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By Mildred L. Covert and Sylvia P. Gerson Illustrated by: Alan Gerson (272 Pages)Publisher: Pelican, 1993
Allows cooks to keep kosher without missing out on the flavor of the South. Traditional Southern dishes are made kosher by using clever substitutes Hamish Hopping John uses beef frye instead of pork. Birming-"Ham" calls for corn beef, and jamblaya's richness can be recreated by using duck or kosher smoked sausage in place of pork sausage. Glossary and index included.
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