KOSHER SOUTHERN-STYLE COOKBOOK by MILDRED L. COVERT and SYLVIA P. GERSON (Inscribed and signed on front endpaper) ...

KOSHER SOUTHERN-STYLE COOKBOOK by MILDRED L. COVERT and SYLVIA P. GERSON (Inscribed and signed on front endpaper) ILLUSTRATED by AKAN GERSON FOREWORD by RABBI GAVRIEL NEWMAN. 1993
Of all the regional cooking in this country, nothing beats the down-home Southern variety. Even the names of the recipes make your mouth water: Sumter's Succotash, Revival Veal Ribs, Miss Lou's Fried Grits, Prissy's Peanut Soup, Cajun Duck Jambalaya, and Yankee Go Home Cocktail. But what about Olde Southern Kosher Kornbread, Shavuot Potato Shissel, or Kugel mit Roshinkes? That's Southern cooking, too- Kosher style!

The conscientiously prepared recipes in Kosher Southern-Style Cookbook allow cooks to keep Kosher without missing out on the flavor of the South. Authors Sylvia Gerson and Mildred Covert make traditional Southern dishes Kosher by using clever substitutes-Hamish Hopping John uses Beef Frye instead of pork, Birming "Ham" calls for corned beef, and jambalaya's richness can be re-created by using duck or Kosher smoked sausage in place of pork sausage. Other recipes include Galitzianer Goysters, Suwannee River Katzfish Chowder, Klezmer Chicken, Nu Awlins Kugel, Tevye's Tongue, and Shtetl Fried Chicken.

This well-researched work contains brief histories of the eleven states of the Confederacy as well as some of each state's specialties, including some recipes that predate the Civil War. Also included are recipes for the festivals of Shavuot and Succoth. Kosher Southern-Style Cookbook contains a plethora of carefully constructed recipes that are sure to please the most conscientious Kosher cook.

Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor.

hardcover with DJ

16x24 cm.

245 pages

good condition