The coming-of-age ritual, in the hands of filmmakers and writers.
JointMedia News Service
Think of what might happen to the Jewish calendar if literary scholars got their hands on it. Tisha b’Av would be classified as a tragedy; Tu b’Shvat would come under the heading of the pastoral; and Yom Kippur could serve as a soliloquy. But what would the bar mitzvah ceremony be? The answer is obvious: a comedy.
Beauty dos, don’ts, how-tos and whys. Where? The Bible.
Special To The Jewish Week
The Bible as a moral guide, the Bible as a record of historical events, the Bible as God’s revelation to man — yes. But the Bible as the original Glamour Magazine?
Yes! According to “Biblical Beauty: Ancient Secrets and Modern Solutions” (Anbern Press) by Rachelle Weisberger, the Bible provides excellent advice for everything from keeping your skin hydrated to the importance of choosing a good lipstick and mascara before heading out for that black-tie event.
With old-world recipes for everything from Russian coffee cake to New York Water Bagels, new book brings life to the ‘Golden Age of Jewish Baking.’
Jewish Week Book Critic
It wasn’t only grandmothers who shoved the onion rolls into their pocketbooks at Ratner’s. The soft, freshly baked rolls flecked with onions and poppy seeds that appeared in bottomless baskets on tables in the Lower East Side restaurant, reappeared in the kitchens of many diners the following morning — that is, if the rolls weren’t already enjoyed on the way home.
Twelve-year-old’s project turns out to be a book on the subject.
W hen it came to choosing a bat mitzvah project, Alexandra Kukoff had a long, make-the-world-a-better-place list: volunteer at an animal shelter, help out at a soup kitchen, take on an environmental project, and so on. She knew she needed to pick just one if she had any hopes of completing a project in time for her Aug. 20 celebration.
The cakemaker to the stars still likes it best
when customers actually cut into his creations.
Ron Ben-Israel wants you to know that he “is still a schlepper.” The cake decorator to the stars, who rocketed to wedding cake fame after being discovered by Martha Stewart, is still happy to pitch in with his small team and deliver his confectionary creations himself.
The exotic culinary-cultural journey of the author of ‘Persian Food from the Non-Persian Bride.’
Jewish Week Book Critic
W hen her new Persian relatives told her that she’d never be able to learn to make dolmeh, stuffed grape leaves, Reynah Simnegar grew determined to prepare this staple of Persian cuisine. She brought her husband’s grandmother into the kitchen and insisted that she not leave until she taught her. Although the older woman didn’t speak much English and Reyna didn’t understand Farsi, they worked together until Reyna mastered the “little bundles of joy.”
Having lost its stigma,
the rental-shop concept is now expanding.
At a wedding the other evening, the guests peered at the tall glass vase filled with white calla lilies in full bloom. “Do you think they’re real?” a woman asked the guests seated around the table. “They look real,” another replied. “Why don’t you touch them and see?” said a third.