Joan Nathan

Jewish Cooking, 19th-Century Style

First-ever Jewish cookbook auctioned

03/24/2010
Editorial Intern

 So you think your Passover cleaning is tough.

“Before using the kitchen tables, they must undergo a thorough scrubbing, and be rinsed with scalding water. It was customary in England to lay them in fuller’s earth, which is not so well known here; so it would be advisable to have coarse cloths tacked on instead. The cisterns must be cleaned, and a piece of flannel put on the nozzle of the hydrant.”

Esther Levy’s 1871 cookbook, the first Jewish cookbook in America, fetched $11,000 at auction last week.

A Gut Feeling For Israel

On Birthright’s first culinary trip, an itinerary stuffed with olive presses, shuks and home-cooked Moroccan meals.

02/18/2010
Israel Correspondent

Jerusalem — It’s one thing to claim Masada as your birthright, or the Western Wall or the Dead Sea.

It’s quite another to be able to say that shakshuka — that iconic and palate-zinging Israeli egg dish — is now part of your cultural heritage.
But that’s exactly what happened this week for 48 participants on Birthright Israel’s first-ever culinary trip.

Birthrighters prepare lunch at an Israeli farm, from vegetables they picked with their own hands. Michele Chabin
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