Go into any synagogue, in any part of this town, and you will find them — people whose courageous stories of survival during the Holocaust could each be the subject of a compelling movie or book.
No Jewish cookbook of this year, or any year, for that matter, compares with Claudia Roden\’s \”The Book of Jewish Food\” (Knopf), but two new local additions to the genre have plenty of charms on their own.
Mike Gold* had a successful small business, a nice home, a wife and two kids when he began to wonder about his soul. Questions about life\’s meaning, about God and spirituality and his Jewish heritage would not go away. \”I started studying Judaism by myself, and I realized,\” he said, \”I didn\’t know anything.\”
