Yoskowitz and Alpern began with the conviction that no child should grow up thinking that gefilte fish only comes from a jar. Their efforts to provide New York City with small-batch, seasonally available GF of the highest quality blossomed into a determination to prevent the extinction of the best of Ashkenazic cooking. Sometimes it was enough to return to fundamental techniques and use the best ingredients. And sometimes the pair applied traditional methods to new ingredients or added fresh flavors. So you’ll find here a carefully-written guide to making a richly satisfying chicken soup, as well as a recipe for Ashkenazic kimchi. Of course there’s a hamantaschen recipe, but there’s also a sour dill martini to get an evening off to a smooth start. It’s great to see a new generation being so engaged by traditional cooking.
Color photographs throughout. Hardcover.