COVER STORY

It must be emphasized that “In Memory’s Kitchen” is not a cookbook. Many of the recipes are incomplete or confusingly written; ingredients were left out and steps inverted, perhaps, De Silva says, “because of illness or disorientation, an unsettling interruption, or the discovery that a contributor’s name was on a transport list [to be sent to a death camp].’

De Silva asks that, should anyone try to make the recipes work, they do so in a spirit of reverence.

The recipes below are modern interpretations of recipes from the book. They were contributed by Bianca Steiner Brown, the book’s translator (herself a survivor of Terez’n) who, for many years, was an associate editor for Good Housekeeping and Gourmet magazines. Brown notes: “I only tested a few recipes for my own interest.’

Each recipe is preceded by the original from the book with a translation. Two recipes are in German. The Poppy Seed Slices are in Czech.