Cooking Jewish

Judy Kancigor originally intended to share this luscious cookbook only with its contributors: her large and loving family of talented cooks. But, after all, no one makes better chicken soup than her mother Lillian, Grandma Sera's Russian Brisket is a Passover must, a Hanukkah meal isn't complete wit [...]
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Judy Kancigor originally intended to share this luscious cookbook only with its contributors: her large and loving family of talented cooks. But, after all, no one makes better chicken soup than her mother Lillian, Grandma Sera's Russian Brisket is a Passover must, a Hanukkah meal isn't complete without Judy's Potato Latkes by the dozens. Clearly the larger community of Jews - and non-Jews who enjoy good home cooking - needed to be able to enjoy these recipes. Every one of them is a winner - St. Louis Kreplach, Hot Potatoes with Cucumber Cream, Claire Cappel's Drunken Fruit Compote, Easy Brisket for Every Holiday, Estelle's Gefilte Fish, Sweet and Sour Corned Beef, Hal's Crock Pot Tsimmes, Triple Com Pudding, Shiitake Mushroom Chicken, plus 17 unbeatable noodle puddings, and the renowned Tante Esther Gittel's Husband's Second Wife Lena's Nut Cake.