This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. Just in time for Tu B’Shvat (“The New Year of the Trees”), she cooks her way through “The Seven Fruits of the Land of Israel,” by Chana Bracha Siegelbaum.
A creative healthful green alternative to the traditional carrot raisin salad. Photograph by Alix Wall.
A protein-rich, filling spread for your vegetarian guests. Photograph by Alix Wall.
To celebrate Tu B’Shvat, a fig-scented cocktail. Photograph by Jon Wunder.