Mediterranean cuisine is consumed with gusto all over the world. While many dishes commonly enjoyed in Israel originate elsewhere, things like hummus, falafel, kibbeh, and shakshuka have been adopted into Israeli tradition with the recent advent of “foodie-ism” by chefs all over the country.
It’s not so often that a book significantly changes the way I look at the world.
Last week, the Center for Kosher Culinary Arts opened in the heavily Jewish neighborhood of Flatbush. The $4,500, six-week intensive course, run in cooperation with the continuing education department of Kingsborough Community College, is the only professional kosher cooking school in North America.
While Crostini di Spuma di Tonno, Zuppa di Pesce Passato, Dolce di Tagliatelle might not sound like Jewish food, Italian Jews have long enjoyed these dishes.
Joyce Goldstein made her first trip to Italy in 1957 and instantly became what she calls a \”fanatic Italophile.\” The former chef-owner of San Francisco\’s Square One and daughter of Russian immigrants, Goldstein threw herself into Italian art, architecture, language, culture and food.
Israeli filmmaker Shemi Zarhin is a gourmet cook and baker, whose diet-defying cakes, especially, soothe the vilest temper.
Chef Erwin Van Oosten could be forgiven for not knowing what hit him when the rabbi ordered that the lasagna be sent back into the kitchen. It was the executive chef\’s first full day running the kitchen for a Caribbean cruise ship full of kosher passengers, and he had thought all was in order …
Clarissa Hyman\’s new cookbook, \”The Jewish Kitchen,\” is alive with miracles — stories of Jewish life and war-torn Jewish communities, bringing with them their glorious history, rich culture and a cuisine passed through the generations, itself a story of miraculous survival.
\”The Jewish Kitchen: Recipes and Stories from Around the World\” by Clarissa Hyman (Interlink Books, $29.95)
Clarissa Hyman\’s new cookbook, \”The Jewish Kitchen,\” is alive with miracles — stories of Jewish life and war-torn Jewish communities, bringing with them their glorious history, rich culture and a cuisine passed through the generations, itself a story of miraculous survival.
This award-winning author crisscrossed the globe, visiting eight families in nine months, recording their stories and recipes.
Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean.
When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf, little did he know his destiny was a 375-seat upscale kosher restaurant in Manhattan\’s garment district named Abigael\’s.
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