The Vilna Vegetarian Cookbook by Fania Lewando
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Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen
Translator: Eve Jochnowitz
Foreword: Joan Nathan
The book offers an ample choice of stewed dishes, blintzes, omelets, porridges, kugels, puddings, latkes, stuffed foods, sauces, baked goods, vitamin drinks, and Passover foods. The chapter called Cutlets contains various recipes that call for nuts, cabbage, beans, buckwheat kasha, oats, and spinach. There are variations of cholent recipes, borscht soups, and many salads that include sliced or diced lemons.The translator explains in her preface how she selected the English spelling of Yiddish expressions and hints at using some updated kitchen equipment for today’s readers. Although written in 1938, contemporary cooks will be pleasantly surprised by how current her recipes are. But be forewarned: The preparations, although very delectable, often call for large quantities of butter.
