A Kabbalah of Food: Stories, Teachings, Recipes [Paperback]

“Rabbi Hanoch Hecht has done the impossible by uniting the highest Kabbalistic insights with gastronomic delights. A truly delicious combination.” ― Rabbi Aaron L. Raskin, author of Thank You, God, for Making Me a Woman and co-author of The Rabbi and the CEO

“Anybody interested in Kosher cooking and Jewish recipes should be reading Rabbi Hanoch Hecht's A Kabbalah of Food.” ―Justus Rosenberg, professor emeritus of languages and literature at Bard College and author of The Art of Resistance: My Four Years in the French Underground

“These stories transport us back to Old Eastern Europe and demystify Kabbalistic principles; I savored each one like a fine wine. Rabbi Hecht’s traditional Jewish recipes similarly evoke wonderful memories of my family enjoying the cooking of my grandfather, who was a Kosher chef.” ―Michael Weiss, chair of wine studies at the Culinary Institute of America and author of WineWise and Exploring Wine

“As someone lucky enough to have enjoyed Rabbi Hanoch’s delicious food and wonderful Torah in person, I can attest that reading this book offers a taste of the real thing. A Kabbalah of Food is a treat for mind, soul, and palate.” ―Samuel (Shai) Secunda, Jacob Neusner Professor in the History and Theology of Judaism at Bard College and author of The Iranian Talmud: Reading the Bavli in Its Sasanian Context and The Talmud's Red Fence: Menstruation and Difference in Babylonian Judaism and Its Sasanian Context