The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

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Overview

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 ...

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Overview

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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Editorial Reviews

Publishers Weekly
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 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.)
From the Publisher
"You'll find recipes for refined, elegant dishes that reflect the classic culinary training of chef Todd Gray. . . . While all the recipes aren't necessarily "Jewish," per se, the ones that are have a chef's touch . . . The Grays' culinary journeys are interspersed throughout, and I believe it's one that many readers—Jewish or not—can probably relate to. And the fact that chef Gray isn't Jewish hasn't stopped him from embracing his wife's Jewish background. It really doesn't get more modern than that." —Esther Sung, Epicurious.com

"The Grays remake the much-maligned gefilte fish into a desirable dish with lemon, herbs and three types of fresh fish." —Modern Luxury DC

Jewish table by 'blending' tastes and histories...this book has a very personal and inviting feel, asking the reader to focus on enjoying the food." —Publisher's Weekly

"Fresh and appealing, this book reflects a unique blend of traditions. Great for families interested in contemporary Jewish cuisine. Highly recommended." —Library Journal

"Filled with the lore of Ellen's family's passion for Jewish food and Todd's youthful explorations of Pennsylvania-Dutch cuisine and his chef's training, The New Jewish Table is a delightful blending of recipes, tips, and tales, with the culinary traditions that nurtured both, reinterpreted for everyone to cook in Todd's sure and professional hand."

— Joan Nathan, author of Jewish Cooking in America and Joan Nathan's Jewish Holiday Cookbook

“The New Jewish Table has found an open and eager spot in my kitchen! A refreshing take on Jewish food, that is wholesome at the same time as scrumptious. With an emphasis on a seasonal approach, it offers a load full of ideas for everyday meals as well as how to give a much needed lift to Holiday menus. As I was flipping the pages of the cookbook and jotting down which recipe I want to try first, I gave up: I want to try them all.”

- Pati Jinich, host of the PBS’s series Pati's Mexican Table, cooking teacher, food writer and official Chef of the Mexican Cultural Institute in Washington, DC

“Todd and Ellen Gray’s Equinox Restaurant is a perfect balance between one of Washington’s best chefs and one of its warmest hosts, and whether you’re a Virginia homeboy like him or a city-bred Jewish girl like her, these elegant, seasonally-sensitive and clan-friendly recipes will make you feel you’re mishpacha – or, as they say in the Old Dominion, “Fam’ly.” Mazel tov! to them, and good eats for the rest of us.”

-Todd S. Purdum, national editor, Vanity Fair, and previously award-winning journalist The New York Times

“With this book, Todd and Ellen show us how creative chefs are preserving food memories from their cultural background by incorporating them into modern American recipes.”  

-Nora Pouillon, chef and owner of Restaurant Nora and author of Cooking with Nora

From The Critics
"Gray and Kassoff Gray look to change the traditional Jewish table by 'blending' tastes and histories...this book has a very personal and inviting feel, asking the reader to focus on enjoying the food." —Publisher's Weekly

"Fresh and appealing, this book reflects a unique blend of traditions. Great for families interested in contemporary Jewish cuisine. Highly recommended." —Library Journal

"Filled with the lore of Ellen's family's passion for Jewish food and Todd's youthful explorations of Pennsylvania-Dutch cuisine and his chef's training, The New Jewish Table is a delightful blending of recipes, tips, and tales, with the culinary traditions that nurtured both, reinterpreted for everyone to cook in Todd's sure and professional hand." — Joan Nathan, author of Jewish Cooking in America and Joan Nathan's Jewish Holiday Cookbook

“The New Jewish Table has found an open and eager spot in my kitchen! A refreshing take on Jewish food, that is wholesome at the same time as scrumptious. With an emphasis on a seasonal approach, it offers a load full of ideas for everyday meals as well as how to give a much needed lift to Holiday menus. As I was flipping the pages of the cookbook and jotting down which recipe I want to try first, I gave up: I want to try them all.”- Pati Jinich, host of the PBS’s series Pati's Mexican Table, cooking teacher, food writer and official Chef of the Mexican Cultural Institute in Washington, DC

“Todd and Ellen Gray’s Equinox Restaurant is a perfect balance between one of Washington’s best chefs and one of its warmest hosts, and whether you’re a Virginia homeboy like him or a city-bred Jewish girl like her, these elegant, seasonally-sensitive and clan-friendly recipes will make you feel you’re mishpacha – or, as they say in the Old Dominion, “Fam’ly.” Mazel tov! to them, and good eats for the rest of us.”-Todd S. Purdum, national editor, Vanity Fair, and previously award-winning journalist The New York Times

“With this book, Todd and Ellen show us how creative chefs are preserving food memories from their cultural background by incorporating them into modern American recipes.”   -Nora Pouillon, chef and owner of Restaurant Nora and author of Cooking with Nora

Library Journal
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.
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Product Details

  • ISBN-13: 9781250004451
  • Publisher: St. Martin's Press
  • Publication date: 3/5/2013
  • Pages: 352
  • Sales rank: 295,777
  • Product dimensions: 8.20 (w) x 10.10 (h) x 1.10 (d)

Meet the Author

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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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 8, 2013

    Every cookbook tells a story and Todd and Ellen tell theirs in c

    Every cookbook tells a story and Todd and Ellen tell theirs in chatty, interview-style at the beginning of each recipe. Their stories and memories are peppered throughout the cookbook. The table of contents and recipes in the cookbook are organized by season and then by meal (e.g. brunch, starters, lunch, dinner, sides, desserts). Each recipe is also labeled in one of three categories: meat, diary, mixed and parve. The ingredients are separately delineated and listed in the order they are used in the cooking instructions which are clear and easy to follow.

    There are two sections at the end of the book. The first is a Holiday Menu section with menus for the four most important Jewish holidays followed by a Chef’s Appendix with recipes for spice blends, sauces and condiments as well as techniques used elsewhere in the cookbook. Many of the recipes have an endnote explaining how to make the dish parve so that it can be served with other dishes in the book. And when it comes to cookbooks, the phrase “a picture is worth a thousand words” is most fitting. A majority of the recipes in this cookbook also include a beautiful full-color photograph of the completed dish.

    1 out of 1 people found this review helpful.

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