The new Jewish table : modern seasonal recipes for traditional dishes

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Title:

The new Jewish table : modern seasonal recipes for traditional dishes

Author:

Gray, Todd (Todd C.)

ISBN:

9781250004451

Edition:

1st ed.

Publication Information:

New York : St. Martin's Press, 2013.

Physical Description:

xxiii, 326 p. : col. ill. ; 27 cm.

General Note:

Includes index.

Corporate Subject:

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Summary:

"The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people's traditions--and meals--can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C. With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy"--

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Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.5676 GRA	Searching... Unknown
Searching... Stillwater Public Library	641.5676 GRA	Searching... Unknown

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Summary

The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people's traditions--and meals--can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C.

With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

Author Notes

TODD GRAY is a five-time James Beard Award nominee. He graduated with honors from the Culinary Institute of America and has cooked with some of the nation's top chefs at premier restaurants, including The French Laundry, Daniel, and Roberto Donna's Galileo. He met his wife Ellen while on the job as a sous-chef at Galileo. Todd and Ellen co-own and operate Equinox, Muse at the Corcoran Gallery, and Hamill Gray Catering, all in Washington, D.C. Todd is also the culinary director for SalamanderHotels and Resorts and The Ronald Reagan Building and International Trade Center.
ELLEN KASSOFF GRAY is a native Washingtonian and award-winning General Manager for all their operations. She is a member of Les Dames d'Escoffier and, among other honors, has received the Women Chefs and Restaurateurs Golden Fork Award for Front-of-the-House Excellence.

Reviews (2)

Publisher's Weekly Review

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.) (c) Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

The Grays' charming interfaith love story, detailed in this book's introduction, has fostered a productive culinary partnership. Together they own and operate several Washington, DC, restaurants, including Equinox and Muse at the Corcoran Gallery of Art. Here they share recipes for reinterpreted traditional foods (e.g., Yukon Gold and Sweet Potato Latkes, Beet-Cured Salmon Gravlax, Mini Pastrami Reubens) as well as their favorite Italian, Mediterranean, and American dishes. Each seasonal section includes recipes for Brunch, Starters, Lunch, Dinner, Sides, and Desserts (all identified as dairy, meat, or parve), and there are celebrity sidebars with reflections from Itzhak Perlman, Jose Andres, and others. VERDICT Fresh and appealing, this book reflects a unique blend of traditions. Great for families interested in contemporary Jewish cuisine. Highly recommended. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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