The Jew And The Carrot

Mixing Bowl: Homemade Pastrami; Best Cookbooks

By Devra Ferst

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This weekend “Chosen Food: Cuisine, Culture And American Jewish Identity,” an exhibit at the Jewish Museum of Maryland opens. “Not only does it look at what we eat… but also where we eat it and how food defines us as a people.” [Baltimore Jewish Times]

Pastrami is no longer just for the deli. You can make it in your own backyard. [Serious Eats]

Food & Wine seeks to name the top 25 cookbooks of the year. What’s your pick? [Food & Wine]

One of the best parts of the internet is free online classes like the 13 week long course “Edible Education: The Rise and Future of the Food Movement” hosted by UC Berkeley. [The Kitchn]


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