There are sections expected of most any cookbook, like salads – with earthy dishes based on radishes and red cabbage – and soups ranging from a puréed carrot soup to bran borscht. Then come the unmistakably Jewish sections, like latkes (10 kinds) and Passover foods. There is even a section labelled "Kugels with Cholents", with 11 different ways to make the traditional Jewish casserole to go with the Sabbath stew left to simmer overnight – that way, it's ready for Shabbat lunch without lifting a finger.


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