Dr. Eve Jochnowitz and Leah Koenig will discuss their new cookbooks.
Fania Lewando’s Vegetarian Cookbook
Dr. Eve Jochnowitz is a Yiddish instructor, and lecturer in Jewish Culinary History whose doctoral dissertation is on the subject of Jewish culinary ethnography. She blogs in English and Yiddish at inmolaraan.blogspot.com and is the co-host with Rukhl Schaechter Ejdelman of Est Gezunterheyt!, a cooking show in Yiddish. She is the translator, annotator, and adapter of the forthcoming YIVO publication, Fania Lewando’s Vegetarian Cookbook, originally published in Vilna in 1938.
In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando’s cookbook was sold throughout Europe.
Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen
“Leah is cementing her role as America’s brightest future authority on Jewish food culture.” – David Sax, author of Save the Deli and The Tastemakers
We will be privileged to hear Leah Koenig talk about her new cookbook, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen. From a leading voice of the new generation of young cooks who are reimagining traditional Jewish food, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement.
Classics of Jewish cuisine—latkes, matzoh balls, challah, and hamantashn—are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now. Leah Koenig’s work has appeared in publications from The New York Times and CHOW to Hemispheres and Tablet. Modern Jewish Cooking will be released in 2015 by Chronicle.
More about Leah on her website: www.leahkoenig.com