Favorite Chabad Cookbook is Back

By COLlive reporter

The kosher cookbook Lubavitcher women have sworn by over the last few decades – and which was out of print for far too long – will be back on the bookshelves (and on kitchen counters) this month.

Since the “Spice and Spirit” book hasn’t been available in print for 8 months, there has been a huge demand and a high markup on used copies.

The cherished book has held center stage place in the culinary world by homemakers and professionals since it first appeared in 1977. “Spice And Spirit – The Complete Kosher-Jewish Cookbook,” a revised edition, came out in 1990.

Executive board members Esther Blau, Cyrel Deitsch and Cherna Light had the foresight to both modernize the original Nshei cookbook, and to make it a resource for those new to Kosher cooking by including practical halachic information.

As the Preface to the highly successful 1990 updated version explains, “We present the ‘spice’—a treasurehouse of kosher dishes, against the backdrop of the ‘spirit’—the rich tapestry of Jewish life. These two elements are inseparably intertwined: the delicious ‘spice’ of kosher food derives its unforgettable flavor from its ‘spirit’— the occasion for which it was prepared and the people with whom we shared it.”

The recipes, which utilize ingredients from the local grocery store and range from heimishe to new age, health conscious to indulgent, easy to more complex, provide the “spice.”

Deitsch and Light have been known in the Crown Heights community as masterful hostesses and culinary artists. When crafting the revised book, after receiving a tremendous response to their call for recipes in the community, they made sure only the best went in.

A team of over 40 volunteers helped with recipe trials and editing. Blau attributes the comfortable writing style and professional presentation to the inclusion of many Lubavitch women who had careers as writers, chefs, and artists before becoming frum.

Tzivia Emmer, Rivka Katzen and Tziporah Reitman served as key members of the editorial board.

In a world with cookbooks for gourmet and homestyle, 30 minute meals and slow-cooker meals, many still rank “Spice and Spirit” as their favorite. “Even if you have 20 other cookbooks, you’ll still want ‘Spice and Spirit’,” Blau says.

Or as one online reviewer noted, “I have a huge library now of kosher cookbooks and I have to say that no other book has as comprehensive a collection of all the Shabbat and kosher classics as ‘Spice & Spirit.’”

The “spirit” was crafted by a rabbinical board headed by Rabbi Yehuda Kalman Marlow, OBM, head of the Beis Din of Crown Heights. The halachic sections feel more like a chat with your favorite rebbetzin than the crucial informational resource that it is. Countless readers have been advised in the privacy of their own kitchens on kashrus, yom tovim, and more thanks to this book.

In its absence, a Facebook page (facebook.com/spiceandspirit) grew to 700 fans in one day, with many writing on the wall how they can’t wait for this new printing—some remarking how they regret not having bought it in the first place, and some noting how their 36 year old copy has too many food stains on it.

Well, the wait is over and new copies will be available for purchase in time for Chanukah. Visit www.spiceandspirit.com or pick up a copy at your local Jewish bookstore to get cooking.

The video was produced by the Brooklyn studio of Tamotion, a video production company in New York, 718-871-0734, www.tamotion.com