Yiddish Cuisine

Authentic and Delicious Jewish Recipes

By: Florence Kahn

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Hardcover | 1 November 2016

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Just like religious festivals, songs, or humor, cuisine is a constitutive part of the Jewish tradition.

In this book, Parisian delicatessen-owner Florence Kahn shares with us century-old Yiddish recipes that not only feed the hungry, but also delight the soul. Classics of Jewish cuisine, including meals for religious holidays, are explained step-by-step and illustrated by mouth-watering photographs.

Florence Kahn's easy-to-follow recipes unite the best of Yiddish traditions with a contemporary approach and show the diversity of Jewish cooking. The author's tips on recipes variations and her explanations about the origins of dishes are a great addition to the contents.

About the Author

Florence Kahn runs a Jewish delicatessen in Paris. With a mixture of traditional and modern Jewish-Ashkenazi dishes, she devotes herself to inspiring her guests about the Yiddish culinary culture.

Industry Reviews

"Her starters include Spinach Tart, Zucchini Strudel and Pastrami Sandwich. Among her main dishes are Kapusta Borscht, Sandrine Moss-Pissaro sKneidlers (Ashkenazi-Sephardic fusion), and Herring in a Fur Coat (the photo of layers of potatoes, beets, carrots, eggs, gherkins, peas and herrings formed in a tall glass is worth a thousand words)."
Jusdith A. Sokolofe Na'amat Woman Magazine

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