Kosher Cookery: Classic & Contemporary

The author of the critically acclaimed Complete Passover Cookbook, Mrs. AvRutick here turns her attention to the marvelous year-round possibilities for the kosher cook. In sixteen chapters extending from Openings (hors d'oeuvres and appetizers) to Finishing Touches (fruit desserts, puddings, and sweets), she serves up a cornucopia of delicious dishes from the old world and the new--preparations as varied as Russian Cabbage Borscht, Oriental Chicken Salad, Gefilte Hoete (stuffed flank skin), Vegetable Pate, Prune and Potato Tzimmes, Salmon Pasta, and Cheese Roulades.

In Kosher Cookery, Mrs. AvRutick succeeds in offering us a happy blend of traditional Jewish cuisine and contemporary fare, spicing the text with helpful cooking and shopping hints.

A native of New York City, Frances R. AvRutick received her higher education from the City College of New York and the Jewish Theological Seminary of America. As wife of Rabbi Abraham N. AvRutick, of Congregation Agudas Achim in Hartford, Connecticut, she was long active in Jewish community affairs.

Mrs. AvRutick shared her passion for food and entertaining by conducting holiday cooking workshops at state and national conventions of the Women's Branch of the Union of Orthodox Jewish Congregations of America. For UOJC she wrote A Passover Sampler: From Appetizer to Afikomon, the success of which inspired her to author The Complete Passover Cookbook, which has achieved classic status.