The French-Kosher Cookbook
by Bob & Ruth Grossman
Galahad Books, 1964
Original dust jacket
With the addition of The French-Kosher Cookbook to this now celebrated series, the Grossmans have added a long-missing dimension to French cuisine.
As in their previous two usefully amusing titles, The Chinese-Kosher Cookbook and The Italian-Kosher Cookbook, the authors have gathered together 60 outstanding and delightful French dishes, blending their rib-tickling humor with their sophisticated taste, to produce a volume no gourmet could fail to appreciate.
Here are, for instance, such recipes as Knish Lorraine; Le Cordon Bleu Sans Hazarye ("Hazarye," explain the authors,
"is that greasy pig stuff') Blintz Suzette à la Yentah (A Yentah = a concierge who works for free); and Pâté de Foie Schmaltz (The Jewish answer to the 70¢ spread).
Are the recipes real? Are they Kosher?
Yes, they are indeed! And, as in each preceding volume, a Rabbi has authenticated them as genuinely Kosher.
With France recognizing Peking, it was only natural for the Grossmans to follow suit, Chinese-style.
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