What Makes a Jewish Cookbook Jewish? | Kim Kushner and Liza Schoenfein
0:00 Intro
2:38 What makes a cookbook a Jewish cookbook?
7:20 Redefining what Kosher/Jewish recipes can be
19:20 Celebrating the culture/Making Jewish cooking accessible
25:00 Discussing other cookbooks
32:35 Where might Jewish cookbooks be heading?
37:43 Cookbook recommendations
38:30 Q+A
There are lots of Jewish and Kosher cookbooks, but what make a Jewish Cookbook Jewish? Is it the food, the history, the tradition, the dietary laws? In this panel, Liza Schoenfein, former food editor of the Forward and author of the blog Life, Death & Dinner, discusses this question with cookbook author Kim Kushner.
Kim Kushner is a culinary educator and the author of four bestselling cookbooks including The Modern Table: Kosher Recipes for Everyday Gathering. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked as a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching her wildly popular cooking classes. Kim has appeared on the Today Show and has been featured in the New York Times International Edition, Huffington Post, Saveur, and the Chicago Tribune, and is recognized as a leader in redefining kosher cuisine; her cookbooks feature everyday recipes for delicious and artful dishes made from accessible, seasonal ingredients.
Liza Schoenfein is a longtime food writer, editor, and recipe developer and author of the blog “Life, Death & Dinner.” She is a frequent contributor to the food section of The Forward, where she was the food editor for several years. She was editor-in-chief of Jewish Living magazine and executive editor of Saveur, and has contributed to publications including Civil Eats, Cooking Light, Elle, Epicurious, Fitness, Rachel Ray, and Saveur. She splits her time between Manhattan and the Hudson Valley.
This event took place at the New York Jewish Book Festival at the Museum of Jewish Heritage in New York City on December 11, 2022.
The Rabbi's Kitchen Episode 1: A Beginner's Guide to Great Challah
Full recipe:
This is the first in a series of videos produced for ShalomBoston.com entitled The Rabbis Kitchen, featuring Rabbi Susan Abramson, rabbi of Temple Shalom Emeth, Burlington, MA and author of the Rabbi Rocketpower series of childrens books. In this video, Rabbi Abramson demonstrates how simple and satisfying it is to make your own challah for Shabbat. See the popular ShalomBoston.com food page for this recipe, other challah recipes, and dozens of Shabbat, holiday, and daily recipes and menus.
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Sausage & pepper / bread pudding
Come, hang with me while I have a cocktail. We made sausage and peppers, and we made bread pudding.
Challah bread - Dedicated to Anne Hoenig - The Best
Challah bread - Dedicated to Anne Hoenig
Expert braider Sarra makes an appearance and does a three braid.
You will need:
11/4 cups warm water
3 1/2 cups flour
2 teaspoons active dry yeast
1 1/3 cups sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon kosher salt heaping
2 tablespoons honey