All religions and chefs of all levels are welcome.Ī post shared by Jake Cohen credits Shabbat as the birthplace for his cookbook: “Through hosting Shabbat, I found myself fostering a new appreciation for Jewish cuisine, and began to adapt recipes from all across the Diaspora.” However, like many of us, Cohen discovered his true love for food by watching Food Network, and cooking small dinner parties for his friends. JEW-ISH is a delicious love letter to beloved traditions and modernity, combining Cohen’s Ashkenazi heritage with inspiration from his husband’s Persian-Iraqi traditions to "offer recipes that are modern, fresh, and enticing for a whole new generation of readers.” And for you, the reader, it will become your love story with Jewish food. However, in his New York Times bestseller Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch, the food world's favorite nice Jewish boy, Jake Cohen, proves otherwise. Some may argue that you can’t teach an old dog new tricks, or in this case, reinvent old recipes. Jewish food consists of delicious traditional recipes, many of which are typically eaten during holidays, and these recipes haven’t changed much over the years - and by years, I mean thousands of centuries. Historic family establishments in Manhattan, such as Barney Greengrass and Russ and Daughters, look and taste the same as they did when my grandparents ate their food 80 years ago, and there’s comfort in that familiarity.
Whether it was eating challah, brisket, and matzo ball soup with my grandparents on Fridays for Shabbat, or getting bagels and lox on Sundays, I can always count on Jewish food to connect me to my roots and leave me feeling blissfully full.
Growing up on the Upper West Side of New York City, Jewish food was a staple in my life.
0 kommentar(er)
