New award-winning cookbooks from Yotam Ottolenghi, Stella Parks and David Lebovitz focus entirely on our favorite part of the meal: dessert. Pull out the sugar and get cooking…err, baking.
About the Author
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Middle of August already?! If you didn’t get to do as much traveling as you would have liked to this summer, all is not lost. Pull out some cookbooks and go armchair traveling!
Alongside the traditional family brisket or stew, it can be nice to incorporate new dishes into the holiday menu. To do so, Sheilah likes to turn to (fairly recent) cookbooks.
Checking out four relatively new cookbooks (three from 2016 and one from 2014), Sheilah finds new dishes to add to her Chanukah menu, like chocolate-lime sufganiyot, Moroccan-spiced fried chicken and many dairy treats.
Inspired by a childhood ritual of Sunday bagels and Nova salmon, Ron Goodman, a chef, is now at the helm of Ivy City Smokehouse, bringing that same smoked fish to DC-area locals.
Looking to spice up your Passover repertoire? Three new Jewish cookbooks feature plenty of new recipes that will ensure that you don’t get bored during the eight days of the holiday.
For Sheilah, the year splits nicely into two seasons, marked by the high holidays and Passover. In between, she revels in the “quiet period,” stocking up on books, including many new cookbooks.
Whether you’re looking for last-minute Chanukah gifts or just an opportunity to refresh your bookshelves and spice up your winter menus, here are four new books with great focuses.
Discovered in VIYO’s rare books collection in 2009, a revolutionary vegetarian Jewish cookbook first written and published in Yiddish in Vilna in 1938 by restaurateur Fania Lewando was recently translated into English and released.