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Joining me this week is Amelia Saltsman with her latest book “The Seasonal Jewish Kitchen – A Fresh Take on Tradition.”

Here, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

seasonal-jewish-kitchen-cookbookAmelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles. Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks. You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, andgribenes—in fresh, modern meals.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”  Learn more at www.ameliasaltsman.com

Amelia Saltsman

Writer, teacher, and author of The Seasonal Jewish Kitchen: A Fresh Take on Tradition and the award-winning The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm, Amelia Saltsman is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals. In her warm style, Amelia streamlines today’s desire for healthier, sustainable foods; the need to get dinner on the table; and the longing for rich holiday traditions into one seamless whole.

I’ll also be telling you about a great event to benefit Special Olympics, it’s The Cutthroat Cookoff Botanica Gardens – 701 Amidon Street, Wichita, KS 67203 – View Map

Cutthroat Cookoff is a spin on current, popular cooking shows in which contestants are tasked to produce various courses of a meal on the fly, not knowing the ingredients or any impending challenges that will be thrown in for entertainment. Our contestants will be battling to win the Golden Spoon trophy and claim the title of Cutthroat Cookoff Champion.

Meet our chefs:

  • Jeff Longwell, Mayor of Wichita
  • Wayne Chambers, President of High Touch Technologies
  • Carol Hughes, On-Air Personality for KFDI radio
  • Denise Neil, Restaurant Writer for the Wichita Eagle
  • Josh Alters, Special Olympics Athlete

Good Life Guy’s Wine of the Week:
2013 Casillero del Diablo, Rapel Valley Carmenere
100% Carmenere aged in American oak barrels.  Dark and deep purple with luscious fruit flavors. Dark plums and blackcurrant, dark  chocolate with hints of coffee and toasted American oak. Notes of dark plums and spice, generously framed by toasty American oak with a soft and well structured mouth feel. Pair with  game meat, garnished with sweet and-sour sauces and berries.


This entry was posted on Tuesday, March 29th, 2016 at 3:43 pm and is filed under Other. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.