Kosher Southern-Style Cookbook

Of all the regional cooking in this country,
nothing beats the down-home Southern variety. Even the names of the recipes
make your mouth water: Sumter's Succotash, Revival Veal Ribs, Miss Lou's Fried
Grits, Prissy's Peanut Soup, Cajun Duck Jambalaya, and Yankee Go Home Cocktail.
But what about Olde Southern Kosher Kornbread, Shavuot Potato Shissel, or Kugel
mit Roshinkes? That's Southern cooking, too- Kosher style
The conscientiously prepared recipes in Kosher Southern-Style
Cookbook allow cooks to keep Kosher without missing out on the flavor
of the South. Authors Sylvia Gerson and Mildred Covert make traditional
Southern dishes Kosher by using clever substitutes-Hamish Hopping John uses
Beef Frye instead of pork, Birming "Ham" calls for corned beef, and
jambalaya's richness can be re-created by using duck or Kosher smoked sausage
in place of pork sausage. Other recipes include Galitzianer Goysters, Suwannee
River Katzfish Chowder, Klezmer Chicken, Nu Awlins Kugel, Tevye's Tongue, and
Shtetl Fried Chicken.
This well-researched work contains brief histories of the eleven states of
the Confederacy as well as some of each state's specialties, including some
recipes that predate the Civil War. Also included are recipes for the festivals
of Shavuot and Succoth. Kosher Southern-Style Cookbook contains a
plethora of carefully constructed recipes that are sure to please the most
conscientious Kosher cook.
Mildred L. Covert and Sylvia P. Gerson have carefully researched and created
recipes that adapt the characteristic flavors of each cuisine, whether it's
Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher
without giving up flavor. The two New Orleanians have written three other
Kosher cookbooks: Kosher Cajun Cookbook, Kosher
Creole Cookbook, and A Kid's Kosher Cooking Cruise
(pb), all published by Pelican.