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-Rumanian-Austrian-German-Hungarian" Brooklyn kitchen, she… 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-Rumanian-Austrian-German-Hungarian" Brooklyn kitchen, she… Cooking/Home Nonfiction HarperCollins
Book Review

From My Mother's Kitchen (1991)

EW's GRADE
A

Details Writer: Mimi Sheraton; Genres: Cooking/Home, Nonfiction; Publisher: HarperCollins

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

Originally posted Aug 09, 1991 Published in issue #78 Aug 09, 1991 Order article reprints