Jewish Cooking Boot Camp

August 3, 2009
Whatever tribe readers may belong to, they're sure to find a few new favorites (and an auxiliary Jewish grandma) in this terrific collection, which has the feel of a conversation with a caring relative. Authors Marks and Carneiro state up front that they aren't "keeping kosher or following rules" in their compilation of menus, organized by holiday (complete with wine pairings), though they do include a wealth of thoughtful tips for those who prefer to stick by tradition. Yes, brisket, latkes, kugel and flourless Passover Brownies make the mix, but so does a kosher caipirinha (utilizing kosher cachaca). The emphasis is on flavorful home cooking: chicken noodle soup, Swiss steak, mashed potatoes, and a simple ice cream pie will appeal to cooks of any faith. Anecdotes, quirky suggestions (like a list of Chanukah-appropriate hip-hop), and tips for buying and presentation jostle with recipes like a busy, satisfying family dinner, providing new cooks and those intimidated by Jewish cuisine a comforting, familial vibe.

Starred review from August 15, 2009
Marks, who studied cooking from her Russian immigrant mother and grandmother, and freelance writer Carneiro provide a true boot camp for a new generation of Jewish cooks: over 50 easy-to-follow recipes for such classic dishes as Honey Cake, Rugelach, and Matzo Balls, background on Jewish holidays putting food and tradition into context, interviews with rabbis about creating modern traditions, and tips from Jewish bartenders and party planners. Wine selection (kosher and nonkosher) by Michael Bittell (Sunset Corners Fine Wines & Spirits, FL) is a plus. Highly recommended as a great primer for Jewish cooking and traditions!

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