Excerpt from: http://tinyurl.com/3xt9k2
NY DAILY NEWS
'The Food Maven' reveals his favorite Jewish eats
BY IRENE SAX
March 28,2008
Gefilte fish, matzo balls floating in golden chicken soup, brisket
with onion gravy and peppery potato kugel. At sundown on April 19, the
first night of Passover, many Jews will sit down to a meal like this.
But traditional Jewish foods are too delicious to have only on
holidays, says self-proclaimed food maven (and former Daily News food
editor) Arthur Schwartz. He's the author of the new "Jewish Home
Cooking: Yiddish Recipes Revisited," a fond evocation of the cooking
style brought to this country by Jewish immigrants from Eastern
Europe.
Many are iconic New York dishes. For years, says Schwartz, when people
talked about New York food they were really talking about Jewish
food.
Pastrami and matzo ball soup are practically tourist attractions.
Knishes are sold from street carts.
Is there anyone who hasn't eaten a bagel? Cheesecake? Challah French
toast? A kosher hot dog and a sour pickle?
These days, observant Jews may eat Japanese su**** and Italian pizza,
French crepes and Arab hummus and falafel. But the recipes in "Jewish
Home Cooking" are for the nostalgic cooking of Ashkenazi, or Eastern
European, Jews.
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