Levana Kirschenbaum

Website : http://www.levanakirschenbaum.com/
Residence : New York, NY

Biographical information

Levana is a name synonymous with good food. For many New Yorkers, Levana is a popular restaurant on Manhattan's Upper West Side; for others, it is an upscale caterer; or, for still others, a label on a new brand of exciting chutneys. Yet behind all this is a person, the real Levana.

Levana Levy Kirschenbaum grew up in Casablanca, Morocco, where she cooked with her mother in the kitchen, absorbing the rich culinary heritage of the Maghreb. At 17, she moved to France to further her schooling, earning a Master's Degree in psychology from the Sorbonne. After visiting several countries, Levana arrived in New York City, where she met her future husband and remained. All the while, she was exposed to the world's finest cuisines. She eventually moved

Levana's culinary talents came to the forefront in the U.S. as she prepared elaborate dinners for family and friends. At the urging of admirers, she began sharing her culinary secrets in cooking classes. In 1978, Levana--along with her husband, Moshe Kirschenbaum, and his brothers, Avram and Sol-opened a small bakery, now located on 69th Street near Lincoln Center, giving it her name. The health and the taste-conscious owners offered a healthy selection of items, including banana cake, carrot loaf, and whole-wheat challah. As the bakery thrived, her baked goods began to be sold in many of Manhattan 's upscale stores.

Recently, Levana introduced her kosher recipes and kitchen wisdom to home cooks everywhere in her new book, Levana's Table, which offers more than 150 recipes that are simple, nutritious, beautifully presented, and 100 percent kosher.

These dishes reflect the author's Moroccan upbringing plus other culinary influences, including French, Mediterranean, Asian, and vegetarian cooking, with special sections on food for holidays and entertaining.

Levana's latest project is a cookbook of delicious dishes made from soy, including a selection of desserts, such as apricot mousse, cheesecake, and a chocolate hazelnut mousse torte.

Discussion topics

• Working Wonders with Soy Products
• Kosher Diners Are Hardly Deprived!
• Identifying the Good Recipe
• What Was I Smoking When I Decided To Open A Restaurant?
• The Pleasures and Rewards of Cooking and Entertaining At Home
• Heard At the Table: Food-related Anecdotes

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