The kosher-cookbook trilogy

You don't have to be Kosher to enjoy the international flavor of the 180 outstanding recipes now gathered together in one volume for the first time. The world of Jewish Cooking - and indeed, Chinese, Italian and French Cooking - has never been the same since each of these now much-celebrated volumes appeared separately. Original, tradition-breaking, usefully amusing, delicious, all the recipes have been carefully tested and they have been authenticated as Kosher by Rabbi Norman Siegel. Blending their rib-tickling humor with their sophisticated taste, Ruth and Bob Grossman have presented some mouth-watering recipes no one will ever forget. here for instance, are Egg Roll Hah Dah Sah and Far Blun Jed Egg Drop Soup; Stuffed Eggplant Indigestion and Ministrone Della Contessa Goldfar; Knish Lorraine, Blintz Suzettes, and Eggs Benedict San Hahzarye (this defined by the authors as "that greasy pig stuff"). This new one-volume edition should make a magnificent gift for the holidays and other occasions. From the Library Journal, "After you've laughed your way through the recipes, you'll find that the authentic ...flavor is there - even when you confirm to kosher dietary laws. Here's where you can have some fun and eat it too, thanks to the ingenuity of the Grossmans".