2
Come For Everything...But
Cholent (Bloch) by Kay Kantor
Pomerantz is the third volume in
the "Come For..." series. It features
many recipes for kugels and
soups, meat and chicken dishes
and vegetarian specialties.
Ms. Pomerantz also includes a
recipe certain to please your fa-
vorite yuppie (sushi), chocolate
lovers (have you ever had choco-
late-covered matzahs?) and
health-food fans (Chinese-tofu sal-
ad).
or years, actors, scholars
and professors have debat-
ed the true nature of
Shakespeare's character.
But perhaps the even more puz-
zling question is: With so few
Jews in England at the time, why
was Shakespeare writing any-
thing at all about Jews?
In Shakespeare and the
Jews (Columbia University
Press), Columbia University Pro-
fessor James Shapiro considers
everything Elizabethan Jews re-
ally knew, what they imagined
about Jews, and what kind of
Jewish community was there to
begin with. He bases his work on
diaries, travel narratives, ser-
mons and even parliamentary de-
bates to consider such questions
as, "Was it possible to be both
English and Jewish? Were Jew-
ish converts to Christianity in-
sincere?"
His research echoes nothing of
the familiar attitudes on the sub-
ject. In fact, he shows that British
subjects regarded Jews as dis-
tinctly odd, different in every pos-
sible way from themselves.
abbi Joseph Soloveitchik
was among the most
prominent ofJewish schol-
ars, whose writings are
well-known by educators and
students worldwide.
But what of how Rabbi
Soloveitchik's father met his
bride, a charming, modern girl
who almost didn't wed because
of an incident at a pear tree?
In The Soloveitchik Her-
itage: A Daughter's Memoir
(Ktav), Shulamith Soloveitchik
Meiselman tells stories of her
forefathers, some of the leading
rabbis ofJewish history, and her
family, including her brother,
Joseph.
She writes of life before the
family immigrated, and then of
the tremendous changes that oc-
curred in the United States. It is
a book filled with charming rec-
ollections (such as the time when
the family's former maid, Maria,
helped Shulamith's mother
search through a terrible snow-
storm to find milk for her hungry
children) and photographs.
Those with a passion for Jew-
ish history also will want to look
at The Encyclopedia of Ha-
sidism (Aronson) by Tzvi Rabi-
In addition to chapters on nowicz. This well-researched
meats and soups, Ms. Nash of- book offers information on virtu-
qn ri ri a rN7
nllmevervasnect of Chasidism
He looks at women, youth, the
appeal of Reform Judaism to
Eastern European immigrants
and the constantly changing na-
ture of the Reform temple.
"Like American Protestant
groups, Reform temples and Re-
form national leadership chose
not to directly confront the lack
of piety of each successive
younger generation. Instead, they
continually redefined the nature
of temple life in order to incorpo-
rate the very secular activities
that enticed the adult sons and
daughters of temple founders.
Sisterhoods, brotherhoods, and
youth groups, temple center ac-
tivities and a host of recreation-
al and cultural goals expanded
the previously narrow confines of
Reform houses of worship. In this
fashion, the affiliation of the
younger generation was
achieved. Commitment to tem-
ple life became an ethnic loyalty,
often an expression of Jewish
identity or feeling rather than a
statement of faith or of religious
practice."
Certainly one of the most in-
fluential figures in that move-
ment has been Rabbi Alexander
M. Schindler, the recently retired
head of the UAHC.
In The Jewish Condition
(UAHC Press), Aron Hirt-Man-
heimer offers a collection of es-
says that pay tribute to Rabbi
Schindler. Works include a focus
on pluralism in Israel, Jewish
ethics in daily life, and the rela-
tionship between Diaspora and
Israeli Jewry.
uture Julia Childs, two new
cookbooks offer such yum-
my creations as Roast
Chicken with Tarragon;
Endive, Arugula and Alfalfa
Sprout Salad; Cherry Noodle
Kugel; and Cream of Mushroom
Soup.
Kosher Cuisine: Gourmet
Recipes for the Modern
Home (Jason Aronson) by Helen
Nash features illustrations and
recipes for both traditional Jew-
ish dishes and new taste sensa-
tions. Many feature delightful
introductions by the author (of
her marinated chicken wings she
writes, "An inspiration for this
dish came from a Chinese woman
I happened to meet at a party.
She told me of a wonderful chick-
en-wing delicacy that had re-
minded her of the lollipops she
used to eat as a child."), a native
of Poland who came to the Unit-
ed States when she was 14. Ini-
tially, her meals consisted of
typical Eastern European Jew-
ish fare. Then she began to study
cooking as an art.
"After learning, experiment-
ing, and cooking for 25 years, I
have developed an eclectic reper-
toire of recipes, techniques, and
styles of entertaining," she writes.
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