Gil Marks

Honoring The Literary Legacy Of Food Historian Gil Marks

“Walking encyclopedia” may have been the idiom that appeared most often in tributes to culinary historian Gil Marks, who died in Jerusalem on December 5, 2014, after a courageous three-year battle with (nonsmoker’s) lung cancer. A memorial gathering of family and friends will be held in Jerusalem on January 5 and will be streamed.

Gil Marks. Photo by Elli Schorr

Ashkenazic Stewed Root Vegetables with Beef (fleishig tzimmes)

From Gil Marks’ “The Encyclopedia of Jewish Food” Makes 6 to 8 servings main course servings
Special To The Jewish Week
09/03/2012 - 20:00

3 pounds beef brisket, flanken, or chuck; or 4 pounds short ribs (whole or cut into 6 to 8 pieces)
2 tablespoons vegetable oil or schmaltz
2 medium onions, halved and sliced
1 to 1 ½ pounds carrots, sliced into rounds
2 pounds (6 medium) sweet potatoes, peeled and quartered; or 1 pound sweet potatoes and 1 pound white potatoes; or 12 ounces parsnips
2 to 3 cups pitted prunes, or 1 ½ cups prune and 1 ½ cups chopped dried apricots or peaches (optional)
½ to ¾ cup honey, granulated sugar or brown sugar

Ashkenazic Stewed Root Vegetables with Beef .

Turkish Leek Patties (keftes de prassa)

From Gil Marks’ “Olive Trees and Honey” • Makes 24 patties
09/03/2012 - 20:00

2 pounds (about 10) leeks, white & light green parts only, cut into thin lengthwise slices and washed
2 to 5 cloves garlic
1 ½ teaspoons table salt or
1 tablespoon coarse kosher salt
1 cup mashed potatoes
About ½ cup matzah cake meal,
fresh bread crumbs,
or finely ground walnuts
3 large eggs, lightly beaten
1 tablespoon vegetable oil
or melted butter
About ½ teaspoon ground
black pepper
¼ to ½ teaspoon freshly grated

Turkish Leek Patties.

Staying Traditional On The New Year

Having just moved to Israel, cookbook author Gil Marks is bringing back some old favorites..
Special to the Jewish Week
09/03/2012 - 20:00

Gil Marks is, well, a walking food encyclopedia. In the short hour we sat talking in the center of Jerusalem, we covered the mistaken attribution of the origin of Boston Cream Pie, the culinary contributions of the German Christian Templer society to Israel and whether or not the biblical tapuach is actually an apple or a quince. Of course, that should come as no surprise considering Marks is the author of the “Encyclopedia of Jewish Food,” and the James Beard award-winning cookbook “Olive Trees and Honey,” among others.

Marks: “Coming home” to Israel.
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