Back in Thyme
Rob Eshman
October 9, 1997
Israel\’s newest weapon in its battle for economic well-being andworldwide acceptance is a tall, thin New Yorker with a great lambrecipe.\n\nHer name is Rozanne Gold.
Category
Food
Honey History
Rob Eshman
September 25, 1997
In American Jewish cooking, honey reigns. Good thing: The variousfarmer\’s markets are reliable sources for excellent honeys.
A Jewish Cooking Primer
Tamara Liebman
September 18, 1997
Los Angelesbaker Mark Stark has taken the Greatest Hits of American Jewish Cookery and put them into a format that\’s so kid friendly, readers might be tempted to color in the pictures.
Challah-palooza
Rob Eshman
September 18, 1997
At first glance, the round challahs of the High Holidays mightseem to be no more than the ritualized version of a GeneralMills-like strategy. How could a bread that is braided 11 months ofthe year suddenly taste different the month it is made round? Eggsare eggs, flour is flour, yeast is yeast, etc., right? But, somehow,the challahs of the High Holidays — domed crowns of golden dough,studded with raisins, sitting atop a holiday table like a princess\’pillow — do taste different.
Food
Rob Eshman
September 11, 1997
Just one floor beneath the legendary Polo Lounge at the Beverly Hills Hotel, there\’s a large room that, for much of the week, remains locked. The chef has the key. So does the catering manager. But if they ever want to so much as crack open the door, they can\’t do so alone. First, they need the rabbi.
A Taste of Kosher L.A.
Naomi Pfefferman
September 4, 1997
Think kosher food, and you think blintzes, kishke, brisket, tsimmes, matzo balls, corned beef on rye.\n\nYou don\’t immediately think of fajitas, smoked-salmon quiche, turkey burgers with onion rings, rosemary-grilled breast of chicken with braised leeks and forest mushrooms, or flourless chocolate cake with raspberry sauce.
What’s Wrong With
Rabbi Ed Feinstein
August 28, 1997
First, please understand that it has nothing to dowith health. The laws of kashrut — the food restrictions imposedupon Jews by the Bible and the Talmud — were not intended to keep ushealthy.
Up Front Books that Cook
Jewish Journal
July 3, 1997
You can write a decent Jewish cookbook by collecting the recipes of decent Jewish cooks, or you can write a truly fine Jewish cookbook by compiling the recipes of fine cooks who happen to be Jewish. Make sense? It will when you consider two of the newest entries to the Jewish cooking market.
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