Sarafinkel
City of Member: New York
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Sara Finkel grew up in St. Paul, Minnesota, moved to Chicago after marriage. She made aliya to Eretz Yisrael from Chicago, Ill in 1973. Shortly after coming to Eretz Yisrael she was aked to give cooking lessons to a group of Kollel wives in Esras Torah which turned out quite successful since besides being informative on cooking and baking it was a social outlet for these relatively newly arrived young women. From there she was invited to write a Cooking column for The Jewish Woman's Outlook, a chareidi Woman's magazine which became very popular and also was distributed in the States. She incorporated informative essays with the recipes. Subsequently she wrote the Food Column for the English Yated Neeman for six years. She always enjoyed entertaining guests for meals, especially Shabbos and Yom Tovim which gave her the opportunity to try out new recipes.
Sara authored 3 cookbooks, plus two translated into Hebrew,- "Classic Kosher Cooking", "Simply Delicious" "The Complete "Yom Tov Cookbook" all of them published by Targum Press, ,"Hamitbach Hayehudi Haclassi" (Hebrew), Freund Publisher "Hamitbach Hayehudit Haclassi 2 (Hebrew)" Yafei Nof, publisher.
Sara's first cookbook, Classic Kosher Cooking, published by Targum was a best seller for about 20 years. People tell her that what they enjoy about her cookbooks are the "easy technices, basic ingredients which they're bound to have in their kitchen which makes delicious dishes in a hurry, plus ease of preparation and great results which made her cookbooks popular." She receives a lot of wonderful feedback on my cookbooks.
75 Recipes 0 Albums 2 Journal Entries 0 Meals
The Basics
Member Since: 2011-05-05
Favorite Advice: Try to be nutritious conscious when you cook for your family and attempt to put a meal together keeping vitamins and nutritious meals in mind. Do not cook on high heat nor for longer periods of time and keep pot covered while simmering on low heat..:After bringing pot of food to boil, lower heat, cover and simmer slowly until done. Vegetables should not be cooked too long and in very little water to preserve the vitamins therein. Cooking vegetables for long periods of time destroys the vitamins.
Favorite Secret Ingredient: My favorite ingredient in cooking is sliced onions, especially sauteed onions. They add so much flavor to most savory dishes and are highly nutritious. I even add raw, thinly sliced onions to make sliced browned potatoes in the microwave or in the
Favorite Food/ Snack: not specified
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