From “a pioneering scholar of Southern and Jewish food traditions,” Creole cooking recipes that adhere completely to the laws of Kashruth (The Jewish News).
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole—blend of certain aspects of French, Spanish, African, and American cooking—and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that conflict with the laws of Kashruth.
Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City.
“This is a delightful and unusual addition to your collection of cookbooks.” —Jewish Week
