Tina Wasserman – Author, Instructor & Kosher Cook
Tina Wasserman is a renown cooking instructor, and her book reflects her years of knowledge and experience! She is the author of the popular cookbook Entree to Judaism: A Culinary Exploration of the Jewish Diaspora. This culinary page-turner is chock full of 275 easy to follow recipes, cooking tips (Tina’s tidbits) and food stories.
Tina, who lives in Dallas, Texas, but teaches her popular cooking classes throughout the U.S., has been the food columnist for Reform Judaism magazine since 2003. Her techniques, recipes and preparation tips appeal to kosher and non-kosher, Jewish and non-Jewish students. She is trained in both nutrition and education, and holds a BS from Syracuse University and an MA from New York University. In 1994, Tina was elected to Les Dames d’Escoffier, an international culinary society that honors women in the food and beverage
This talented food expert grow up in Hempstead Long Island with a distinct passion for homemaking. For her Bat Mitzvah gift, instead of a gala party, she requested a sewing machine. Her interest in cooking began at a young age –actually at about 9 years old, when she started to spend time with her next door neighbor, a widowed, German mother of 3 boys, who happened to be an expert cook and baker. Tina’s willing neighbor shared a lifetime of kitchen knowledge and inspiration with her.
After encouragement by students, friends and family, Tina decided to write a book to share food stories that were both “in her head, and in her heart”. She had developed many of the recipes through her 41 years of teaching, and had gathered some from authentic sources around the world. Tina imparts explanations throughout the book as to why and how foods are important in Jewish history. Her inspiration for the book is her strong belief that the next generation of cooks must connect and reconnect to their memories through food. Her beautifully written recipes and thoughts can help achieve this.
As Tina told us “the book took 41 years (experience) to assemble. 2 1/2 years to write and, 3 months of Talmudic research for recipe backgrounds.” The recipes combine those that Tina has developed, and authentic, historic recipes from countries and communities around the world. The content reflects Jewish food heritage, respecting both kashrut and Shabbat. Although Tina was brought up more of a cultural Jew than an observant one, (her father became a Bar Mitzvah in his retirement home!), she now keeps a kosher home.
So what is on Tina's Passover Menu? She not only shared several of her favorite Passover recipes with Koshereye, she also shared a copy of her 2009 Passover Menu and her "To Do" list. To read more about Tina's favorite kitchen tools, kitchen tips, her fabulous Passover Menu and "To Do" list, please read A KosherEye Chat with Tina Wasserman.
Enjoy the following Tina Wasserman Passover recipes: Burmolikos-Bulgarian Matzo Puffs, Carrot Tzimmes with Dumplings, Passover Granola and Passover Linzer Torte.
So what does a bestselling and busy cookbook author, educator and lecturer do for fun? What else? She “love, love, loves to dance lindy, foxtrot, rumba - everything!”
Entree to Judaism: A Culinary Exploration of the Jewish Diaspora is a very special addition for a cooking library. Along with an outstanding, contemporary recipe collection based on Jewish heritage, Tina’s Tidbits, which are included throughout the pages, make this book a must have for any cook!
Please visit Tina's website, CookingandMore.com.
March 23, 2011