From My Mother's Kitchen by Mimi Sheraton

Miriam Solomon as she was then known, was the daughter of Joseph and Beatrice Solomon. Sheraton was a recently married housewife and NYU student in 1946 but family life in Midwood would have been little changed in the 1940s. That's what I am trying to do.Mimi Sheraton gives a detailed account of her family's life in Midwood in her memoir/cookbook From My Mother's Kitchen: Recipes and Reminiscences. The cooking should be simple and painless. It was time for someone to redefine kosher. and that you will want to make time and time again.Īnything else you want to tell us about the book? The recipes are simple enough that you'll learn them by heart, and at the end of the day, this book will leave you with many incredibly delicious Mediterranean-style recipes that are easy to navigate, easy to prepare. My hope is that The New Kosher will become your go-to cookbook. What's the takeaway for readers? What do you hope they'll get from this book? think of it as a really awesome cookbook that just happens to be kosher. This isn't a kosher cookbook that happens to be great. If the title didn't say 'kosher,' nothing in this book would make you think it was kosher. I say to approach it the way you would approach any other cookbook. How would you want readers (particularly those who are not Jewish or who do not keep kosher) to approach - and use - this cookbook? Kosher should translate to fresh, clean, delicious eating! Kosher food doesn't have to keep the reputation it has had for so long.

My dietary restrictions light a fire in me that push me to prove to others that there are so many options when it comes to keeping kosher. Can you elaborate?īeing part of the foodie world, I know that keeping kosher means that I am missing out on a lot of deliciousness! And that fact pushes me to work with the ingredients that are kosher and cook divine meals. In the introduction to your book you talk a little bit about keeping a kosher diet and how that compels you to create the best possible dishes. These recipes are simple to create and very user-friendly. Most of the recipes use fewer than six ingredients, many of which are pantry staples. I truly believe that if you start with fresh, seasonal ingredients, you don't need to do too much to them to achieve an incredible-tasting meal.Īnd how does that influence the recipes in this book?Īll of the recipes in the book are simple and straightforward. TDM: Can you tell us a little bit about your philosophy on food and cooking?

From My Mother's Kitchen by Mimi Sheraton