PDF Ebook Kosher Creole Cookbook
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Kosher Creole Cookbook
PDF Ebook Kosher Creole Cookbook
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About the Author
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.
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Product details
Hardcover: 224 pages
Publisher: Pelican Publishing; Second Printing edition (March 2, 1989)
Language: English
ISBN-10: 0882897756
ISBN-13: 978-0882897752
Product Dimensions:
6.2 x 1 x 9.2 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
4 customer reviews
Amazon Best Sellers Rank:
#1,402,620 in Books (See Top 100 in Books)
Awesome!
The recipes look yummy and I can't wait to try some of them. I purchased all three books and I'm very happy with them. I'm Native American, Scot-Irish, Creole, and Black and I found nothing offensive in any of these books. I'm sorry I listened to another review and delayed ordering these.
I just ordered this book and was so excited to think that I would be able to finally learn to cook some of our food from home in a kosher manner (instead of just not partaking at all... most times). Really, I wanted it so I could get an idea of what was being suggested int his book and then remove the meat ingredients since I am vegetarian now... At any rate, the blurb about it having little interesting facts about the city was, I thought, a nice added bonus. Unfortunately, they either made my skin crawl or made my face burn with anger. These ladies may know how to make a recipe kosher (I haven't actually tried a recipe yet) but their history is a bit more than questionable and saying that the book was written in the early eighties & then revised in the late eighties... I wonder why the term "Negro" is used like it's 1949 or something. I would like to note that 1)Africans were in Louisiana BEFORE the Louisiana Purchase and the Creole culture is based on the mixture of the original French settlers & their slaves. 2)It was not, as the authors' insinuate in their incorrect time line, a flow of European with a splash of African in the end in "American" kitchens" as slaves... MADDENING! 3)Also, there were freedmen before the reconstruction era and they weren't playing music on the street to make a buck. And 4) Okra is not originally from Acadiana. It IS FROM AFRICA. i mean, really.Did they look up anything or just assume that they were all knowing. How could they have lived in Louisiana that long and not known some of these things? Do they live in a cave? Their synagogue is on Canal Blvd, for goodness sake! Drive up the street and talk to someone at the French Market and learn something about your adopted home! they are just making up some crap. I found this book really offensive, not just because I am a Jewish, Creole, Native New Orleanian, but because if anyone should know about having respect for someone else's culture it should be a Jewish person (who has had so many people misrepresent their cultures and history and customs over the past 900 years or so).I think I am more sad to have found such a book than to not have found one at all (which is what I was afraid of happening). Perhaps the recipes are good but the twisted and inaccurate cultural blurbs along with the billion times you see the word "Negro" made me dislike the authors (however much one can dislike a person for writing offensive *explicative*), but also not give my money to people who didn't take the time to research their subject to actually produce a great cookbook and vignette on Louisiana which should have been one more drop in the inspiration to live Kosher wherever you are and in whatever cooking style you choose. Instead, it just kind of hurt my little heart.If you want to buy it, go for it. The recipes look like they are good but don't read the two pages introductions for each month. you may never want to pick it up again (like me)... or pitch it just on GP.
Ima writes an angry review of this author. When the author said that Okra was from Arcadiana (which is the southern part of Louisiana), she did not mean the plant (or its use) was first found in Arcadiana but that Arcadiana was the point from which its use in the South began, and spread outward from there. Okra is native to either Africa or Asia, scientists are not certain which. Used as a food, that appears to come from Africa. And as to the origins and meaning of "Creole", my understanding is that the French began using the term to mean "born in the New World" to distinguish from French people born across the ocean; the term was soon also applied to Blacks born here. however the CULTURE we call Creole today is simply a melange of many groups that immigrated to the region -- predominately French and Spanish, also Irish, German, Italian, but all predominately Catholic. So simply saying Creole's origins are Fench and Black isn't quite right. There are different pockets called Creole, some primarily European in origin, some primarily African in origin, and no doubt some cross-influence as well. The European-Catholic strain and the African strain bear the same name, and many similarities, but if there were two names instead of one, people would be calling them two different groups! As to the cookbook, if you want to adapt Creole cooking, which relies on heavily non-kosher meats and seafood, to a Kosher cuisine, then this is a good book to use for that purpose. But it seems about as challenging as trying to build a house without nails or screws.
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