From Lokshen to Lo Mein is one of three nominees in the 2007 Gourmand World Cookbook Awards!
Some classic Jewish foods are analogous to Chinese version hence the title, From Lokshen to Lo Mein.
Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking.
Along with Don Siegel’s favorite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what 'kosher' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products.
Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking
In a clear and succinct step-by-step format, the Complete How to Handbook for Jewish Living answers innumerable questions on how to practice Jewish rituals and customs.
It is a compilation of the three previous How to Handbooks. Encyclopedic in content, this volume draws together information you want to know but have not been able to find.
Over 100 instructional illustrations and a complete index, make this book very user friendly.
A plethora of topics are covered, including blessings and prayers, the how-to's of Challah baking, saying Slichot, choosing a Jewish school and synagogue, planning a spiritual trip to Israel, making a Havdalah kit, lighting Shabbat candles and many many more.