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Levana's Table: Kosher Cooking for Everyone Hardcover – October 1, 2002


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Product Details

  • Hardcover: 208 pages
  • Publisher: Harry N. Abrams (October 1, 2002)
  • Language: English
  • ISBN-10: 1584792736
  • ISBN-13: 978-1584792734
  • Product Dimensions: 9 x 0.9 x 11.2 inches
  • Shipping Weight: 5 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,086,160 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Levana Kirschenbaum is the founder of Levana Resaturant, the premier gourmet kosher restaurant in Manhattan, and Levana's Place, the first gourmet kosher cooking school in New York City. She recently appeared on the PBS special The United Tastes of America and regularly teaches master cooking classes around the city. She was born and raised in Morocco and has traveled extensively, incorporating these diverse culinary influences into her recipes. Ann Stratton is a New York City-based photographer who has contributed to House & Garden, Food & Wine, Martha Stewart Living, and O, The Oprah Magazine, as well as to several books.

More About the Author

When Levana opened her eponymous restaurant with her husband and two brothers-in-law in the late 1970s, all Kirschenbaums were perfectly aware they were facing a hard sell: introduce fine kosher dining to the Kosher public, who until then was content either eating at home or grabbing a bite in the rare joints that served institutional old world treats. The general prediction was that the presumptuous idea would fall flat on its face.

Undaunted by being the trailblazers of the trend, Levana and her partners surrounded themselves with the best chefs, developed the most delicious dishes and waited patiently until the idea of upscale kosher caught on. The rest, as we all know, is history: The kosher food and wine market has experienced a veritable explosion and occupies pride of place among the most prestigious competitions. Many luxury kosher restaurants have opened and thrived since Levana's pioneering days, bearing out the dictum that imitation is the greatest form of flattery. Although Levana Restaurant closed its doors after thirty exciting years, her former partner Sol Kirschenbaum, co-owner of the wonderful Nobu Teaneck Restaurant, still runs Passover programs in three of the world's most prestigious Fairmont Hotels Passover Programs.

Customer Reviews

4.8 out of 5 stars
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I asked Levana if she keeps her food processor parve like I do.
Auntie Mame
I have to say that this book has to be one of the top kosher cookbooks.
Jack Paine
Nonetheless, the instructions are uncomplicated and easy to follow.
Alisa Marie Fleming

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By Auntie Mame on January 27, 2003
Format: Hardcover Verified Purchase
What a pleasure to have Levana's recipes bound in such a beautiful book! My husband and I have taken many of Levana's cooking classes in New York City - me for the recipes and techniques, my husband because he knew he would get a good dinner - and my recipe collection was all a hodgepodge. Plus, the book has the added bonus of Levana's practiced advice on entertaining - some of which she gave in class, but not all - I only wish I could have read it before I started entertaining - it would have saved me from a lot of mistakes. Plus, there are charming stories about Levana's mother, her husband Maurice and her children - including her daughter who, Levana says, usually prefers to eat cold cereal! I just de-accessioned most of my large library of cookbooks, but this one is a keeper. Note - You will need a food processor. I never bought one until Levana demonstrated how easy it is to use - now I have 2 (one for Passover). I asked Levana if she keeps her food processor parve like I do. "I have 3 food processors!" she said. This book is a perfect gift for all brides. I just gave mine away to my best friend for her birthday and have to buy two more today - one for a bride. Another hint while I have your attention - those Le Creuset spatulas and spoons in blue, red, and green that can take heat up to 650 degrees (I think that's the number) are perfect for the Kosher kitchen. Levana uses them, and now I do too! I love the big color photos that show how the dish is supposed to look - why don't all cookbooks have them? My only quibble is you have to squint to see Levana - her photo is about 1 inch square square! - it does not show her vivacious warmth as big as it is. I think it is inspiring to see her up to her elbows in bread dough while smiling and talking a mile a minute, so why not show her doing some of the more difficult stuff?
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11 of 11 people found the following review helpful By A Customer on December 23, 2002
Format: Hardcover
We actually bought this book by chance, as it was the first kosher cookbook we had ever actually seen in a bookshop here in town. And what a pleasant surprise!
The charming layout can perhaps best be compared to Joyce Esersky Goldstein's great books, e.g. Cucina Ebraica: Flavors of the Italian Jewish Kitchen, but while Mrs. Goldstein serves down-to-earth Mediterranean food in a wonderful way, Mrs. Kirschenbaum's recipes seem heavenly inspired.
The recipes are a proof that kosher can be for gourmets as well.
Additionally, so far I have not found any detail not corresponding to Kashrut, while other kosher cookbooks are sometimes a bit careless in this respect.
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7 of 7 people found the following review helpful By A Customer on March 29, 2004
Format: Hardcover
I bought Levana's book after attending her cooking classes in New York City ([...] This book is a great companion for her classes -- I recommend them both highly! Her Brisket makes a great seder main course.
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6 of 6 people found the following review helpful By M. Van Ijzeren on January 18, 2006
Format: Hardcover
During a summer picnic someone advised me to buy Levana's cookbook. Since I bought this cookbook I don't look anymore at others. I also follow her cooking classes at Lincoln Square Synagogue and they are too good to be true. She makes healthy dishes which are very easy to make and simply delicious as well. I was always a bit insecure about cooking since often recipes didn't turn out like they should. Not with levana's recipes; they work. It really makes me happy to see that my dishes turn out so well. Levana uses all kinds of healthy grains, I never heard of before, gives alternatives to white cane sugar, gives easy recipes to make fish and chicken exotic in no time, turns heavy dairy dishes into light soy creations and uses vegetables, spices and herbs in such a magical way that even the greatest carnivore would consider to become a vegetarian.

I am waiting for her new cookbook.
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15 of 19 people found the following review helpful By J. Greenberg on December 2, 2002
Format: Hardcover
Levana's Table has in a very short time become one of the most treasured books in my kosher cookbook library. I value this book because of its clearly presented recipes with easily accessible ingredients; its contemporary slant on traditional kosher cooking; and the exquisite photographs which accompany many of the recipes. Levana's helpful guidelines and tips are clearly set out by the recipes and contain information that even an experienced cook will find valuable. Levana was born in Morocco and spent time in France, and so some of her recipes reflect a Mediterranean point of view. You will be richly rewarded by purchasing this cookbook, either for yourself or as a gift.
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