“The Berkshires Farm Table Cookbook” is a deceptively slim volume containing multitudes — colorful profiles and photographs of more than 40 small farms and the people devoted to running them; 125 recipes that the farmers inspired; and compelling information about the issues they face — economic, environmental, and societal — and what can be done to tackle them. Though not specifically a Jewish cookbook — only two of the farmers are Jewish, and there is pork in these pages — there is a clear set of Jewish values that underlie the text.
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There are 86 things Jerusalem-based, Long Island-born food blogger Danielle Renov wants you to know about her new kosher cookbook, “Peas Love & Carrots” — and about cooking in general. She lists them across two pages right up front, and like the book itself the list is highly practical and deeply personal — a combination Cooking 101 and Intro to the Author.
For centuries, Ashkenazi Jews have been forbidden to eat rice, legumes and corn on Passover.
Back in the day, for Jewish cooks, the most important ingredient in Hanukkah latkes was buckwheat.
“The city just keeps losing these iconic places that we all grew up going to and loving. It really makes me sad.”
“Alsace is the only place in France that kept its Jewish culinary identity.”
Unlike just about every other cuisine in the world, Jewish food is not distinguished by geography, Koenig argues.