Author: Marc Gottlieb

I was a chef for eight years working at all levels of the foodservice industry. After more than a decade on hiatus, I am slowly finding myself reabsorbed by the most exciting and challenging career.

Croquette or Burger? Neither.

I made the kids my mother’s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mo... Read More

La Boca

Up a flight of thirty or so stairs on Emek Refaim is La Boca, a Latin-inpired restaurant in Jerusalem. With its comfortable, high-backed leather chairs and deep brown tables, the restaurant held the p... Read More

Cookbooks

There are a surfeit of cookbooks on the shelves, everything from pretty books that rattle off lists of ingredients whose duplication in the styled photos is next to impossible, to classic tomes that a... Read More

Leek

Winter leeks in Israel are in season in Israel in January, but generally available all year long. They are available as organic produce as well. My wife found one of these monsters yesterday in Machan... Read More

Kitchen Scale

Over the years I’ve had several different kitchen scales. The first one I remember was a cheap spring-driven one that almost never got used. It sat on the shelf with the glasses, and sometimes w... Read More

Honing, Stones and Grinding

There are three stages to knife sharpening: honing, or steeling, stone sharpening, and professional grinding. Honing, or steeling, is the act of realigning the edge of your blade. Your knife blade com... Read More

On Substitutions in Recipes

I have discussed ingredient substitutions in classes, and I will probably go on mentioning them here in my blog. They’re not cheating, they don’t fundamentally detract from the recipe and ... Read More