June Hersh | |
|---|---|
 | |
| Occupation | Author |
| Known for | Holocaust remembrance and kosher cookbooks |
| Spouse | Ronald L. Hersh |
| Website | www |
June Hersh is an American author. Her works include Recipes Remembered: A Celebration of Survival, Still Here: Inspiration from Survivors and Liberators of the Holocaust, The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook,Yoghurt a Global History and Iconic New York Jewish Food, a History and Guide with Recipes (the History Press, February 2023.)
Hersh is the author of Recipes Remembered: A Celebration of Survival, which was a collection of recipes from survivors of the Holocaust. [1] In researching the book she interviewed more than 100 survivors and their relatives, in order to derive their “stories, food memories and recipes,” according to the New York Times . It is divided into geographical regions and includes other memories of survival. Hersh added twenty-six additional themed recipes from professional chefs. [2] [3] Parts of the stories from eighty different survivors are included as well. [4] As a part of her work with the book, she hosted sales of the book on QVC. [5]
In 2011 she wrote the book The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook, which focuses on beef, veal, lamb, and poultry dishes that adhere to kosher laws. The recipes also do not use dairy. [1] The book has 120 recipes in all. [6] In 2017 she was the editor for the photographic work Still Here: Inspiration from Survivors and Liberators of the Holocaust. [7] Yoghurt a Global History, a historical look at the world's oldest fermented food was released in the UK in March 2021 by Reaktion Books and in the US by the University of Chicago Press in May 2021. Her newest book, Iconic New York Jewish Foods, a History and Guide with Recipes will be released by American Palate, an imprint of The History Press in February 2023. It is a look at the foods that were brought to America by Jewish immigrants which made their mark on New York's culinary landscape. Of the book, Jake Cohen author of the bestselling book Jew-ish said " As someone whose entire personality is the intersection of New York, Judaism, and food, I cannot be more obsessed with this book and grateful to June for shining a light on the evolution of Jewish food when our community arrived to NYC." James Beard award-winning author Rozanne Gold wrote " With historic photos and alluring anecdotes, this is the culinary memoir of a city, filling and satisfying as a hot potato knish (recipe included). " And Food Network host and James Beard award winner Ellie Krieger agreed "...this beautifully written book fills me with joy and nostalgia, and its in-depth history is absolutely captivating. It’s a tribute to New York’s Jewish food culture, told with heart, soul, and excellent recipes..." Hersh has also appeared on cable news outlets discussing her books. [8] In September 2022, she was inducted into the New York Chapter of Les Dames d' Escoffier an organization that features female luminaries in the food, beverage, and hospitality industries. One of her recipes will be featured in their upcoming book, Stirring the Pot
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Gefilte fish is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top.
Julia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
Manti is a type of dumpling mainly found in Turkish cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location.
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. Some authors describe it as tasting like dark chicken.
Joan Nathan is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking".
Mildred Grosberg Bellin was an American cookbook author. She is most noted for her influential cookbooks Modern Jewish Meals and The Jewish Cookbook, which brought modern nutritional ideas into Jewish cooking.
Jamie Geller is the Chief Media and Marketing Officer at Aish. She is also a best-selling cookbook author, celebrity chef, television producer and businesswoman. She is an author of 8 cookbooks and the founder of Kosher Media Network. In 2010, the network launched the Joy of Kosher with Jamie Geller online cooking show, print magazine and PBS Chanukah special. She has been called "The Kosher Rachael Ray" by the Miami Herald. and the Queen of Kosher: Geller has sold close to 100,000 cookbooks.
Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
Susan Beth Fishbein is an American Orthodox Jewish kosher cookbook author, cooking teacher, and culinary tour leader. Her Kosher By Design series of cookbooks was a runaway best-seller for ArtScroll, with over 500,000 copies sold. In 2008 she was included on the Forward 50 as one of the 50 most influential Jews.
Shaily Lipa is an Israeli cookbook author, culinary editor, recipe developer, content creator and TV cookery show host.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901. The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families. The context for the cookbook was the Settlement House of Milwaukee, Wisconsin, which served the needs of recent immigrants including many Jewish families arriving from Europe.
Helen Corey is a Syrian-American cookbook author, television producer, and educator. She is also the first Syrian-American woman to have held elected office in Indiana. She is known for her cookbooks The Art of Syrian Cookery (1962) and Helen Corey'sFood from Biblical Lands (1989), in which she stressed the biblical origins of Middle Eastern cuisine and the value of sharing food as a vehicle for cross-cultural and inter-faith dialogue. In her cookbooks she also promoted awareness of Eastern Christianity in the United States, by discussing her family's culture in the Antiochian Orthodox Church.
A Jewish deli, also known as a Jewish delicatessen, is a delicatessen establishment that serves various traditional dishes in Ashkenazi Jewish cuisine. They are typically known for their sandwiches such as pastrami on rye, as well as their soups such as matzo ball soup, among other dishes. Most of these establishments are traditionally considered Ashkenazi. Like much of the Jewish cuisine stemming from the period of the Jewish diaspora, the emergence of the Jewish deli developed in accordance with local culture. These days, Jewish delicatessens serve a variety of Jewish dishes. While some delis have full kosher-certification, others operate in a kosher-style, refraining from mixing meat and dairy in the same dish, despite potentially using non-certified ingredients. There are also delis that serve food without adhering to any traditional Jewish dietary restrictions, offering non-Kosher dishes such as the Reuben sandwich.
Joanne Caras is the star of the television cooking show "Miracles & Meals with Joanne Caras" which appeared on the JLTV Network. She is the author of two cookbooks, "The Holocaust Survivor Cookbook" and "Miracles & Meals.".
Hélène Jawhara Piñer is a French-Spanish historian, educator, and chef. She is the author of a cookbook on Sephardic cuisine and a study of medieval Jewish food culture in Spain and France. She has published articles and recipes in English, French, and Spanish in magazines and academic journals, and has lectured in cooking programs on the Sephardic culinary heritage among diasporic communities in Europe and in North and South America. She specializes in the recreation of historical recipes, such as hojuelas, a fried pastry that originated in sixteenth-century Spain which Jews in Argentina make for Purim; mufleta, a pastry made by Moroccan Jews for the holiday of Mimouna, which marks the end of Passover; and almodrote, a northern Spanish recipe for eggplant dip which closely resembles recipes for mashed eggplant included in two thirteenth-century Arabic cookbooks from Andalusia. In 2021, she presented a twelve-episode online cooking show on Sephardic culinary history for the American Sephardi Federation.
Sabbath stew was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day.