I learned the love of food and cooking from my mother and aunts, excellent cooks in the tradition of the Jewish Hungarian/Romanian kitchen. Also, from my mother-in-law who taught me about Jewish Bulgarian food.

 

This is a collection of recipes that were tried, enjoyed and handed down through four generations, starting with my grandmother and her contemporaries as early as 1850 and eventually from my daughter and son, who inherited all the right DNA.

For the most part, these recipes were transferred from mother to daughter, among sisters and cousins, by word of mouth or handwritten personal recipe notes.

 

This sound base was enriched with newer recipes I have adopted from my friends, influences of modern cooking ideas,  techniques and from years of interest in new recipes and ideas from food magazines, cookbooks, TV food programs and eating in restaurants.

 

My thanks to all my teachers and to those who enjoyed my cooking and encouraged me with compliments.

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