The Good Book

Cookbook reviews.

From “Save The Deli” To “Enough With The Cupcakes!”

Journalist David Sax’s new book examines the wild world of food trends.

06/11/2014
Food and Wine Editor
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Via Amazon

Molly Wizenberg Is Back

The popular "Orangette" blogger has penned a second book.

05/13/2014
Food and Wine Editor
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Molly Wizenberg at Greenlight Bookstore. Lauren Rothman/JW

Recipes With A Dark Past

Holocaust-related cookbooks tell tragic stories through food.

04/23/2014
Jewish Week Online Columnist
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"Recipes Remembered" by June Feiss Hersh.

When Florence Tabrys was 14 years old, Nazis occupied her small hometown of Szydlowiec, Poland. Three years later, she and her younger sister were sent to a munitions factory. They were later shipped from concentration camp to concentration camp before they were eventually liberated from Bergen Belsen in 1945. They never again saw their parents or their five other siblings.

Tabrys doesn’t often talk about her experiences during the Holocaust, but she spoke to June Feiss Hersh about her memories for the 2011 book “Recipes Remembered: A Celebration of Survival.”

Related Articles

The Skinny On ‘From Scratch'

Reporter Allen Salkin exposes the Food Network in a new book.

01/10/2014
Jewish Week Correspondent
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Former New York Times reporter Allen Salkin interviewed more than 200 people for his riveting expose: “From Scratch: Inside the Food Network.” The book, which was ranked among the top 10 of 2013 by NPR, reports controversial stories about some of the food network’s stars. In it, Salkin chronicles the rise of Emeril Lagasse, Paula Deen (who cooked fatty foods without disclosing she had diabetes and then later fell from grace amid reports of racist comments) and Chef Robert Irvine, who was replaced for a season of “Restaurant Impossible” after questions emerged about his resume.

The Foot Network is freezing out Allen Salkin, author of a book about it. Photo courtesy Allen Salkin

This Revolution Will Be Caramelized

With 'The Holiday Kosher Baker,' a chef aims to spiff up the sweets of the kosher canon.

11/25/2013
Special To The Jewish Week
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It’s a story of self-discovery so common as to be almost part of American mythology. A young American woman finds herself in a charming European city, miles away from the fast-paced Northeastern metropolis she calls home. Walking along the rain-swept streets of these new surroundings and inspired by the magnificent pastries in the bakery windows, her mind starts to wander into the fanciful land of “What if?” On a lark, she decides to do something whimsical, non-practical and entirely fun – she enrolls in a baking class in Paris.

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Paula Shoyer is a kosher baking maven. Photo courtesy Sterling Publishing Co.
Tie-Dyed Cookies. Photo courtesy Sterling Publishing Co.
Babka Bites. Photo courtesy Sterling Publishing Co.
Florentine Bars. Photo courtesy Sterling Publishing Co.

Make Thanksgiving Easy

For the holiday of sides, a new book has lots of suggestions.

11/19/2013
Web Editor
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Since Thanksgiving – not to mention Thanksgivukah – is famously the holiday of beloved sides, we at JW Food & Wine thought it high time that we cracked open Victoria Dwek and Leah Schapira’s new “Starters & Sides Made Easy” (Mesorah Publications).

Winter squash ravioli, to go with turkey this Thanksgivukah, from the third Made Easy book. Photo courtesy Mesorah

Fall Brisket: For You, A Recipe From The Artisan Jewish Deli At Home

Stalwarts of the recent deli revival offer a seasonal brisket in which apple cider tenderizes the meat and a sweet side of squash.

Special To The Jewish Week

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

Ingredients
Ingredients: 
3 pounds beef brisket
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
4 cups apple cider
2 cups dry red wine, such as Merlot, Syrah, Zinfandel or Cotes-du-Rhone
6 sprigs fresh thyme, plus 1 tablespoon minced thyme
4 large cloves garlic, smashed
2 bay leaves
1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
3 medium red onions, peeled and quartered, leaving the root intact

The Shore Path Shaliach

A Maine B&B offers kosher feasts to in-the-know travelers.

08/26/2013
Special To The Jewish Week
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Tucked away behind quaint street of shops and lobster-filled eateries lies the Shore Path Cottage, an oceanfront bed-and-breakfast – but don’t look there for lobster.

Shabbat at Shorepath. Rachel Goldrich
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The Balaboosta of Mulberry Street

Cookbook author, restauranteur, chef, wife, mother. Meet Einat Admony.

08/19/2013
Jewish Week Book Critic
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A century ago, the tenements of Mulberry Street were filled with Italian nonni, or grandmothers, who cooked and cleaned and shopped with a take-charge style and amazing skill.

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Sylvia's Table

Liz Neumark's Sylvia Center gives disadvantaged kids a healthy dose of farm life and plenty to chew on.

08/13/2013
Special To The Jewish Week
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Liz Neumark realizes that she may not be able to change the world. But she’d like to change the next meal for people who don’t yet understand the links between farm and table, between a carrot that’s just been pulled out of the ground and an unforgettably flavorful dinner.

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