2012 Conference
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The Culinary Interpretation of Haman’s Physical Features and How to Devour Them!
Full Participation/Hands-on Cooking Class

Tina Wasserman

Sunday 5:45 PM–7:00 PM Ballroom C

Monday 9:45 AM–11:00 AM Ballroom C Canceled, sorry

Identity & Global Culture, Jewish History

Come and cook some traditional Sephardi and Ashkenazi foods for Purim and find out why we really have prune filling in Hamantashen!

Tina Wasserman

Cooking & More

The author of “Entrée to Judaism, a Culinary Exploration of the Jewish Diaspora,” the first comprehensive cookbook published by the Reform movement, Tina holds a BS and MA in Foods and has taught her love of cooking and Jewish culinary history to synagogues and organizations throughout North America and Europe. She is the food columnist for Reform Judaism Magazine and serves on the URJ Camp Newman board in CA. Tina's teaching expertise was honored by the prestigious Les Dames d'Escoffier in '94.

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