Kosher Cajun Cookbook - Tapa blanda

Acerca de los autores

Mildred L. Covert has served as president and board member of Congregation Beth Israel Sisterhood, as a board member of the New Orleans Chapter of Hadassah, and as vice president of education at the Beth Israel Hebrew School.

The late Sylvia P. Gerson served as president of the Congregation Beth Israel Sisterhood, was a member of the national board of the American Association for Ethiopian Jews, and was a founder and board member of Willow Wood at Woldenberg Village in New Orleans.

De la contraportada

"Covert [is] a pioneering scholar of Southern and Jewish food traditions."
--The Jewish News

Cajun cuisine and the kosher kitchen-an incompatible combination? Not with this exciting collection of kashruth-approved delicacies.

From the heart of Louisiana, Mildred Covert and Sylvia Gerson adapt the rich traditions of Acadiana to the kosher kitchen. Just as they successfully fused Jewish and Creole cooking in Kosher Creole Cookbook, also published by Pelican, they again innovate with a Cajun flair.

In this volume of savory dishes, kosher--with its prohibition of cooking with shellfish, shrimp, crab, and turtle--and Cajun--which relies heavily upon these ingredients for its hot, spicy gumbos, �touff�es, and jambalayas-have been successfully fused. By skillful adaptation of substitute ingredients, the results are dishes with authentic flavors that are at the same time both kosher and Cajun.

Mildred Covert learned the art of cooking at her grandmother's knee. Because of her own strong ethnic background and her love of her native New Orleans, she began to experiment with the best of both worlds. As a wife, mother, and career woman, Sylvia Gerson always found time to involve herself with her synagogue and community. Covert and Gerson are also the authors of the Pelican titles Kosher Southern-Style Cookbook and A Kid's Kosher Cooking Cruise.