Great Jewish Food, Without the Guilt
Here’s the ideal cookbook for anyone who wants great recipes for matzo balls, mouthwatering kugel, or perfect brisket, but who can live without the how-to-host-a-seder advice or the laws-of-keeping-kosher overtones that dominate so much of Jewish cookery. The Mensch Chef is not just a cookbook; it’s the new Bible (or maybe Talmud) of Kitchen Judaism, whose great questions don’t concern eternal life, salvation, or evidence of a divine being, but rather: What’s the difference between kreplach and knaidelach? How do you roast a chicken? Can you really make Passover cake that’s edible?