The New Jewish Table explores the melding to two different cooking cultures--seasonal American and Eastern-European Jewish--sharing the mouthwatering recipes that result from this flavorful union. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people's traditions--and meals--can be. When Chef Todd married his wife Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, DC.
With more than 125 recipes, including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes to Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt there are recipes for every occasion that the entire family will enjoy.