On Monday, June Hersh gave a recipe for Moroccan lamb shanks. She is the author of The Kosher Carnivore: The Ultimate Meat and Poultry Book, available this week. She will be blogging all week for the Jewish Book Council and MyJewishLearning‘s Author Blog.
As a food writer you need to be prepared to answer just about any question tossed at you during a Q&A. I like to feel I know my subject matter inside and out, and I admit to late night Googling (that sounds x-rated) to research something I am not 100% certain of. While I should be dreaming of food, I am instead trying to unravel its mysteries. My
obsession with information is justified as I have been asked if a free-range chicken is happier than its caged neighbor, or whether America’s fascination with hummus is a fad or here to stay. Understanding food is my job, and the better my understanding the more clearly I can communicate the power of food through the recipes I write. No query has kept me awake more nights then a question I was asked during a radio interview: what is Jewish food? Truth is, it’s a great question with no easy answer.
In my first book,
Recipes Remembered: A Celebration of Survival
, I told the stories of Holocaust survivors and recreated their cherished recipes. No one would question that the kugel I tasted, the matzo ball soup I slurped and the brisket I devoured were Jewish foods. They have been eaten in every Jewish home, prepared in a myriad of ways and while ingredients and techniques vary, they definitely fall into the Jewish food arena.
My second book,
The Kosher Carnivore: The Ultimate Meat and Poultry Book
, was designed to be a departure from the typical Jewish cookbook, focusing on techniques and recipes that crossed borders and time-zones and appealed to both Jewish and non-Jewish cooks alike. Using a meaty cut of osso buco or a testosterone driven capon, I prepared what I consider to be eclectic but unexpected kosher food. Yet once the word kosher is involved in a book title, the perception is you are presenting Jewish food.