1,000 Jewish Recipes (298 page)

About the Author

Faye Levy has lived in the capitals of the United States, Israel, and France, the countries with the world's largest Jewish communities. She has thoroughly enjoyed and wholeheartedly studied cooking in each of these countries, and has contributed to its culinary literature. Levy is a four-time award-winning cookbook author and has the outstanding achievement of writing and publishing fine cookbooks in three languages—English, Hebrew, and French. She has written other major volumes on Jewish cooking:
Faye Levy's International Jewish Cookbook
and
The Low-Fat Jewish Cookbook
, and she contributed to
The New York Times Passover Cookbook
.

Faye Levy's
International Vegetable Cookbook
won the James Beard Cookbook Award in 1994 for the best book of the year in the category of fruits, vegetables, and grains. Levy also won awards from the International Association of Culinary Professionals for her books
Vegetable Creations
,
Chocolate Sensations
, and
Classic Cooking Techniques
.

Levy received her Jewish education at Midrasha Hebrew High School and at the Hebrew Academy of Washington, D.C., and as an adult received the Academy's Eishet Hayil, or Woman of Valor, award. She attended college at the Hebrew University in Jerusalem and Tel Aviv University, where she graduated magna cum laude in sociology and anthropology. Levy trained as a professional chef at the Parisian cooking school La Varenne in Paris, where she spent six wonderful years.

Levy has been the main cooking columnist for the
Jerusalem Post
for ten years, covering all aspects of Jewish and kosher cooking. She has written articles on Jewish holiday cooking for major newspapers throughout the United States, as well as for
Gourmet
and
Bon Appétit
magazines. For four years she was the culinary columnist of Israel's foremost women's magazine,
At
.

For the last ten years Levy has been a nationally syndicated cooking columnist for the
Los Angeles Times
Syndicate. In her biweekly column she emphasizes fast, easy, nutritionally sound dishes that taste delicious. From the numerous letters she receives from her readers and from discussions with her students in her cooking classes, Levy knows how much this kind of light, fresh food is appreciated. She and her husband-associate Yakir Levy enjoy cooking, eating, and celebrating—holidays and everyday—in their home in Woodland Hills, California.