A cookbook that focuses on the recipes made by Jews during the holocaust may not immediately strike home cooks as a must own manual, but “Recipes Remembered: A Celebration of Survival,” is the attempt of author June Feiss Hersh and The Museum of Jewish Heritage in New York to keep these recipes and the stories that surrounded them alive.
In the book June not only works from recipes given to her by survivors and their family members, but also employs celebrity chefs such as Jonathan Waxman and Daniel Boulud to help her create recipes that have existed for decades but were never written down. In writing the book June told Reuters many of the recipes existed from memory with no formal measurements at all. “”Women would say, ‘You add an eggshell of matzoth meal, and a ‘bisel’ of sugar.’ I would smile through and think, ‘how am I going to ever make this recipe?’ It’s charming, but you can’t replicate it for a cookbook. So through trial and error I’d assign measurements. A ‘bisel’ resolved into a teaspoon.”