Opinions of a Wolf

Summary:
Just as the title implies, this is a collection of recipes from Jewish communities around the world that are suitable for vegetarians.

Review:
Vegans beware. When this says it’s a vegetarian cookbook, it really means it!  Almost every recipe is drenched in animal products, primarily dairy and eggs.

The Introduction explains the various food cultures that have sprung up in Jewish communities around the world, complete with maps and such.  This part was fascinating, although I felt that it was a bit too Old Wold focused.  I know for instance that there are strong Jewish cultures in Argentina and Brooklyn, but they are not included in the book.

After the Introduction is an explanation of vegetarian foods incorporated into Jewish holidays.  I found this part rather averagely done and skimmed over it.

The recipes are oddly divided up.  The chapters are: cheese and dairy spreads; pickles, marinated vegetables, and relishes; salads; soups; savory pastries; cooked vegetable dishes; vegetable stews; legumes; grains; dumplings and pasta; eggs; sauces and seasonings.  As you can tell, some of the recipes are put together based on the type of dish (salad, soup) and others based on the ingredients (eggs, legumes).  This makes the book appear disorganized.  Also the complete lack of dessert is sad.

Beyond the maps in the Introduction, there are no pictures.  Additionally, the recipes are mostly designed to serve 6 to 8.  I’m not sure what planet the author is from, but that is not a typical family sized meal in America.  I must admit, that I didn’t try any of the recipes because I couldn’t find a single one I wanted to try.  They are all completely swimming in cholesterol and insane food portion sizes.  Looking at the soups, which should presumably be a healthier option, the Persian Onion Soup on page 123 contains 3 eggs and the Hungarian Cream of Mushroom Soup on page 125 contains TWO CUPS of sour cream.  Similarly, almost all of the breads and pastries are fried.  My cholesterol practically spiked just looking at the cookbook.

Essentially, then, this book is a good introduction to Old World style Jewish food but ignores the healthier options that I know from experience exist in Jewish communities in the Americas.  It is difficult to enjoy the cookbook since there are no pictures or colors.  Additionally, all of the recipes are designed for 6 to 8 servings, which is a bit large for the typical American household.  Overall, then, I would recommend this book to those with a vested interest in Jewish culture and cuisine who can see past the dull layout and design of the cookbook.

3 out of 5 stars

Source: Public Library

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