![]() ![]() Tova Friedman (kasha varnishkes, carrot tzimmes), a sprightly eighty-four-year-old with a silvery-blond bob, was five and a half when she was sent to Auschwitz. More than one survivor remembers sustaining fellow-prisoners with vivid descriptions of the foods they’d eaten in their earlier lives. Maria Zalewska, the foundation’s Polish-born director, began to gather recipes. At dinner one night, talk turned to gefilte fish. ![]() “But there’s only one version that’s correct, and that’s mine.” In January of 2020, Lauder had invited a hundred and twenty survivors to visit Auschwitz-Birkenau on the seventy-fifth anniversary of its liberation. How did the idea originate? “When you’re dealing with survivors, when you’re dealing with Jews, everyone has a different version of events,” he said. In the shop, before the book’s launch, Lauder sat with a handful of its contributors. “Honey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors” was organized by the Auschwitz-Birkenau Memorial Foundation, of which he is the chairman. Lauder, seventy-eight, the younger son of Estée and Joseph Lauder, and a billionaire heir to their cosmetics fortune, was there to celebrate the publication of a cookbook. “As far as matzo-ball soup, my mother made the best,” Ronald Lauder said the other night on the Upper East Side, in the bookshop of the Neue Galerie, the art museum he founded. ![]()
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