A KOSHER TWIST ON BA­CON

The Jewish Chronicle - - Comment & Analysis -

MANY kosher and Jewish cook­books land on the desk of the JC’s food edi­tor, but none more strik­ing than Kosher Mod­ern by Geila Hocher­man and Arthur Boehm, which at first glance ap­pears to have a dish of parma ham and roast figs on the cover. But chef Hocher­man is the world ex­pert at turn­ing treif kosher. The parma ham is ac­tu­ally salt-cured duck breast. In­side, the book boasts: “Geila went treif for a pe­riod and so has first-hand knowl­edge of the tastes and tex­tures she is aim­ing to repli­cate.”

One won­ders at logic be­hind pro­mot­ing kosher cook­book by boast­ing its au­thor is ex­pe­ri­enced in all

things treif?.

‘Ham’ is cured duck

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