From the kugel and knish (ki-NISH), to schmear and gefilte
fish, Jewish cuisine has a language of its own. And "somewhere
between the Exodus in Egypt and the migration to New York
City's Upper West Side, this Jewish food got a bad rap."
Now, Director of Publications of The James Beard Foundation,
Mitchell Davis, attempts to rid us of these mashuge (mah-SHUG-ah)
notions about noshes, with his new Jewish culinary "bible",
Mensch Chef. From how to make a Passover cake taste "delish,"
to what the difference is between a bialy, bagel and blintz,
Davis' new cookbook is "your guide to Jewish food as
a full-body experience, complete with belly laughs."
Check out these recipes from The Mensch Chef and see "Why
Delicious Jewish Food Isn't an Oxymoron."