s.iri‘d
Trends & That's My Boy
APPLEGATE SQUARE
352-4244
HOLIDAY SELECTIONS FOR THOSE
MEN AND BOYS IN YOUR LIFE.
AMERICAN SOUTHWEST
• Paintings
• Kachinas
The Sephardic Kosher Kit-
chen is in sections including
first courses, egg and cheese
dishes, meat, poultry, meat-
stuffed vegetables,
moussakas and sweets. The
recipes are, for the most part,
clearly presented and repre-
sent an authentic and impor-
tant part of Jewish culinary
heritage.
I have two minor criticisms
of the book. It was translated
from Hebrew and, unfor-
tunately, the Spanish titles
for the recipes are poor
transliterations of the proper
terms. And it would have been
helpful to have illustrations to
show some of the more dif-
ficult techniques.
Another cookbook dealing
with Balkan Sephardic cuisine
is From My Grandmother's
Kitchen. The recipes here are
similar in scope to the ones in
The Sephardic Kosher Kit-
chen and include a mixture of
Turkish, Greek, Bulgarian,
and Romanian dishes. In-
teresting reminiscences about
life in Switzerland (where the
author's family migrated from
Salonika) and quaint
photographs add charm to the
book.
The organization of the
book is confusing and makes
the volume difficult to use. It
would have been helpful to
have menus to give readers
ideas about what foods should
be served together, but the
recipes are original and clearly
written.
Kosher Cuisine presents
250 recipes for the modern
kosher cook. Helen Nash
wanted to prove that Kosher
food need not be of the heavy
Eastern European variety she
knew. By adapting recipes
from non-kosher cookbooks,
as well as taking down recipes
from numerous cooking
classes, she has put together
an eclectic repertoire.
French, Italian, Greek, In-
dian and Scandanavian adap-
tations are just some in the
book. While studying kosher
Chinese cooking with Millie
Chan, Mrs. Nash discovered
how well Oriental recipes fit
into the requirements of
kashrut and added some to
her collection. The foods in
this cookbook include not only
the usual gefilte fish, kugels,
tsimmes and borscht, but
caviar roulade, steak in dill
sauce, bouillabaise and
moussake.
The introductory section
ARTS
• Jewelry
• Folk Art
• Pottery
• Sculpture
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HU NTER
By questioning aunts,
cousins and friends, Suzy
David was able to collect
many recipes duplicating the
tastes of those prepared by
her mother and grandmother.
The bulk of the recipes are for
everyday use, but some are for
holidays.
\\A ESA
DOWNTOWN
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HE DETROIT JEWISH NEWS
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