|The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes|
By Todd Gray and Ellen Kassoff Gray
The New Jewish Table is by husband and wife team Todd Gray and Ellen Kassoff Gray. This talented pair impart their love of using fresh ingredients in contemporary Jewish cooking.
This book explores the melding of two cooking cultures, seasonal American with Eastern-European Jewish. Since 1999 Todd Gray, the owner/chef of the Equinox Restaurant in Washington, D.C., has combined his love for farm-to-table ingredients with his passion for Jewish cuisine.
Now with the publication of this cookbook, the kosher eater can try some of his acclaimed recipes. The book features more than 125 recipes, many from the restaurant, along with anecdotes, tips and reinterpretations of traditional Jewish family favorites. Both Ellen and Todd share family histories, personal memories and food thoughts throughout. We had an opportunity to try several of the recipes, and loved each one we prepared. The full color photographs are beautiful, and certainly add to the book's appeal.
In addition to the fresh, innovative recipes, we especially like the Chef's Appendix included in the book – offering how to’s for many cooking basics. It is a primer for basic cooking techniques – a chef’s “must knows and good to know” -- This section alone is worth buying the book, or if you are lucky, winning it.
KosherEye Notes: Although some of the recipes have meat/parve conversion notes, we did spot a few that need a bit more ingredient tweaking or substitution for the observant kosher household. Nonetheless, this book is highly recommended--A gift yourself, gift others KosherEye selection.
Buy the book, The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes for your cookbook library or as a gift!
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