Bubbe's Kitchen

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

[Bubbe: a Jewish grandmother, generally the loving matriarch of the
family, and the source of many delicacies that are passed from one
generation to another.]

The National Council of Jewish Women is the oldest Jewish women’s
organization in Canada, dedicated to improving the quality of life of
all human beings, both inside and outside of the Jewish community. To
raise funds, the Vancouver chapter published its first cookbook in 1929
with a mere 130 recipes, and has been bringing out new editions ever
since. The seventh edition, Bubbe’s Kitchen, is a selection from 400
new submissions and 400 best of past editions. The criteria for
inclusion were simplicity, health concerns, general appeal, and Jewish
content. Ultimately, more than 350 new favorites were chosen.

The book contains recipes from Ashkenazi Jews (those descended from
Eastern Europe) and Sephardic Jews (from North Africa and Middle Eastern
descent). Through many generations, the Jews maintained their dietary
laws (Kashruth), and this cookbook does likewise. It excludes nonkosher
ingredients such as pork and shellfish, and does not mix meat and dairy
products within any recipe. All desserts are labeled “dairy” or
“pareve” (containing neither meat nor milk products) for easy menu
planning since meat and milk are not mixed within a meal. Recipes have
both metric and imperial measurements in a clear, easy to follow format.
Many have a brief comment of interest to start, or sidebars of Bubbe’s
tips to make the cooking even easier and more interesting. As well,
there is a complete section of “Festival Fare” recipes traditionally
associated with specific Jewish holidays, a glossary of Jewish words, an
extensive cross-index of recipes, and an index of contributors.

Tempting traditional recipes and modern additions will expand any
cook’s repertoire. Recommended for beginning and experienced cooks
alike, both Jewish and non-Jewish.