Complete Passover Cookbook »

Francis R. AvRutick, a New York City native, received her secular education at the City College of New York and pursued her Jewish studies at the Seminary College of the Jewish Theological Seminary of America. In 1946, Mrs. AvRutick and her husband, Rabbi Abraham N. AvRutick, moved to West Hartford, Connecticut (from Newburgh, New York), where Rabbi AvRutick served as spiritual leader of Congregation Agudas Achim until his death in 1982.

Mrs. AvRutick has served on the board of directors of the Hartford Jewish Historical Society. A former member of the National Commission on Adult Education of the Women's Branch of the Union of Orthodox Jewish Congregations of America, she has conducted holiday cooking workshops at state and national conventions.

For UOJC she has also written several holiday publications, including the acclaimed "A Passover Sampler: From Appetizer to Afikomon." Her Complete Passover Cookbook, published in 1981, has enjoyed enormous success. Subsequent to its publication, Mrs. AvRutick served for three years as Passover foods stylist for Hoods, a large New England dairy. She is also the author of Kosher Cookery: Classic & Contemporary.

Passover cuisine is no longer limited to the traditional dishes known to our parents and grandparents. In this classic, containing more than 500 clearly written recipes, Frances AvRutick shows us how to make every Passover dish a succulent delight. In nineteen chapters spiced with history, laced with lore, and garnished with cooking suggestions, you will find everything from traditional holiday preparations (try the Russian borscht and light-as-a-feather knaidlach) to modern-day originals (matzo-spinach pie, elegant stuffed drumsticks, matzo meal polenta--to name a few). The Complete Passover Cookbook will help you prepare the kind of Passover you never dreamed possible. New, revised 2008 edition.