And now for something completely treyf, and I’m not talking Reubens.
Today in the New York Times, my friend Jeffrey Yoskowitz (who is kosher), writes about Israeli’s first pork cookbook:
ANY author has to deal with bad reviews, but how about the wrath of God?
Dr. Eli Landau has written “The White Book,” touted as the first Israeli pork cookbook.
With 80 mainly Mediterranean recipes and Eastern European dishes, “The White Book” tries to reveal the secrets of the pig for cooks who have never prepared it nor perhaps even tasted it….Dr. Landau, a 61-year-old retired cardiologist and food writer from Tel Aviv, likes pork and thinks there are many Israelis who shy from it not so much because it’s taboo, but because they don’t know how to prepare it.
“People are reluctant to cook pork at home,” said Dr. Landau, who is not an observant Jew. “I want to make it easier for chefs and personal cooks to bring it home and to the menus. If that happens, I’ll be more than happy.”
I’m not kosher, and I do eat treyf, so I’m not offended by this at all. What I am offended by is this:
Getting rid of rye, eh? The devil wears a clown head.