Wednesday, December 17, 2008


In Successful Paris Restaurant, Jewish Roots

Its a sweet, and respectful New York Times article, but I was a little put off to learn that this pleasent sounding Jewish chef, with the hip Paris restaurant, and the abiding respect for with grandmother's kosher cooking was preparing snails. [Though, the article helpfully suggests that "for Hanukkah, the snails could be swapped for fresh chicken livers."]

Buy my book. (please)
Buy my wife a gift (please)

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