By Kevin McCauley
Ruder Finn Press and New York’s Museum of Jewish Heritage have published a cookbook based on recipes from more than 100 survivors of the Holocaust and their relatives.
June Feiss Hersh collected the material for "Recipes Remembered: A Celebration of Survival.” The book is organized by regions to reflect local cuisines from Poland, Austria/Germany, Hungary/Czech Republic, Romania/Russian/Ukraine and Greece.
New York Times food writer Florence Fabricant notes the book features traditional Jewish fare (kugel, gefilte fish) plus "plenty of new ideas to explore, including an Italian Sunday sauce, potato soup made with a browned roux, a cabbage pie wrapped in puff pastry and a feather-light chocolate roll of exquisite simplicity.”
The book also has personal stories and "moments of luck” that led to survival at death camps like Auschwitz. The Museum promotes the book as a "moving compilation of food memories” and a "tribute to food as nourishment for the body and the soul.
Recipes Remembered is available on Mother’s Day (May 8) for $36. Proceeds go to the Museum, which is taking pre-orders at http://pickmanmuseumshop.com/rere.html.
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