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I would NOT want to be the to have to explain that to sarah shnerirer after techiyas hameisim.
Latkes are so pashut for every Beis Yaakov grad, that it doesn’t even need elaboration.
It’s like a boys aleph beis.
No it is not so poshut. We make it once a year (many of us, anyway), so it does not come readily to many people. I had to learn how to make my yummy latkes without eggs, due to my grandson’s allergies. That was a big hassle for me, because last year, the first time I attempted it, I didn’t know what I was doing, and it just didn’t taste like MY latkes (which my son-in-law claims are the best he has ever had).
This year I fine-tuned my recipe, got some ideas in my head of how to substitute for the eggs, and made latkes that got the same rave review from him last night. That is NOT something every Bais Yaakov girl knows. It’s something however, that every seasoned cook knows. And many of us became seasoned cooks from a combination of instinct AND some really great cookbooks (all of which ought to have latke recipes in them).
Finally, a scandal one can sink one’s teeth into!
I agree oomis. Many cookbook editors feel that it’s beneath them to include traditional food recipes,such as, p’cha, latkes or matzo knaidlech.
So oomis, let’s have both of them latke recipes.
Happy Chanukah!
Many cookbook editors feel that it’s beneath them to include traditional food recipes,such as, p’cha, latkes or matzo knaidlech.
Sounds like you found a market niche for a cookbook.
The Wolf
The best kosher cookbook by far is Spice and Spirit (the purple one). It has all the traditional foods, plus tons of other recipes.
I still use the Jennie Grossinger cookbook. It has long been out of print so it has to be handled delicately or the pages crumble in my hands. Its obvious to a frum person that the cookbook editor knew little of kashrus, so keep that in mind when preparing the recipes.
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