Review of Recipes from Auschwitz
1 posts
[i][Following is an official OnlineBookClub.org review of "Recipes from Auschwitz" by Dr. Alex Sternberg.][/i] [rwc=id471636-125]3 out of 4 stars.[/rwc]The book Survival in Auschwitz and the films Schindler’s List and Life Is Beautiful are just a few of the works I have encountered about the Holocaust, also called the Shoah. For me, the most hideous name for this barbaric period in history is the “Final Solution to the Jewish Question.” How can an entire race be a question? I feel for the Jews who have been despised and maltreated for ages. Is this their prize for being called the “chosen people”?
Dr. Alex Sternberg, the author of Recipes from Auschwitz: The Survival Stories of Two Hungarian Jews, is not a disinterested party to the Shoah. His parents were survivors of Auschwitz, the worst of the Nazi death camps where over a million Jews were killed simply because they were Jews. The book contained the life stories of his parents, Marton and Olga. Born in Hungary, both were part of the last groups of Jews to be brought to the camps. They suffered over a year of torment and were lucky to be among the few survivors. The book narrated the detestable experiments conducted by Mengele, the terrifying selections, the inadequate meals, and the deplorable living conditions.
What set the book apart from other books about the Shoah was the inclusion of Olga’s recipes, 24 of them. These were recipes that she memorized while “cooking” in the camps. The women “cooked” during their spare time, discussing various dishes that they prepared before Auschwitz and that they would whip up after liberation. These “cooking” times took their minds off their desperate situations. The recipes were inserted between some of the sections of the book, and they gave me the needed respite from the horrors of the story.
These breaks are what I like best in the book. I am not much of a cook, but the instructions are simple, and the ingredients are easily obtainable. There are enough choices to mix and match for several hearty full-course meals, from soups to desserts. The recipes are kosher for Jewish consumption, but the author suggests alternatives (for the ingredients and the preparation) for non-Jews. He also shares other kitchen secrets that Olga passed on to him.
While it is not enjoyable to read of the cruelties inflicted on the prisoners, this book is a good demonstration of daily life in the camps. I recommend it to students and to those who wish to know more about that sorry part of history. Food enthusiasts may wish to try Hungarian cuisine. There is almost no objectionable language in the book, but the reader is forewarned about the graphic descriptions of abuse. A few of the accompanying pictures may also make sensitive readers queasy.
The book is carefully researched and well-organized. However, there are several errors that mar the pages, including improper punctuation, missing words, and misspellings. There is a need to check the names of the personalities and locations mentioned; some are inconsistently spelled. Marton’s grandfather is an example: It is not clear which of Nehemia, Nehemiah, or Nechemia is his correct name.
Dr. Sternberg used many Jewish, Hungarian, and German words; most were defined, but some were not. A glossary would help the reader immensely. It would also be good to have one recipe after each of the sections to temper the reader’s emotions. The pictures were strategically located in the book, but identifying the year they were taken and their sources would be ideal.
The author also explored the roots of anti-Semitism. A portion of the book detailed the role that Christians played in the persecution of Jews, which Christians might not like.
I’m afraid I have to withhold a star in my rating of the book because of the errors that I found. I rate it 3 out of 4 stars. I wish to end by stating a fervent wish: May we humans respect each other, regardless of our differences. Otherwise, what will set us apart from beasts? ****** [i]Recipes from Auschwitz [/i] View: [url=http://forums.onlinebookclub.org/shelves/book.php?id=471636]on Bookshelves[/url]
Dr. Alex Sternberg, the author of Recipes from Auschwitz: The Survival Stories of Two Hungarian Jews, is not a disinterested party to the Shoah. His parents were survivors of Auschwitz, the worst of the Nazi death camps where over a million Jews were killed simply because they were Jews. The book contained the life stories of his parents, Marton and Olga. Born in Hungary, both were part of the last groups of Jews to be brought to the camps. They suffered over a year of torment and were lucky to be among the few survivors. The book narrated the detestable experiments conducted by Mengele, the terrifying selections, the inadequate meals, and the deplorable living conditions.
What set the book apart from other books about the Shoah was the inclusion of Olga’s recipes, 24 of them. These were recipes that she memorized while “cooking” in the camps. The women “cooked” during their spare time, discussing various dishes that they prepared before Auschwitz and that they would whip up after liberation. These “cooking” times took their minds off their desperate situations. The recipes were inserted between some of the sections of the book, and they gave me the needed respite from the horrors of the story.
These breaks are what I like best in the book. I am not much of a cook, but the instructions are simple, and the ingredients are easily obtainable. There are enough choices to mix and match for several hearty full-course meals, from soups to desserts. The recipes are kosher for Jewish consumption, but the author suggests alternatives (for the ingredients and the preparation) for non-Jews. He also shares other kitchen secrets that Olga passed on to him.
While it is not enjoyable to read of the cruelties inflicted on the prisoners, this book is a good demonstration of daily life in the camps. I recommend it to students and to those who wish to know more about that sorry part of history. Food enthusiasts may wish to try Hungarian cuisine. There is almost no objectionable language in the book, but the reader is forewarned about the graphic descriptions of abuse. A few of the accompanying pictures may also make sensitive readers queasy.
The book is carefully researched and well-organized. However, there are several errors that mar the pages, including improper punctuation, missing words, and misspellings. There is a need to check the names of the personalities and locations mentioned; some are inconsistently spelled. Marton’s grandfather is an example: It is not clear which of Nehemia, Nehemiah, or Nechemia is his correct name.
Dr. Sternberg used many Jewish, Hungarian, and German words; most were defined, but some were not. A glossary would help the reader immensely. It would also be good to have one recipe after each of the sections to temper the reader’s emotions. The pictures were strategically located in the book, but identifying the year they were taken and their sources would be ideal.
The author also explored the roots of anti-Semitism. A portion of the book detailed the role that Christians played in the persecution of Jews, which Christians might not like.
I’m afraid I have to withhold a star in my rating of the book because of the errors that I found. I rate it 3 out of 4 stars. I wish to end by stating a fervent wish: May we humans respect each other, regardless of our differences. Otherwise, what will set us apart from beasts? ****** [i]Recipes from Auschwitz [/i] View: [url=http://forums.onlinebookclub.org/shelves/book.php?id=471636]on Bookshelves[/url]
You are not logged in. Please log in or sign up to view members replies, participate in the discussion, and access more features.
