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| Great
Jewish Food
Without
The Guilt.
Oy, vey!
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",
The
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."
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Recipes
Foie Gras
Matzo Matzo Balls
Grated Potato Latkes
Jewish Spaghetti
Chocolate Cloud Cake
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| Mitchell's
Bio
Mitchell Davis is director
of publications of The James Beard Foundation, author of Cook
Something, and coauthor of Foie Gras…A Passion
(with Michael Ginor). He is a regular contributor of food
and travel articles to a wide range of magazines, including
GQ, Food & Wine, Time Out New York, and Gastronomica.
In his spare time, Mitchell is both a Ph.D. candidate and
an adjunct professor in New York University's Department of
Nutrition and Food Studies. He grew up in Toronto, graduated
from Cornell's School of Hotel Administration, and trained
as a chef in France and Italy. He lives in New York City.
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