In the joyofkosher Kitchen

 

In the JoyofKosher Kitchen with Geila Hocherman

 

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Geila Hocherman is the author of the new cookbook, Kosher Revolution. She attended La Varenne and has received certificates from Paris’s Cordon Bleu and Manhattan’s Peter Kump’s Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.

What is the Kosher Revolution? 


 

Holocaust Survivor Cookbook

 

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Kristallnacht, the “Night of Broken Glass” refers to a series of attacks on Jews throughout Nazi Germany on November 9-10,1938.  In memory of this tragic day, we talked with the authors of the Holocaust Survivor Cookbook, who have compiled a 350 page collection of recipes and stories from Holocaust survivors and their families from around the world.

Joanne Caras explains the journey to Israel that transformed her life, “In 2005, I visited Jerusalem to spend time with my son Jonathan and his wife Sarah.  I was joined by Sarah’s mother Gisela Zerykier of Teaneck, New Jersey. The newlyweds had recently made Aliyah and this was my first chance to see them as Israeli citizens.  Among the many sites they showed me was Carmei Ha’ir, a soup kitchen that feeds over 500 poor and hungry Israelis every day. Both Jonathan and Sarah were volunteers at the soup kitchen and they wanted us to see it.  I walked into that soup kitchen and my life changed forever!”


 

Talking with Paula Shoyer About Food Network’s...

 

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When we heard our friend, Paula Shoyer, was going to be guest starring on a Food Network show we couldn’t wait to see it! (more…)


 

In the JOK Kitchen with Norene Gilletz **Giveaway*...

 

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Norene Gilletz is the leading author of kosher cookbooks in Canada and the owner of Gourmania Inc. Norene is crazy about food and her world revolves around recipes. She divides her time between work as a freelance food writer, editor, food consultant, cooking teacher and culinary spokesperson.  Norene is passionate about healthy cooking and living, and has expertise in a wide variety of health concerns and special diets. Her motto, “food that’s good for you should taste good,” has been a core principle guiding her culinary career.  Norene’s previous titles include The Food Processor Bible, Norene’s Healthy Kitchen and Healthy Helpings.  Born and raised in Winnipeg, Norene raised her family in Montreal and now lives in Toronto, Canada. She has three children and five grandchildren. Norene received her initial culinary training in her late mother’s kitchen, where she was taught the creative art of recycling leftovers!

1 How would you describe your cooking philosophy?


 

Cooking with Poopa Dweck

 

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I visited the home of Poopa Dweck one Thursday morning to—well, what else but cook! (more…)


 

In the JoyofKosher Kitchen with Jack *GIVEAWAY*

 

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You are a partner, along with Alan Broner, of Jack’s Gourmet Sausages. What inspired you to start a kosher line of sausages?
Alan and I met at some culinary classes I was teaching at a local shop in Crown Heights, Brooklyn. One night after a wine and cheese class I taught, Alan and I got to talking and he told me how he had always wanted to learn how to make corned beef and pastrami……I had had a few drinks and I agreed that if Alan got a smoker I would teach him how to pickle and smoke meats (I had never done this before except in culinary school).

Several months later we had developed a corned beef and pastrami recipe that we and our friends were in love with. I was working on some consulting projects for a meat company at this point and Alan was begging me to teach him more. After a few months of pleading and prodding from Alan, I agreed to teach him how to make sausages (again something I hadn’t done since culinary school).


 

In the JoyofKosher Kitchen with Mitchell Davis

 

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Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. A graduate of Cornell University’s School of Hotel Administration, Davis majored in Food and Beverage Management and spent two years cooking and eating in France and Italy before settling in New York City to write about food. He joined the staff of the James Beard Foundation in 1993. Davis’s most recent cookbook is Kitchen Sense (Clarkson Potter, 2006), he is the author of two other cookbooks, Cook Something (Macmillan, 1997) and The Mensch Chef (Clarkson Potter, 2002), and is the co-author with Michael Ginor of Foie Gras…A Passion (Wiley, 2000).

Tell me about the James Beard Foundation?


 

In the JoyofKosher Kitchen with June Hersh

 

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June Hersh is the author of Recipes Remembered: A Celebration of Survival (May 1st, 2011) all proceeds are donated to the Museum of Jewish Heritage and The Kosher Carnivore, the Ultimate meat & poultry cookbook (St. Martin’s Press September 2011), a portion of the proceeds go to Mazon – a Jewish response to hunger.

1.      Your career has taken you in many directions, from school teacher to resource coordinator and only recently to cookbook author, how did you decide to write a cookbook?


 

Behind the Scenes: Filming with Jamie Geller

 

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Last Thursday we congregated at Jamie’s house to film some more Q&K videos. We decided to go for a more informal angle with this latest batch, and to that end Jamie asked Tamar and me to join her IN the videos. This was a simple suggestion, but one that had us worried about what we were going to wear, how to do our hair, how would the camera make us look – all stuff that Jamie has dealt with in the past and she told us not to worry, we’ll be fine. Jamie was right.

We had quite a few videos scheduled to be shot, and our call time was 9 am. Sathya, our awesome videographer, showed up with Jed, his assistant, and started setting up the lighting and the cameras and planning the shots. There were wires everywhere that I tripped over at least four times. (But not on camera, hopefully).


 

In the JoyofKosher Kitchen with Reyna Simnegar

 

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We are so excited to invite Reyna Simnegar into our kitchen.  Another bride who learned cooking from her husbands’ family.  Reyna, who grew up in Venezula, took a crash course in Persian cooking taught by her mother-in-law to be so that her new husband wouldn’t starve when they got married.  She mastered the art taking short cuts when she could and then wrote it all down for her future daughters-in-laws and us to learn from. Reyna’s book, Persian Food from the Non Persian Bride will teach even the most inexperienced cooks to prepare delcious Persian meals in not time at all.

1. Tell me about your Jewish journey.


 

In the JoyofKosher Kitchen with Chef Levana

 

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For nearly thirty years Chef Lévana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family.  Levana continues to offer weekly cooking demos in New York City to locals and visitors who enjoy dinner and a show.  Levana has published four cookbooks, Levana’s Table: Kosher Cooking for Everyone, Levana Cooks Dairy Free, In Short Order and her latest hit, The Whole Foods Kosher Kitchen.  You can find more from Levana on her blog, LevanaCooks.  Read about her new book here.

1. Share some of your favorite memories of growing up in Morocco?


 

Interview with Leah Koenig **WIN HER COOKBOOK**

 

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The Hadassah Everyday Cookbook, was published by Rizzoli in March, 2011.  Prior to jumping into the freelance food writing world, Leah worked at Hazon for several years, where she managed their Jewish CSA program, organized the first Hazon Food Conference, and edited The Jew & The Carrot: Hazon’s award-winning food blog.  She lives in Brooklyn with her husband, musician Yoshie Fruchter.

1 How did you learn to cook?


 

In the JoyofKosher Kitchen with Roberta...

 

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Roberta Kalechofsky, Ph.D is a writer, speaker, and animal rights activist, focusing on the promotion of vegetarianism within the Jewish community.  She has written several books including The Jewish Vegetarian Year Cookbook and The Vegetarian Shabbat Cookbook.  Roberta lives, writes, publishes, and cooks in Massachusetts.

1              How did you wander into vegetarian cooking?


 

In the JoyofKosher Kitchen with Chef Marcy Goldman

 

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We are very excited to invite Marcy Goldman into the JoyofKosher kitchen.  Marcy is a cookbook author, pastry chef, food journalist and writer.  Since 1997, Marcy has been the editor, host and master baker behind BetterBaking.com.  Marcy’s first cookbook, A Treasury of Jewish Holiday Baking, recently was published as a 10th Anniversary Edition by Whitecap Books.  She has also written The New Best of Better Baking.com, A Passion for Baking with Oxmoor House and The Baker’s Four Seasons with Harper Collins is due out this fall 2011.  Montreal-based, Goldman is also a frequent guest on Martha Stewart Sirius, and appears in the Washington Post, Food and Wine and is an official baking Tweeter for the New York Times.

1      What is unique and different about A Treasury of Jewish Holiday Baking and this 10th Anniversary Edition?


 

In the JoyofKosher Kitchen with Julie Negrin

 

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Julie Negrin is a nutritionist and culinary instructor in New York City and the author of Easy Meals to Cook with Kids.  Julie ran the culinary program at the JCC in Manhattan for 5 years, transforming the fledgling culinary program into one of the most popular cooking programs in Manhattan. Julie has her own blog, My Kitchen Nutrition that can be found  on her website, www.julienegrin.com.

1.     Your book is for adults who want to cook with kids ages two years old and up.  What made you decide to write this cookbook?