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 favourite 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.
When earth science professor Donald I. Siegel is not busy researching hydrology and geochemistry, he's hard at work pursuing another interest in lifecooking. Siegel teaches hydrology and earth science in The College of Arts and Sciences at Syracuse University, and recently received top honors from the National Science Foundation and the Geological Society of America.
"Carefully researched and crammed with fascinating facts, this goes beyond a cookbook. A jolly good read! -- Ethel G. Hofman, Syndicated Jewish Food Columnist
One of my recipes to reduce my homesickness while living abroad was to eat Don's Chinese dishes. -- Yiping Shen, CEO of GNT-International, Beijing, China
Siegel brings authentic sophisticated Chinese recipes to even the strictest adherents of Kashrut. -- Rabbi Daniel Jezer, Rabbi emeritus , Cong. Beth Shalom, New York
Siegel proves my long time belief that a good geochemist must be a good cook first. -- Professor Chen Zhu, University of Indiana"