A Kabbalah of Food

A Kabbalah of Food

Stories, Teachings, Recipes

Rabbi Hanoch Hecht

$12.95

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Description

Key Selling Points

  • The interest in Kabbalah is at an historically high level aided by celebrity association (Madonna) and the removal of centuries-old restrictions on keeping the teachings secret.
  • Hecht is a prominent Rabbi in the Chabad movement, one of the largest Hasidic sects. It dates to 1775 and has continued unabated since. Because of its outreach to all Jews, including those quite alienated from religious Jewish tradition, and its strongly rational and intellectual underpinnings, Chabad has been described as the one Orthodox group which evokes great affection from large segments of American Jewry.
  • Hecht is a charismatic person who seems to be able to attract coverage in the press. Articles about, including, or by him have appeared in Jewish and secular media including The Poughkeepsie Journal, The Times of Israel, The New York Times, The Jewish Press, and The Jewish Journal.
  • The stories make for compelling reading. They are unique and rooted in old-country folktales which have been passed down from generation to generation. The teachings are non-dogmatic and focused more on the spirit than the letter of the law.
  • The recipes feature many beloved dishes such as Latkes, Rugelach, and Hummus, as well as lesser known recipes such as Matbucha (Moroccan Tomato Dip).


Author

Rabbi Hanoch Hecht:

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 Commerce’s 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 Network’s 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.

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