Michael Wex is not a chef. He’s not a lifelong challah baker, an avid cookbook collector, or even, by his own admission, much of a home cook. But his new book, Rhapsody in Schmaltz: Yiddish Food and Why We Can’t Stop Eating It, might just be the most important Jewish food book published this year.
That's how the review/interview starts. And it just gets better from there. Do yourself a favour - go read it the piece in full: Yiddish Flavor by Leah Koenig for Tablet