Judy Bart Kancigor
Bring the taste of France to your Passover table
One might expect the chef-owner of a haute cuisine, award-winning French-American restaurant, where l\’addition can easily top $300 per couple, to be an egotist. One would be wrong.
The Ultimate Taste Test
While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.
‘Design’-ing Woman Comes to Town
\”Susie Fishbein has done for Jewish cooking what [rabbi and author] Aryeh Kaplan did for beginning Judaism,\” said Rabbi Shimon Kraft of the 613 Mitzvah Store on Pico Boulevard. \”They\’re buying her cookbooks en masse. She\’s a genius at editing and putting everything all together.\”
Paint Colorful Table With Italian Dishes
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.
Winning the Great Sponge Cake Battle
It\’s that time again. With Pesach here, it\’s time for my annual wrestling match with my nemesis, the dreaded sponge cake.
‘Food Maven’ Saves Endangered Recipes
When the El-Ghriba synagogue in Tunisia was bombed by Al Qaeda in 2002, the fragile remnant of a once thriving Jewish community was even further shattered.
Think Global, Cook Local
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.
Think Global, Cook Local
\”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.
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