Robert Rosenthal left a career in advertising to go to culinary school and work in the food industry. Now he hosts cooking segments and is the author of the book Short Order Dad.
About the Author
What can be said about schmaltz and other Ashkenazi staples? Enough to fill a whole book and more! In Rhapsody in Schmaltz, Michael Wex explores Ashkenazi and Jewish food culture.
If Jews make up such a small percentage of the American population, why is kosher food so popular? Melissa chats with Roger Horowitz and Sue Fishkoff, two authors who have investigated the industry.
Melissa chats with Elissa Altman, of the newly released memoir Treyf and the popular blog PoorMansFeast.com, about Jewish holidays, the transition from cookbook editing to memoir writing and what food represents.
Ina Yalof’s new book, Food and the City, tells the stories of 53 famous New York food establishments. Among them are some of the most prolific Jewish food spots and characters.
Lynda Cohen Loigman’s debut novel The Two-Family House explores the story of two brothers and their families, including many tense meals together. Melissa chats with the author about food memories and writing.
Laurie Gwen Shapiro’s 2004 novel “The Matzo Ball Heiress” and Brenda Janowitz’s newly released “The Dinner Party” both take place on Passover. We invited them to chat about writing and the holiday.
The wife of Philadelphia food critic Craig LaBan, author Elizabeth LaBan’s new novel, The Restaurant Critic’s Wife, draws from her own life and gives a peek into the mystery of the profession.
Melissa chatted with Ted Merwin, author of Pastrami on Rye: An Overstuffed History of the Jewish Deli, and learned that, for many, the New York Jewish deli was far more than a food establishment.
In Stacey Ballis’ novels, Chicago is the setting, and the heroines are all Jewish, but there is another main character, too: food. Ballis makes food jump off the page and our mouths water.