From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food Paperback by Donald I. Siegel (Gefen Publishing Company) (IBRCookBooks)

Some classic Jewish foods are analogous to Chinese versions-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, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.

This book is an interesting twist on cooking Chinese food. The book contains interesting comparison between Jewish and Chinese cooking, and has a section explaining Kosher cooking, but it is not aimed at Jewish or Kosher cooks only. The authors goal is to make Chinese cooking easy. Even though they are not required the author recommends using two special Chinese cooking tools as a convenience - a wok and a Chinese vegetable knife. For Kosher cooks there is a short section for recommended meat substitutions (to replace pork in the recipes).

The recipes are simple and tasty. I never realized how simple it is to make Szechuan Noodles that taste like real restaurant quality Szechuan Noodles! So far my favorite recipe has been tea-smoked duck breast. It is similar to Peking Duck and I never imagined I would be able to make it at home.

A little about the book organization. My favorite cookbooks manage to keep the recipes on one page, if the recipe takes two pages it is put on the opposite sides of the page so I don't have to turn pages while my hands are covered with food stuff. I also like seeing a photo of the prepared dish next to the recipe. This book does not do either of these. Most recipes require a page flip, and it has no photos at all.