New Yorker raised in a non-practicing Jewish family, living in Paris for twenty years, Marc Grossman has just published
Shabbat Recipes and other everyday kosher recipes
at Marabout, illustrated by his own photos (220 p., € 25).
Among more than 100 recipes, hallah is of course prominent:
“It is the drug of access to the experience of the Shabbat.
Its twisted and intertwined strands come together in a whole, just like us, with our scattered and independent lives… We come together as a family to come closer to each other and connect with the past ”,
he writes.
It is also found in French toast, bread pudding and Thanksgiving poultry stuffing.
Every Friday, to order the day before, Marc Grossman offers his hallah to take away in his two Parisian addresses, Bob's Bake Shop (18th) and Bob's Juice Bar (10th).
FOR TWO BREADS
Preparation time: 20 minutes
Rest time: 2 h 30
Cooking time: 25 minutes
Ingredients
• 730 g of T45 flour
• 2 teaspoons
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