Earlier this month, I had the opportunity to discuss two of my favorite subjects with the lovely June Hersh. We had only 30 minutes, but she had so much more to share about the diversity of Jewish food from around the world. We also discussed the increasing popularity of Kosher cuisine. You can listen to my interview with her on Blog Talk Radio below. If you think that Jewish food is just about brisket and bagels, you will be amazed at how much more there is to it than that!
June and I also had the oppotunity to discuss The Museum of Jewish Heritage. If you have not had the opportunity to visit this museum located in Lower Manhattan, you will want to on your next visit to NYC. In fact, The Museum of Jewish Heritage ignited a project that captured her heart and soul of June Hersh. Three years following her first visit to the museum, Recipes Remembered, A Celebration of Survival was published to wonderful reviews. Now in its third printing, Recipes Remembered has raised awareness and over $70,000 for the Museum. June happily donates all proceeds to the Museum.
Most recenlty, June completed her work on The Kosher Carnivore, the ultimate meat & poultry cookbook, (St. Martin’s Press September, 2011). Although strictly kosher -something admittedly she is not- the book is a primer for anyone who wants to learn how to maximize the best ingredients, utilize the most savvy information, master the simplest techniques and create delicious food.
Whether you are kosher clueless or kosher committed, you’ll find a breadth of great recipes and a wealth of information. A portion of the proceeds will go to Mazon- a Jewish response to hunger. You learn more about June Hersh at http://www.junehersh.com