The pillars of Jewish food were founded by the generation of our great grandparents, whose recipes books may of us would kill to get our hands on. Luckily, a new wave of Jewish food enthusiasts didn’t have to go so far to get those recipes, which is why we Millennials are now enjoying a revival of the Jewish deli: #jewfoodrenaissance.
Robin Squiggy Dutt, digs into his past solo dining experiences and gives us tips and tricks to get rid of the stigma around dining alone and gain the confidence to eat alone and get the most out of the experience.
As Squiggy, a Toronto-based cook, makes his way through the culinary world he has been relying on the three following books. Harold McGee’s “On Food and Cooking”, David Chang’s “Momofuku” and Yotam Ottolenghi’s provide answers to the problems that he faces everyday.