The Good Book

Cookbook reviews.

The Skinny On ‘From Scratch'

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

01/10/2014
Jewish Week Correspondent
Story Includes Video: 
0

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
Story Includes Video: 
0

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.

Photo Galleria
Photo Galleria: 
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
Story Includes Video: 
0

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

Special To The Jewish Week

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

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

Food tags: 
Amy Kritzer
Artisan Jewish Deli
Nick Zubin
Michael C. Zusman
Kenny & Zuke's
chicken broth
matzo ball soup
blintzes
corned beef
deli
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
Story Includes Video: 
0

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
Photo Galleria
Photo Galleria: 

The Balaboosta of Mulberry Street

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

08/19/2013
Jewish Week Book Critic
Story Includes Video: 
0

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.

Photo Galleria
Photo Galleria: 

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
Story Includes Video: 
0

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.

Photo Galleria
Photo Galleria: 

Cooking For Michael Pollan

An intrepid chef sets out to prepare dinner for the "God of Healthy Food."

07/16/2013
Special To The Jewish Week
Story Includes Video: 
0

Driving through the California farmland near my home, I was listening closely to an interview on National Public Radio with Michael Pollan. He’s a hero in these parts, and I was really surprised to hear him say that he’s had to eat restaurant food while on tour for his new book, “Cooked: A Natural History of Transformation.”

Michael Pollan. Photo credit: Alia Malley

'Schmaltzy' In Austin

At a quirky Texas food truck, the only meat is in the name.

06/28/2013
Special To The Jewish Week
Story Includes Video: 
0

Tucked behind a bookstore on the grungier east side of Austin, Texas is the only Jewish-style food truck in a city known for its robust street food scene. Named "Schmaltz," which means both chicken fat and overly sentimental, the trailer paradoxically offers vegetarian food, such as falafel, kombucha and a vegan Reuben.

All the menu items are named after Jewish writers and artists. Amy Kritzer

Happy 125th!

At birthday dinner, famous chefs put a new spin on Katz's classics.

06/03/2013
Food & Wine Editor
Story Includes Video: 
0

It’s moments like last Friday night at Katz’s Delicatessen that validate my reasons for moving to New York.  

I’ve always been fascinated by American history and one of the things I appreciate most about New York, having moved here almost two years ago from the California Bay Area, is its age. When I came to Katz’s Shabbat dinner to celebrate its 125th anniversary, I couldn’t help but admire the deli’s ability to maintain its old-fashioned charm in the middle of this modern metropolis.

The deli’s enduring legacy comes from its ability to adapt to change while also maintaining its traditions. Each of the four courses at the Friday night feast reflected this balance of old and new.

Katz's strikes a balance between old and new. Richard Koek
Photo Galleria
Photo Galleria: 
"Chicken-in-a-pot." Photo courtesy Richard Koek
Kung Pao Pastrami. Photo courtesy Richard Koek
Sarabeth's lemony cheesecakes. Photo courtesy Richard Koek
Syndicate content