arts & life

b ooks

Tradition!

Lynne Konstantin | Arts & Life Editor

Love the Yiddishe

cooking but can do

without the grains,

dairy and sugar? This

book will be your

hero. Here, a sampling

of Passover recipes

from the authors.

T

he New Yiddish Kitchen
is a labor of love born
from complete des-
peration,” write Jennifer
Robins and Simone

Miller.
Although they admit that’s a little
dramatic, it is true that their new
cookbook, published last month by
Page Street Publishing, is sure to be
a lifesaver in many Jewish kitchens.
Miller is the chef and owner of
Zenbelly Catering (zenbelly.com), a
gluten-free, paleo-focused catering

company in San Francisco, Calif.;
Robins is the Arlington, Va., found-
er of food blog Predominantly
Paleo, inspired by a life-altering
health crisis. Together, they are
passionately inspired by the child-
hood (and adulthood) favorite
Jewish recipes that were often pre-
pared by their beloved bubbies (to
whom the book is dedicated and
who make appearances, offering
tips, throughout the book).
The result: A gorgeously present-
ed (the pair took their own photos,

too) collection of more than 100
Jewish recipes — including staples
like matzah balls, kugel, latkes,
even bagels — adapted for anyone
living with food allergies (or just
desiring a fresh take on classics):
Each recipe is free of grain, glu-
ten, dairy and refined sugar. And
they’re kosher, to boot.
Need a delicious grain-free
challah for Shabbat — one that
even the most die-hard carb-
addict wouldn’t blink at? Here’s
your book. Fried Potato Knishes?

WIN A BOOK!

Want to win your own copy of The New Yiddish Kitchen? Send an email to lkonstantin@renmedia.us to tell us
why this book would be great for your family. Do you have a gluten-free or paleo eater? Do you crave fresh
takes on classic Jewish recipes for the holidays? Write a paragraph and tell us why it belongs in your library.

Bon appetit!

38 April 7 • 2016