Nineteenth-century Ashkenazic cookbooks?
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I am very interested in cookbooks reflecting the way Ashkenazic Jews cooked in the late 19th century—the cooking of my grandparents’ generation. I’ve accumulated a number of modern cookbooks that reflect some of that heritage (such as Robert Sternberg’s Yiddish Cuisine, and the older American classics Leah Leonard’s Jewish Cookery and Jennie Grossinger’s Art of Jewish Cooking). But these are modern books and often reflect Americanized versions of the recipes.
More fascinating to me are the older books or the more modern ones that focus on a particular local cuisine such as Eugeniusz Wirkowski, Cooking the Polish-Jewish Way and Zorica Herbst-Krausz, Old Jewish Dishes (Hungarian). There’s also Suzanne Roukhomovsky’s wonderful 1928 Gastronomie juive, which, though small, includes dishes from Russia, Alsace, Romania and the “Orient.”
My query is simply this: does anyone know of any of the older works I’m missing? I am not so much interested in contemporary books unless they’re very specifically and consciously historical. I’ve heard about an old book (1929 but reprinted in 1985) by Edouard de Pomiane called Jews of Poland but that exhausts my knowledge.
sounds like just your thing.