The concept for this book has been building for the last decade. During these years the author has been teaching, out of her own kitchen, various groups of friends how to cook and put together menus. At the end of the day,
everyone needs and loves to eat, especially when what's on offer is made with love. And the truth is, a thoughtfully prepared dish is far more interesting than a perfectly prepared one. In fact, the author never approaches any dish with the idea that it will be perfect. Not only is this attitude freeing, but it inspires her to try new ingredients, flavors, and techniques.
She has prepared the recipes in the book dozens of times; they're tried and true, foolproof, and beautiful. Her students always want to know what goes with what, so she organized the recipes into menus, named for the way the dishes make her feel. There's a Vibrant menu, filled with color, which inherently translates to flavor; the Crisp menu is loaded with pleasing crunch; the Saucy menu highlights the transformational power of a well-made yet simple sauce. The menu arrangements are simply suggestions; feel free to mix and match as you like. But never, ever skimp on the passion you put into making any dish, right down to a simple salad dressing. Because when it comes to cooking, what you put into it is what you get out of it.
Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program.
Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She's become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine.
For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her client is that they were not only inspired to try her recipes at home, but to make some changes to them it's proof to her that she's right: anyone can cook, and everyone should cook.
Noted filmmaker and photographer, Andrew Zuckerman, utilizes a multitude of platforms to produce work that is systematically executed, conceptually based, and democratically presented. Minimalist in nature, Zuckerman aims to create atmospheres of clarity and neutrality to facilitate the viewer's access to the material. Zuckerman studied at the International Center of Photography before going on to receive his BFA from the School of Visual Arts. His books include CREATURE (2007), WISDOM (2008), BIRD (2009), MUSIC (2010), and FLOWER (2012). His books have been translated into numerous languages and published in 18 international editions.
Broken Dark-Chocolate Cake
The imperfection of this cake is what makes it taste so perfect. A crackled, broken dark top reveals its chocolate density in a unique and beautiful way. When you cut into it, you see various textures: Smooth intense chocolate contrasts with a crumbly, light, and flaky shell. Just a reminder that a dessert need not be fancy or decorative to be beautiful.
Makes one 9-inch cake, serving 12.
12 ounces fine-quality dark chocolate (not unsweetened), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces plus more for the pan
1 vanilla bean, split
1/4 teaspoon sea salt
1 1/4 cups sugar
5 large eggs, separated
1/4 cup all-purpose flour
Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, and line the bottom with a round of parchment paper.
Place the chocolate and butter in a large glass or metal bowl. Set the bowl over a pan of water that has just been boiled. Whisk the chocolate and butter together as they melt over the hot water. Use the tip of a sharp knife to scrape the seeds out the vanilla pod into the chocolate and continue whisking. Whisk in the salt and 1/2 cup of the sugar. Add the yolks one at a time, whisking well after each addition. Whisk in the flour.
In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt on high speed until they are soft. Add the remaining 3/4 cup sugar, one tablespoon at a time, and continue to beat until the whites hold stiff glossy peaks.
Whisk about 1 cup of the egg whites into the chocolate mixture to lighten, then fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan and spread evenly.
Bake for 40 minutes, until top appears crackled and firm.
Cool the cake completely. Remove the cake from the pan, inverting it onto a large plate. Carefully remove the bottom of the springform pan and peel off the parchment paper. Invert the cake onto a plate and serve. The cake can be made 2 days in advance and wrapped in plastic wrap.
