Blend a dash of Kosher with a pinch of Creoleand you have the Kosher Creole Cookbook . The authors havecombined two famous culinary traditions: the Creole-a blend of certain aspectsof French, Spanish, African, and American cooking-and the Jewish, dating frombiblical times.Those who keep Kosher can now savor the Creole cuisine for which New Orleansis famous. Imaginative substitutes that unite to create authentic Creole flavorserve to replace ingredients that are in conflict with the laws of Kashruth.Arranged by month, the recipes highlight feasts and festivals in the Jewishcalendar or in the city of New Orleans. Each chapter is also introduced byfascinating sketches about the history, traditions, and culture of the CrescentCity.Jewish Week calls this volume "one of the most unusual cookbooks"seen in recent years. Kosher Creole Cookbook "combines twocuisines which would seem to have no business being together-kosher cookingwith Creole cooking. This is a delightful and unusual addition to yourcollection of cookbooks."Mildred L. Covert and Sylvia P. Gerson have carefully researched and createdrecipes that adapt the characteristic flavors of each cuisine, whether it'sCreole, Cajun, or Southern, to ensure that the traditional can keep Kosherwithout giving up flavor. The two New Orleanians have written three otherKosher cookbooks: Kosher Cajun Cookbook , KosherSouthern-Style Cookbook , and A Kid's Kosher CookingCruise (pb), all published by Pelican.