The Gefilte Manifesto

Description

Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the movement to revolutionise Ashkenazi cuisine. Together, they co-founded The Gefilteria in 2012, a Brooklyn-grown business that sets out to reimagine Jewish classics while championing Old World slow food techniques. Here in their first ever cookbook including 100-plus recipes pulled deep from the culinary histories of Eastern Europe and the diaspora community of North America, they draw inspiration from the legacies of Jewish pickle shops, bakeries, appetizing shops, dairy restaurants, delicatessens, and holiday kitchens. Tapping into the zeitgeist of rediscovering Old World food traditions like pickling, fermenting, and baking, at the heart of which are the values of resourcefulness and seasonality, The Gefilte Manifesto encourages anyone and everyone to incorporate healthy and vital Ashkenazi recipes into their everyday repertoire.

Promotion info

Magnetic duo and stars of the Brooklyn food scene, Liz Alpern and Jeffrey Yoskowitz revitalise Old World food traditions for today's modern kitchens in their debut cookbook.

Author description

Liz Alpern, cofounder of The Gefilteria, got her start in the Jewish food world working with acclaimed 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 "Gastronomica." He frequently speaks to audiences around the world and teaches workshops about Jewish food and culture."