OP: From My Mother's Kitchen

There have been hundreds of Jewish cookbooks over the years, but a particular few have won the hearts of those cooks who yearn for the good old way that “we used to eat at home.” Among the American favorites have been Jennie Grossinger’s Art of Jewish Cooking (1969), Sara Kasdan’s Love and Knishes (1956), and Gertrude Berg’s Molly Goldberg Cookbook (1955). But solidly on that list as well—the favorite of so many—is From My Mother’s Kitchen (1979).  An esteemed regular on the food pages of the New York Times Mimi Sheraton (1926–2023) was their restaurant critic, documenter of the food world, both in and out of the Jewish sphere, and the author of many much-admired books. This one is not only a joyous collection of recipes but also, by osmosis, a document of a way of living and a culture that sprang from the Old World and was transformed in America.  Sheraton was raised in Brooklyn in a “modern” home, which had its origins in Central Europe. Like some other Jewish families from that part