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—a 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 are in 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.
Jewish Week calls this volume “one of the most unusual cookbooks” seen in recent years. Kosher Creole Cookbook “combines two cuisines which would seem to have no business being together—kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks.”
About the Authors
Mildred Covert learned the art of cooking at her grandmother’s knee. Because of her own strong ethnic background and her love of her native New Orleans, she began to experiment with the best of both worlds. As a wife, mother, and career woman, Sylvia Gerson always found time to involve herself with her synagogue and community. They are also the authors of A Kid’s Kosher Cooking Cruise, Kosher Southern-Style Cookbook, and Kosher Cajun Cookbook, all published by Pelican.
KOSHER CREOLE COOKBOOK
By Mildred L. Covert and Sylvia P. Gerson
Illustrated by Alan Gerson
Foreword by Rabbi Jonah Gewirtz
COOKING / Regional & Ethnic / Jewish & Kosher
224 pp. 6 x 9
62 Illustrations Index
ISBN: 9780882897752 hc