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."
Mildred L. Covert and Sylvia P. Gerson have carefully researched and created
recipes that adapt the characteristic flavors of each cuisine, whether it's
Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher
without giving up flavor. The two New Orleanians have written three other
Kosher cookbooks: Kosher Cajun Cookbook , Kosher
Southern-Style Cookbook , and A Kid's Kosher Cooking
Cruise (pb), all published by Pelican.