Mama's Meichulim: Traditional Jewish Cooking Made Easy by Sadie H. Rivkin

I am happy to make the review of a much beloved book of mine, an old, well-worn, old school pillar of ashkenazy Jewish cooking. This jewell gave me much of my knowledge of what authentic ashkenazy cuisine is all about. It is old, and therefore divided into sections ( Introductions - Thoughts about food - Time Savers - Fish and Appetizers - Soups - Poultry - Beef - Veal - Side Dishes - Chollents and Casseroles - Stuffings - Cakes and Desserts - Salads and Relishes - Food for Holiday Thought - What made Mama Mama - Index).
The book is compiled and edited by the author, printed by Thomas Yoseloff, New York - London.

About the author:
Born in Russia, Sadie H. Rivkin came to the United States when she was eight years old. Although she had to leave high school after one year of work, when her first son was born she attended and graduated cum laude from law school. Having practiced law with her husband for a year, Mrs. Rivkin decided being a full-time mother was more important, and having raised three wonderful children, she has never regretted her decision. During World War II, she served as a volunteer worker at the naval base in Bayonne, New Jersey. Later, at the suggestion of her son-in-law who taught social work at the Hebrew Educational Alliance in New York, Mrs. Rivkin herself started a class at the Educational Alliance in traditional Jewish cooking.

Now that you know Mrs. Rivkin I want to share with you one of my favourite recipes from her little book. It is Carrot, Prune and Potato Tzimmes. You will find it in my next Post. Enjoy it as much as I did.