The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

Hardcover

$35.00

Product Details

ISBN-13: 9781250004451
Publisher: St. Martin's Press
Publication date: 03/05/2013
Pages: 352
Product dimensions: 8.20(w) x 10.10(h) x 1.10(d)

About 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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The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
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.