Of all the regional cooking in this country, nothing beats the down-home Southern variety. Even the names of the recipes make your mouth water: Sumter’s Succotash, Revival Veal Ribs, Miss Lou’s Fried Grits, Prissy’s Peanut Soup, Cajun Duck Jambalaya, and Yankee Go Home Cocktail. But what about Olde Southern Kosher Kornbread, Shavuot Potato Shissel, or Kugel mit Roshinkes? That’s Southern cooking, too—Kosher style!
The conscientiously prepared recipes in Kosher Southern-Style Cookbook allow cooks to keep Kosher without missing out on the flavor of the South. Authors Sylvia Gerson and Mildred Covert make traditional Southern dishes Kosher by using clever substitutes—Hamish Hopping John uses Beef Frye instead of pork, Birming “Ham” calls for corned beef, and jambalaya’s richness can be re-created by using duck or Kosher smoked sausage in place of pork sausage. Other recipes include Galitzianer Goysters, Suwannee River Katzfish Chowder, Klezmer Chicken, Nu Awlins Kugel, Tevye’s Tongue, and Shtetl Fried Chicken.
This well-researched work contains brief histories of the eleven states of the Confederacy as well as some of each state’s specialties, including some recipes that predate the Civil War. Also included are recipes for the festivals of Shavuot and Succoth. Kosher Southern-Style Cookbook contains a plethora of carefully constructed recipes that are sure to please the most conscientious Kosher cook.