The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

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St. Martin's Press, Mar 5, 2013 - Cooking - 352 pages

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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Chock full of delicious recipes

User Review  - momto3girls1boy - Overstock.com

By chance I found this cookbook on O. Great price fantastic recipes and charming stories woven throughout. This cook book will remain on my shelf for years to come. I bought extras for friends and relatives. They all love the book even those that dont cook! Read full review

The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

User Review  - Book Verdict

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 ... Read full review

Contents

WINTER
79
SPRING
150
SUMMER
218
HOLIDAY MENUS
293
CHEFS APPENDIX
304
INDEX
319
Copyright

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About the author (2013)

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 Salamander Hotels 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.

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