Gypsy Boy wrote:Although I believe it is out of print, a used copy of Robert Sternberg's <i>Yiddish Cuisine</i> should be quite easy to find. From the blurb on the back, it is "a classic kosher cookbook and textbook on the traditional foods of Yiddish-speaking Jewry. Its recipes evoke the spirit and flavor of the Jewish kitchens of eastern and central Europe and turn-of-the-century America." I recommend it highly, especially for older, classic Russian/Eastern European dishes. (There is also a very informative essay in the front, "The Kitchen of the Yiddish World," covering specific national traditions.)

Gypsy Boy,

I am also quite fond of Sternberg's Yiddish Cuisine It's actually my favorite Jewish cookbook, and I have more than a few. I am especially impressed by the fact that Sternberg wears two hats: rabbi as well as culinary professional.

Hi,

Are there Jewish food traditions that are largely identified as Midwestern and/or specifically American? While they may now be shared beyond our shores, are iconic to the American Jewish tradition?

Regards,

Cathy2--

An interesting thought on local/national food traditions (including Creole Jewish) can be found here: http://jwa.org/teach/golearn/nov06/

and here: http://www.zeek.net/606food/

Thanx for opening such an interesting topic. It's worth some "exploring" time.

I had almost forgotten...my daughters bat mitzvah, or more correctly, she became a bat mitzvah at a saturday morning service. We had planned the social celebration for the following Sunday afternoon, but that Saturday night we had many of her friends and all of our out-of-town guests over to the house. At my daughters request we brought in pizza from Burts!! By the way, this was in 1996, after we had discovered Burts two years previously. When we called Burt and ordered 10 pizzas he asked if we wanted them all at the same time!