Born and raised in Israel, Chef Zipora Einav works as a private chef to many celebrity clients. Her first book pairs healthy recipes with a classical-music CD with techno beats.
About the Author
In From Forbidden Fruit to Milk and Honey, 52 scholars (one for each portion) explore the connection between Torah and food. Proceeds from the book support food rescue charity Leket Israel.
Emily Kaiser Thelin shares reflections on working with Paula Wolfert to document her incredible life and recipes in the new Unforgettable and thoughts about the role food plays in memory.
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.
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.