The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

Todd Gray & Ellen Kassoff Gray. St. Martin’s, $35 (336p) ISBN 978-1-25000-445-1
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Written by the husband-and-wife duo behind the Equinox restaurant in Washington, D.C., this cookbook promises a new take on classical Jewish cuisine. Split up by seasons rather than by parts of the meal, as the restaurant builds its menu upon seasonal ingredients, the presentation is one of uniqueness and ingenuity, paralleling the recipes contained within. Relying on classic Jewish dishes, new favorites, and some imports, Gray and Kassoff Gray look to change the traditional Jewish table by “blending” tastes and histories. With dishes like yukon gold and sweet potato latkes and vegetable kishka with sage and paprika mixed in with asparagus risotto with Parmesan tuiles and quick summer squash ratatouille, there is a little something from everywhere thrown into the pot. A “Chef’s Appendix” rounds out the cookbook, offering extra instructions on kitchen necessities such as spice blends, condiments, and specific kitchen “techniques [that are] good to know.” With more than 75 color photographs, stories, and instructions from the authors on almost every recipe, as well as other restaurateurs’ and chefs’ anecdotes peppered throughout, this book has a very personal and inviting feel, asking the reader to focus on enjoying the food. Agent: Katherine Latshaw, the Literary Group International. (Mar.)
Reviewed on: 12/03/2012
Release date: 03/05/2013
Genre: Nonfiction
Open Ebook - 352 pages - 978-1-4668-3253-4
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