I'm always intrigued to hear customers tell me how they take traditional, frozen gefilte fish loaves and transform them into something entirely different. Shortcut cooks use this ready-minced fish to make quick 'n easy fried fish balls. Recipe writer Jamie Geller makes a double layered gefilte terrine with spinach 'n carrots. I've heard of gefilte fish shakshuka medallions baked in a tomato sauce, adding canned salmon and soya for an Asian twist, and even a version made wit

My darling mom - a fellow keen cook - and I speak our own, special language. "I made the roast beef and potato bake from the red book," I'll report when checking in after hosting a Shabbat dinner. "And I made the mushroom soup and bean salad from the yellow book," she's likely to respond. The red book, yellow book, green book, and white book we talk of so frequently refer, of course, to the covers of the 1990's recipe books published by South African doyenne Lynne Bedf