Review
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"This might be the cookbook of the year." ―Dara Moskowitz
Grumdahl, Off The Menu Podcast
“The Gefilte Manifesto is a comprehensive guide to contemporary
Jewish cooking complete with sharp writing, beautiful
photography, and robust flavor. Jeffrey and Liz have figured out
how to take Bubbe’s cooking and pass the baton to the modern-day
cook.” ―Michael Solomonov, chef of Zahav and author of Zahav: A
World of Israeli Cooking
“I can’t say enough good things about this bright, compelling
offering that beautifully manages to frame traditional Ashkenazi
cuisine with perfect twists and newness. It’s no small feat to
retain the character of an old, emotionally held culinary culture
while imparting fresh life to the standards. Jeffrey and Liz have
nailed it not only with outstanding recipes but also with history
and stories and context, impeccably written. The passion of yet
another generation carries it forward; we Jewish mothers can be
collectively entranced, inspired, and proud.” ―Mollie Katzen,
author of The Heart of the Plate: Vegetarian Recipes for a New
Generation
“What a gorgeous book! The Gefilte Manifesto is simultaneously an
homage to cultural traditions and a recling of these
traditions to make them relevant to our contemporary lives. With
so many of us searching for ways to feel more connected to food,
this book is a great resource. I look forward to sharing it with
family and friends!” ―Sandor Ellix Katz, author of The Art of
Fermentation and Wild Fermentation
“The Gefilte Manifesto is a delightful book. I am so proud of
this next generation that is further informing our palates with
the fermentation and preserving techniques of our forehers and
-mothers.” ―Joan Nathan, author of King Solomon’s Table
"This may change your mind about gefilte fish or open new
culinary doors for you." ―Dixie D. Vereen, The Washington Post
"Sometimes all it takes is one recipe to justify a new cookbook.
The chicken soup in The Gefilte Manifesto uses chicken parts that
you brown before making the soup, something I have never done.
But it works, enhancing depth and color in the broth. The whole
point of the book, by the founders of the Gefilteria, the
inventive online Jewish food company and caterer, is reworking
traditional kosher Ashkenazi cooking and preparing dishes from
scratch, with recipes like an inspired kimchi-stuffed cabbage."
―Florence Fabricant, The New York Times
"A glossy new cookbook with fresh takes on traditional Jewish
recipes." ―Kara Baskin, The Boston Globe
"Borscht and gefilte fish are back, reprised as haute fare in
this era of DIY style and old-timey authenticity. In a new
cookbook of Ashkenazi food, Jeffrey Yoskowitz and Liz Alpern
recast these and other humble, much-maligned specimens of Old
World cuisine as the unlikely stars of a culinary movement."
―Adam Chandler, The Atlantic
"A blend of enthusiasm and expertise, The Gefilte Manifesto,
their fabulous debut cookbook, offers Alpern and Yoskowitz’s take
on time-honored comfort foods with their heady flavors and
wonderful textures, like Rustic Matzoh Balls in Classic Chicken
Soup (aka Jewish penicillin), Chopped Liver Pâté, light
Cauliflower and Mushroom Kugel and Wine-Braised Brisket with
Butternut Squash. Grandma never made Cardamom Pickled Grapes,
Challah with a Marble Rye Twist or Dark Chocolate and Roasted
Beet Ice Cream, but she’d approve of these delicious innovations
and recognize their Ashkenazi souls. L’ch!" ―Sybil Pratt,
BookPage
"A lively collection of Ashkenazi standards ― some with a twist
and others left to wander back to the old country." ―Leanne
Italie, Associated Press
"From the minute I opened up The Gefilte Manifesto, a Flatiron
Books publication, I realized that Yoskowitz and Alpern had
struck gold, taking on traditional favorites and blowing them out
of the water in a hip and trendy culinary renaissance." ―Sandy
Eller, The Jewish Press
"Each recipe is not just a recipe but a story, a nugget, a web
that connects us to our past and hopes to send us into the
future." ―Johanna Ginsberg, New Jersey Jewish News
"In the pages of this beautifully written, accessible cookbook,
Alpern and Yoskowitz recover and reinvent Eastern European Jewish
classics and add a bunch of recipes that likely would have
baffled their great-grandparents. Thus there are instructions ―
and gorgeous photographs ― for sour dills, bagels and home-cured
pastrami, and yes, gefilte fish three ways. Right alongside these
classics are recipes for making Ashkenazi kimchi, root vegetable
latkes and dark chocolate and roasted beet ice cream." ―Bari
Weiss, NY1
"Gefilte gets an A on holiday taste test." ―Alix Wall, The
Forward
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About the Author
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Liz Alpern, cofounder of The Gefilteria, , got her start in the
Jewish food world working with accled cookbook author Joan
Nathan. She curates and cooks for pop-up events and gives
lectures and hands-on classes around the globe about Jewish food
and culture. She holds an MBA from the Zicklin School of Business
at CUNY Baruch College. She has been featured in Forbes’ 30 Under
30 list for food and wine, as well as in The New Yorker, The New
York Times, Saveur, and The Wall Street Journal.
Jeffrey Yoskowitz, cofounder of The Gefilteria, trained as a
pickler at Adamah Farm, where he fell in love with the art of
lacto-fermentation, and has worked in the food world as an
entrepreneur and a consultant for food businesses, as well as a
writer. He grew up visiting New York’s finest Jewish food
institutions and has written on food and culture for The New York
Times, The Atlantic, Slate, and tronomica. He frequently
speaks to audiences around the world and teaches workshops about
Jewish food and culture.
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