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!
Armchair Traveling with Cookbooks
About the Author
Award-winning author of 26 cookbooks, Sheilah Kaufman has taught and lectured from Alaska to Mexico and around the world for 40 years, demystifying cooking with her fearless and fussless international recipes. As a partner in the Cookbook Construction Crew, she mentors and collaborates with other authors on proofreading, editing, recipe testing and publishing their books.
Tradition, Tradition…and Some New Touches
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.
New Cookbooks Offer New Chanukah Ideas
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.
New Kid on the Old-School Block
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.
New Cookbooks Enrich Passover Menu
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.
The Joy of the Quiet Period
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.
Warm Up with 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.
Vilna’s Vegetarian Frontierswoman
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.
Cooking, Conversion and Caponata
Growing up with a half-Sicilian father, Marcia Friedman was no strange to the culture and meaning imbedded in food, so it was only natural for her to dive into Jewish cuisine when she converted.
Walnut and Red Pepper Dip and Spread
This delicious “paste” is used as a dip with toasted bread or toasted pita, a canapé spread with crackers, an appetizer (meze) or an accompaniment to raw or cooked vegetables.
