Video: How To Make a Cheesecake for Passover
When I first perused the unpublished manuscript for Fania Lewando’s 1938 cookbook Vegetarish-Dietisher Kokhbukh—before Schocken Books published the English edition titled The Vilna Vegetarian Cookbook in 2015—I was struck by the beauty of its mouthwatering illustrations and the wide range of its vegetarian recipes. It was truly a piece of Jewish culinary history that must be told and shared.
A pioneer in the emerging Jewish vegetarian movement, Lewando was the owner of a kosher dairy restaurant on the border of the Jewish quarter in old Vilna (now Vilnius) in Lithuania. The restaurant was essentially a salon for the city’s artists and writers; her guestbook included comments and autographs from luminaries like Marc Chagall. She even headed a kosher vegetarian kitchen on crossings of the passenger ship MS Batory, shuttling between Gdynia (near Gdansk) and New York from 1937 until the outbreak of WWII.
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