Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole-a blend of certain aspects of French, Spanish, African, and American cooking-and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that are in conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. Jewish Week calls this volume "one of the most unusual cookbooks" seen in recent years. Kosher Creole Cookbook "combines two cuisines which would seem to have no business being together-kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks." 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 Southern-Style Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.

From “a pioneering scholar of Southern and Jewish food traditions,” Cajun cooking recipes that adhere completely to the laws of Kashruth (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 fuse Jewish and Creole cooking in Kosher Creole Cookbook, they again innovate with a Cajun flair. Tour Acadiana and visit the soul of Cajun territory: Lafayette, St. Martinville, New Iberia, Bayou Lafourche, and other bayou country locales. The authors highlight important cultural notes about each stop and provide kosher recipes that authentically duplicate the celebrated flavors of each area of south Louisiana.

Make traditional Southern dishes kosher. Some of these recipes predate the Civil War.

From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.

From “a pioneering scholar of Southern and Jewish food traditions,” Creole cooking recipes that adhere completely to the laws of Kashruth (The Jewish News). Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole—blend of certain aspects of French, Spanish, African, and American cooking—and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. “This is a delightful and unusual addition to your collection of cookbooks.” —Jewish Week

Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks—Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.