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As we approach the eve of the holy holiday of 4/20, we wanted to take a moment to mark this auspicious occasion.
My grandfather used to introduce himself this way: “I’m Danny Oringel and I’m in coffee.” He was from a time and place where you didn’t “work” at something, you were “in” something. My friend’s grandfather was in mattresses. Another was in meat. Over time, these businesses typically were sold or ceased operations as the younger generations reaped the benefits of their American upbringings and educations. For example, my father did not choose to be in coffee; instead, he got a Master of Business Administration, put on his white oxfords and tie every day and headed to his office at IBM. For 47 years. But what happens when the classic Jewish immigrant business story continues? Enter Joyva, the century-plus halvah mainstay, an inspirational tale that weaves family loyalty with hard work.
A new book by Yotam Ottolenghi is cause for celebration. And when the book in question, from the author of such wildly popular cookbooks as “Plenty” and “Jerusalem,” comes out with a tome devoted entirely to dessert, well, it almost feels like we should declare a holiday. Not a national one, mind you, but one that — like the Israeli-born, London-based Ottolenghi’s recipes themselves — spans the globe.
“The Little Book Of Jewish Appetizers,” by Leah Koenig, is a small, hardcover jewel box of a cookbook filled with a tightly curated collection of 25 vibrant, brightly flavored hors d’oeuvres. Many would serve as excellent starters for a Rosh Hashanah meal or a Yom Kippur break fast.