A Kabbalah of Food: Stories, Teachings, Recipes
(Paperback)
Publishing Details
A Kabbalah of Food: Stories, Teachings, Recipes
By (Author) Rabbi Hanoch Hecht
Monkfish Book Publishing Company
Monkfish Book Publishing Company
1st April 2021
United States
Classifications
General
Non Fiction
Orthodox Judaism
Spirituality and religious experience
General cookery and recipes
Judaism: life and practice
296.73
Physical Properties
Paperback
280
Width 152mm, Height 228mm
Description
Inspiring, mystical, and often surprising Chassidic tales combine with teachings and favorite Jewish recipes from around the world to provide amble food for body and soul.
Stories and food have always been central to Jewish living. In this book, they are uniquely tied together with over 60 Chassidic tales revolving around food and eating. Each story is followed by a short teaching in inspired living related to the teachings of the Kabbalah, the mystical side of Judaism. The 44 recipes are also interspersed with stories about the recipes, how they came to be, Jewish laws about food, and what role the recipes have played in Jewish history, and in the Rabbi's life.
Author Bio
Rabbi Hanoch Hecht is the spiritual leader of the Rhinebeck Jewish Center in Rhinebeck, NY; the director of Chabad of Dutchess County; and the administrator of Camp Emunah, one of the largest girls camps in New York State. A member of an extended family of notable rabbis in the United States and around the world, Rabbi Hecht is the son of Rabbi Shea Hecht, a well-known activist in the Lubavitcher community in Brooklyn, NY, and the grandson of the late Rabbi Jacob J. Hecht, who was the assistant and translator for the famed Lubavitcher Rebbe. Rabbi Hecht is also known as the Six-Minute Rabbi, and is the innovator of the renowned Six-Minute Torah, a speed series of classes on Judaism geared toward businesspeople with busy schedules. A recipient of the Dutchess County Regional Chamber of Commerces 40 Under 40 Shaker Awards, Rabbi Hecht has taught Kosher cooking at the Culinary Institute of America and was the first rabbi to appear on The Food Networks Chopped, competing with a priest, a nun-in-training, and a pastor. His recipes exploring Kosher and modern Jewish cuisine have been featured in publications all over the globe. Rabbi Hecht lives with his wife Tzivie and their family in Rhinebeck, NY. This is his first book.
