Since adopting a purple cover for the second edition in 1990, the groundbreaking “Spice and Spirit” has become widely known as “The Purple Cookbook.”
How One Purple Book Revolutionized Kosher Cooking
Steaming-hot chicken soup with carrots, a fluffy matzah ball sitting in the golden broth. Potato latkes piled high, covered with a healthy dose of sour cream or applesauce. And gefilte fish—that sometimes maligned but secretly loved mixture of ground carp, eggs, matzah meal, pepper and sugar, eaten with the mandatory chrein (Yiddish for “horseradish”). Jewish food has a way of stirring up our fondest memories: a grandmother’s Formica kitchen, a snowy Chanukah evening, a traditional Shabbat meal.
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