First edition published November 2006; layout and design by Barbara Mueller; Printing by ABC Press, Cape Town.

About the Book:

Have you ever wondered why dessert—that much anticipated, often sugary confection—frequently ends one's meal? While there are certainly many opinions as to why the meal is served in this particular order, we’d like to offer our Jewish Family Service perspective.

Each day is a unique opportunity for us to create ourselves and our relationships anew. As a great focal point of those relationships, family meals offer physical and emotional nourishment, care, support, and humor to help us on our journey of creation and growth. The wonderful smells we associate with meal preparation, whether a stew on the stove or a cake in the oven, bring back warm memories and become the foundation of new family traditions.

In this sense of family togetherness, the kitchen and the dinner table are two places where the Jewish concept of Tikun Olam, “repairing the world,” is most personal. This is where we create the personal bonds that allow us to take care of ourselves and others. This is where we experience that wonderful sense of nourishment and sustenance that brings emotional security to our world. This is one of the places where we feel the most spiritually “sweet.”

And so, this beautiful coming together to nourish ourselves and the family and friends we love is crowned with a sweet ending—an enjoyable, delightful tastiness that brings with it that sweet sense of caring for our loved ones, our community, and our world.

Our wish for you is that you and those you love enjoy these treats within that very special, nourishing framework of family and community.
We hope The Best We Ever Ate! will become the best you ever ate!

About the Editor:
Kyra Effren grew up in England and South Africa, where she was nurtured by Welsh and Russian Jewish grandmothers, a German housekeeper, an Irish nanny—all of whom were formidable cooks—plus a Cape Malay cook who loved Italian food. As a child, she thought everyone ate roast beef on Sunday, hotpot on Monday, homemade ravioli on Tuesday, leberknodel on Wednesday, bobotie on Thursday, and chopped herring and matzah-ball soup on Friday.

Upon emigrating as an adult to Santa Barbara, California, and without any formal training, Mrs. Effren taught cooking to friends as a fundraiser for the kitchen in the community’s new synagogue. She had finally found her mission! Eight years later, while living in England, she attended the Cordon Bleu.

In 1975, Kyra Effren opened Cours de Cuisine Cooking School in Dallas and has been “up to her elbows in food” ever since. In 1978, she was awarded The Commanderie des Cordon Bleus in France for her contributions to French cooking. Mrs. Effren also served as a food stylist and contributing writer for the “Food” section of The Dallas Morning News for 10 years. This is the third cookbook she has edited.

In addition to her professional work, Mrs. Effren is a dedicated community volunteer who has served as president of both Jewish Family Service and National Council of Jewish Women in Dallas, and worked on behalf of United Way of Metropolitan Dallas, Operation Frontline of the North Texas Food Bank, and Temple Shalom.

A beloved member of the Dallas community, Mrs. Effren brings an infectious enthusiasm—and plates of delicious sweets—wherever she goes!

Views & Reviews:

“After hearing about, reading, and tasting almost every recipe in this book, I can definitely attest to the fact that they are truly the best of the best. If you love home-style baking from treasured family recipes, don’t pass up this wonderful book.”

—Nick Malgieri, author of A Baker’s Tour and How to Bake

“I just can’t wait to try every recipe in The Best We Ever Ate! I’ve already picked out some favorites, and I’m sure I’ll add to that list as I bake through this remarkable book. It deserves to sell a million!”

—Maida Heatter, author of Maida Heatter’s Book of Great Chocolate Desserts

“Kyra Effren was one of the first Dallas foodies to take me under her wing and teach me about food and cooking. For more than 30 years, she’s been my friend and mentor. This book honors her expertise and years of community service. More than anything, though, The Best We Ever Ate! is an expression of her love for all things culinary. Kyra lives what she teaches: That food sustains the soul as well as the body.”

—Dotty Griffith, restaurant critic, former food editor, The Dallas Morning News

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