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"Having feasted on hundreds, maybe thousands of her meals, I am her greatest fan... Hers is the best kind of food. It's comforting, unbelievably delicious, sexy, mouth-watering, beautiful, and crowd-pleasing... I promise you're gonna love this book!"
-- From the foreword by Suzanne Somers
In The Oy of Cooking: A Grandmother's Legacy of Food and Memories, Susie Weinthal invites us into her kitchen, where she shares her most inspired recipes for the modern family. From appetizers to entrées, from savory to sweet, Susie covers all four courses, and then some, to help you create a sumptuous comfort-food family dinner or a gourmet extravaganza designed to excite the taste buds and inspire scintillating conversation at your next dinner party. Her easy-to-follow recipes include classic Jewish dishes like Matzo Ball Soup and Beef Brisket; seasonal favorites like Summer Tomato Soup and Bruschetta Antipasto; cosmopolitan fare like Lamb with Avgolemono Sauce and Szechuan Sweet and Sour Whole Fish. Susie's eclectic recipes are peppered with warm memories of family and friends, generations of inspired palates whose mealtime favorites are included in this wonderful collection: Great-Grandma Sadie's Potato Soup, Ellen's Moroccan Hot Salad and TV personality Suzanne Somers's Brie en Croûte, to name a few. The Oy of Cooking: A Grandmother's Legacy of Food and Memories offers an essential taste of modern life through generations of family and friends and the all-encompassing symbol of this shared love, as every grandmother knows: great food.
"synopsis" may belong to another edition of this title.
Susie Weinthal was born and raised in Brooklyn, New York. She moved to Toronto, where she raised three children and became the first female executive at Canada 's largest development company, Cadillac Fairview. Later, she established Wigderson Marketing Ltd. She is currently retired and is the grandmother to seven beautiful and gifted grandchildren. Susie splits her time between Toronto and Hockley Valley, where she cooks, gardens, entertains and stares at her toes.Excerpt. © Reprinted by permission. All rights reserved.:
Stuffed Red Peppers
4 perfect red or 1 yellow peppers
1 1/2 lbs, 750 g mozzarella cheese,diced or shredded
1 Tbsp, 15 mL chopped fresh oregano
1 Tbsp, 15 mL chopped, fresh thyme
1, 250 mL cup fresh bread crumbs
Kosher or coarse salt and freshly ground pepper to taste
Preheat the oven to 350°F (180°C)
4 oz, 125 g zwieback(baby cookies)
3 Tbsp, 45 mL granulated sugar
3 Tbsp, 45 mL melted butter
1 lb, , 500 g cream cheese at room temperature
3 Tbsp, 45 mL all-purpose flour
1 1/2 cups, 375 mL granulated sugar PLUS 3 Tbsp + 45 mL
1/2 tsp, 2 mL salt
6 eggs, separated and brought to room temperature (always separate your eggs when they are cold)
1 tsp, 5 mL pure vanilla extract
1 cup, 250 mL sour cream
Preheat the oven to 325°F (160°C)
For the crust:
For the cake:
"About this title" may belong to another edition of this title.
Book Description Key Porter Books, 2002. Condition: New. book. Seller Inventory # M1552632334
Book Description Key Porter Books, 2003. Paperback. Condition: New. Seller Inventory # DADAX1552632334