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4•■•-■■•■ -.1m• Mina. ANNE. MIIMs I
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Biblical Plants Used
In Cookbook's Recipes
BY ETHEL G. HOFMAN
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SAVE
I
1
Special to The Jewish News
D
evorah Emmet Wigo-
der is not your usual
Jewish cookbook
author.
To begin with, she does not
come from a long line of
"balabostes" (the ultimate in
Jewish homemakers) and so
did not learn to cook tradi-
tional Jewish foods in her
mother's kitchen.
Wigoder started life as Jane
MacDwyer, an Irish-
American lass who was raised
in the strict environment of
Catholic schools. She became
a Jew by choice, a decision
taken after much questioning
and soul searching. Now she
lives with her husband and
sons in Israel. "This was done
by a deep personal conviction,
to replace one of those who
had not survived the
Holocaust," she explains.
The Garden of Eden
cookbook published by
Harper and Row last year
reflects Wigoder's multi-
faceted background, and the
result is much more than a
collection of recipes. In fact, I
have difficulty delegating this
to the "cookbook" section
since besides biblical plant
description and recipes,
Wigoder relates the powerful
story of her search for
Judaism. It makes for
fascinating, all-night reading.
The chapter headed "Going
up to Jerusalem" describes
the difficulties of coming to a
new country right after the
War of Independence in 1948.
Food was rationed, life was
austere. But the Wigoder
family's struggle to build a
simple home and plant a
Bible-based garden is nar-
rated with humor and a
positive outlook.
Wigoder has spent years
researching biblical plants
and their use as a food source.
Eleven of the 13 chapters
cover foods from herbs to
meat to edible thorns and
thistles. They are based on a
refreshing approach to
natural, unprocessed foods so
that although the ingredients
have their roots in ancient
history, Wigoder's recipes are
definitely geared to the
lifestyle of the 90's.
The American cook will be
happy to note that blender
and food processor are used
extensively. Recipes are clear-
ly written and every ingre-
dient can be found in the
average supermarket.
The Garden of Eden
cookbook includes recipes
such as challah and blintzes
which will delight the tradi-
tionalist but most are in-
fluenced by the ethnicity of
the immigrants who have
settled in Israel. All of this,
together with the author's
talent and knowledge, results
in a collection of original,
delicious combinations which
would do credit to any five-
star restaurant.
This is the kind of cookbook
to attract those who want to
know what's behind the
recipes. The book combines
history, tradition, and ex-
citing reading.
COLD CUCUMBER
SAUCE
1 pound cucumbers, peel-
ed, seeded and grated
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon ground
coriander
1 small onion, grated
1 cup sour cream
1/2 cup heavy cream
juice of 2 lemons
1/2 cup chopped fresh dill
2 cloves garlic, minced
salt and pepper to taste
In an electric blender or
food processor with steel
blade, puree the cucumber,
vinegar, salt, coriander,
onion, sour cream, heavy
cream and lemon juice.
Transfer the puree to a glass
serving dish. Stir in dill and
garlic. Makes 2 cups.
Serving suggestion: Serve
with poached fish or over
hardboiled eggs.
SWEET AND SOUR
LEEKS
2 pounds leeks
3 tablespoons vegetable oil
3 cloves garlic, crushed
1 tablespoon honey
juice of 2 lemons
Trim the tough, green
leaves from the leeks and
discard. Cut leeks into 2 to 3
large pieces.
In frying pan, heat the oil.
Add honey and garlic. When
well blended, add leeks and
stir until leeks are wilted and
coated with honey and oil.
Add lemon juice and cook
gently, covered, so that the
leeks stew in their own juices
for about 15 minutes. Serves
4 to 5.
Serving suggestion: Serve
cold as a salad or hot to ac-
company a relatively bland
dish.
Continued on Page 56