The Book of Schmaltz: Love Song to a Forgotten Fat
"The foundation of the book is, of course, Ruhlman's schmaltz recipe, which is extraordinarily easy. Six steps, 90 minutes, and you're in business. Classics such as chopped liver, kreplach, and potato kugel follow, as do unconventional dishes including vichyssoise with gribenes and chives-and-chicken confit. They're now yours for the making."—--David Leite,Leite's Culinaria"Ruhlman, who has authored cookbooks with culinary greats like Thomas Keller and Michael Symon, puts his own spin on even the most classic recipes."—--Katherine Martinelli,The Jewish Daily Forward"If for some reason you never thought frying chicken fat could be made beautiful, you really need to check this out."—--Russ Parsons,Los Angeles Times"Sometimes it takes and outsider to see a subject clearly. That is what Michael Ruhlman has done with schmaltz, portraying this much-maligned fat thorugh his lens and that of Lois Baron, a friendly Jewish neighbor and a traditionalist in the kitchen.Mazel tovon the results!"—--Joan Nathan, author ofJewish Cooking in America"It's about time that schmaltz got its due. And from, no less, a great food writer who isn't Jewish. Michael Ruhlman understands, as too many Jews don't, that Yiddish cooking is a worthy cuisine, deserving of attention and respect - not to mention the carefully composed recipes and gorgeous photographs you'll find in this book."—--Arthur Schwartz, author ofJewish Home Cooking: Yiddish Recipes Revisited