Jason Aronson, Inc.
Trim: 6¼ x 9
978-1-56821-902-8 • Hardback • September 1996 • $45.00 • (£35.00) - Currently out of stock. Copies will arrive soon.
978-0-7425-4646-2 • Paperback • March 2006 • $24.99 • (£18.99)
978-1-4616-6510-6 • eBook • March 2006 • $23.50 • (£17.99)
Cara De Silva is an award-winning journalist, whose writings have appeared in Newsday, The New York Times, The Washington Post, The Los Angeles Times Syndicate, The New York Daily News, Gourmet, Food & Wine, Eating Well, Martha Stewart Living, Cuisine, and Diversion. In addition, she has been featured on local, national, and international television and radio shows, including The News Hour with Jim Lehrer (PBS), The Morning Show (CNN), All Things Considered (NPR), and The Voice of America. She lives in New York, NY.
Chapter 1 Foreword
Chapter 2 Acknowledgments
Chapter 3 Introduction
Chapter 4 MINA'S COOKBOOK
Chapter 5 Recipes
Chapter 6 Recipe List for the original manuscript
Chapter 7 Practical Notes
Chapter 8 Poems by Wilhelmina (Mina) Pächter
Chapter 9 Letters by Wilhelmina (Mina) Pächter
Chapter 10 Wilhelmina Pächter: A Biographical Sketch
Chapter 11 Bibliography
A monument to the women of Terezín who saw beyond indescribable horror and sent the food of their hearts to nourish ours.
The work of women whose memories were distorted by starvation, the book born in Terezín is both intimate and disturbing—a poignant reminder of a lost world and a spirit that refused to die.
— People Magazine
Not a cookbook, though it has seventy recipes, but a Holocaust document, compiled as an act of defiance in a concentration camp
— The New York Times
Those brave women contributed something of tremendous value, not simply an historical document but a lesson in humanity.
— Los Angeles Times
A story of the survival of the spirit amid the horrors of the Holocaust.
— The New York Times
Cooking is this book's subject matter, but survival is its theme; it is both moving and paradoxical that this material was collected by starving internees.
— Library Journal
Their food comes not from the concentration camp, but from their pasts, from the days when they had cooked in freedom, when they had dinners to plan and holidays to celebrate.
— Associated Press
The precious pages of Mina Pachter's cookbook are full of snapshots of life before and during World War II, inside and outside the concentration camps.
— The Review of Higher Education
A story of recipes and resistance.
— Pbs, Jim Lehrer News Hour