Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes

Food editor of the Jewish Chronicle and author of the classic The New Complete International Jewish Cookbook, Evelyn Rose is a well-known authority on Jewish cuisine. Now with her daughter, Judi, a writer and producer for BBC Television, Evelyn brings ""together many of the most enduring dishes from Jewish communities around the world"" and imbues others with a contemporary flair. A chapter on soups, for example, includes both Heimishe Winter Soup with Lentils, Barley, and Beans and an up-to-date Cream of Watercress Soup with a Toasted Walnut Garnish; a Viennese Spiced Melon Cocktail is renovated with a dressing of currant jelly, Dijon mustard and chutney. Exotic treats (South African Curried Beef Gratin) complement basics (Slow-Cooked Chicken on a Bed of Potatoes). In the spirit of passing knowledge from one generation to the next, this book contains large doses of Jewish folklore, cooking tips and family stories. (One recipe, Grandpa Rose's Pickles, was handed down through the men in the Rose family, and it took Evelyn 10 years to extricate it from her husband.) Desserts, such as Viennese Apple Squares with Cinnamon-Scented Cream and Wine and Chocolate G teau with Cappuccino Frosting, are both sophisticated and homey. Finally, a brief series of menus for various Jewish holidays helps readers incorporate the Roses' recipes into their own traditions, making this a worthwhile addition to an increasingly crowded category. 8-page color photo insert. (Mar.)