The New Jewish Table by Todd Gray
Explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish. This title features more than 125 recipes including reinterpretations of traditional Jewish favourites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Falafel with Pickled Vegetables and Minted Lemon Yogurt.
TODD GRAY is a five-time James Beard Award nominee. He graduated with honors from the Culinary Institute of America and has cooked with some of the nation's top chefs at premier restaurants, including The French Laundry, Daniel, and Roberto Donna's Galileo. He met his wife Ellen while on the job as a sous-chef at Galileo. Todd and Ellen co-own and operate Equinox, Muse at the Corcoran Gallery, and Hamill Gray Catering, all in Washington, D.C. Todd is also the culinary director for Salamander Hotels and Resorts and The Ronald Reagan Building and International Trade Center. ELLEN KASSOFF GRAY is a native Washingtonian and award-winning General Manager for all their operations. She is a member of Les Dames d'Escoffier and, among other honors, has received the Women Chefs and Restaurateurs Golden Fork Award for Front-of-the-House Excellence.
| SKU | Unavailable |
| ISBN 13 | 9781250004451 |
| ISBN 10 | 1250004454 |
| Title | The New Jewish Table |
| Author | Todd Gray |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | St Martin's Press |
| Year published | 2013-03-05 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |