When I was a kid I was only aware of one cookbook. Not the Joy of Cooking. Not Mastering the Art of French Cooking. Not Kosher By Design. No, for me it was Alphabet Soup, the cookbook published by my Solomon Schechter school and featuring the recipes of my teachers and my friends’ parents. Later, when I was in college, my minyan put together a cookbook that I still use all the time. I still own both of these cookbooks and they are covered in flour and stains and have notes written in the margins the way any good cookbook should.
I don’t want to knock professionally published cookbooks. I just got Plenty and it’s divine. You’ve already heard me wax poetic about Leah’s Koenig’s Hadassah Everyday Cookbook. It’s drop dead gorgeous and chock full of deliciousness. The Book of New Israeli Food will make you drool. But, there is something so wonderful and authentic about a cookbook full of tried and true recipes from people you trust and maybe even love. That’s why whenever I am at a used bookstore I go to the food section and look for Bnai Brith cookbooks, and recipes collected by the Junior League of Cleveland or what have you.
For years now, the most used recipe source in my life has been a cookbook my sister’s and I made for my mom before she died. It’s called Vixens in the Kitchen (get it? Cuz we’re foxes) and it’s full of recipes that we love and have made hundreds of times. We included pictures, and notes, and used the fancy program at tastebook.com to create something really beautiful. Something that I still use to plan my Shabbat menu pretty much every week.
So what’s your favorite cookbook? And what cookbook taught you to cook?
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minyan
Pronounced: MIN-yun, meen-YAHN, Origin: Hebrew, quorum of 10 adult Jews (traditionally Jewish men) necessary for reciting many prayers.
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
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