Since 1979, when then New York Times food critic Mimi Sheraton first published this memoir with recipes from her Jewish-American mother’s ”Polish-Rumanian-Austrian-German-Hungarian” Brooklyn kitchen, she has come across more material from her native ground. In the chapter she has added to From My Mother’s Kitchen, she includes the charms of her mother’s Chinese cooking, 1930s Brooklyn style. The appeal, Sheraton suggests, has something to do with the affinity between Chinese and Jewish food and everything to do with what Italian film director Federico Fellini called ”the soft and gentle flavors of the past.” A
From My Mother's Kitchen Since 1979, when then New York Times food critic Mimi Sheraton first published this memoir with recipes from her Jewish-American mother's ''Polish...From My Mother's KitchenCooking/Home, NonfictionMimi Sheraton Since 1979, when then New York Times food critic Mimi Sheraton first published this memoir with recipes from her Jewish-American mother's ''Polish...1991-08-09HarperCollins
Genre: Cooking/Home, Nonfiction; Author: Mimi Sheraton; Publisher: HarperCollins
Posted August 9 1991 — 12:00 AM EDT
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