The Jewish-American Kitchen

by Raymond Sokolov

A collection of 135 recipes uniting American customs and cuisine with traditional Jewish ways of cooking. All recipes are clear and easy to follow, and the author discusses their histories and the traditions, occassions and holidays associated with them.

• Format: Hardcover
• Language: English
• ISBN: 1556700962
• ISBN13: 9781556700965
• Release Date: January 1989
• Publisher: Stewart, Tabori, & Chang
• Length: 191 Pages
• Weight: 0.70 lbs.

Customer Reviews

The Jewish American Kitchen

I have had this book for over 15 years. It is by far my "go to" cookbook for basic, comforting, family pleasing Jewish food. This book will be passed down to my daughter!

By FAR, the best cookbook

I have had this cookbook for 10 years, and it somehow got in the hands of my mom, who stole it temporarily, then admitted it and gave it back! I have used this book to make real food for real families for years, and the recipes are just right for a person who cooks frequently. They are not at all advanced (except maybe the Gefilte Fish Recipe - but it's worth it - YUM YUM!!). I have made about 70% of the recipes in this book, but there are some that I make on a weekly basis - the matzo/potato kugel is insanely good, and probably the best recipe. Also, the blintzes (simple recipe to make the crepe and filling - and really tasty - people think I'm a chef when I make this). I will now buy one for my mom, she's been begging to take it from me again!