes, crafts, songs, and
perhaps some blessings ap-
propriate for the day. Two of
the newest in this genre are:
The Complete Family Guide to
Jewish Holidays by Dalia
Hardof Renberg (Adama
Books, 1985, $15.95, 256 pp.)
and Celebration: The Book of
Jewish Festivals a group ef-
fort with Naomi Black as con-
sulting editor (E.P. Dutton,
1987, $24.95, 160 pp.)
The Complete Family Guide
to Jewish Holidays was writ-
ten by a parent who was
disappointed in the pre-
holiday sessions held at her
local synagogue and JCC
because they often bored and
confused her young sons. To
remedy this, she worked out
special programs for her
children and their friends
which eventually led to larger
group sessions that met twice
a month. These became so
popular that she was inspired
to compile her work into an
excellent book to be used at
home by parents with their

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All Specials Good Through September 16th, 1987

THE DETROIT JEWISH NEWS

73