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|All Authors / Contributors:||
|Description:||xviii, 297 pages ; 22 cm|
|Contents:||Introduction: an oral fixation --
Who says it's supposed to taste good? The prehistory of Jewish food --
Getting to no: beginnings of the dietary laws --
If you have to ask, it's treyf: more dietary laws --
Fat of the land: the fundamentals of Yiddish cuisine --
The mother of us all: cholent and its children --
As the cholent cooks: the rest of Friday night, appetizers and soup --
It's all meat: Sabbath main dishes and some of their accomplices --
Pancakes, crepes, and sexy baking: other holiday foods --
Is that all there is? Weekday food --
Epilogue: How is it Jewish?