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Chef Todd Gray and Ellen Kassof Gray:  The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes



The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes by the husband-and-wife duo behind Equinox Restaurant in Washington, D.C., offers a new take on classical Jewish cuisine. Ellen Kassoff Gray comes from a Conservative Jewish home in Bethesda, Maryland; Chef Todd Gray grew up in Fredericksburg, Virginia, and was educated at an Episcopalian boarding school. Together they tell the

story of how they developed their own style of cooking despite their different culinary backgrounds. 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 chickpea salad with feta cheese and mint, yukon gold and sweet potato latkes, mango, pineapple and pomegranate salad, and quick summer squash ratatouille, there is a little something from everywhere thrown into the pot.

With more than 75 color photographs, 125 recipes, stories, and instructions from the authors on almost every recipe, as well as anecdotes peppered throughout, this book invites the reader into the kitchen to start cooking.  --  text by Carole Kotkin.



Click here for  Chickpea Salad with Feta Cheese and Mint  recipe from The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes

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