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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”). She's a mother and wife, but also a chef busy running three bustling New York City restaurants.

Join Einat and New York Times food writer Julia Moskin for a talk and tasting of the dishes Einat cooks for the people she loves, in celebration of the release of her debut cookbook. Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of NYC’s most beloved kitchens, including her own—Taim and Balaboosta.

The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili) and so much more.

 

Brief Bios

Einat Admony is the chef-owner of New York City’s popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times and New York magazine, among many others. When Einat is not at her restaurants or competing (and winning!) on shows like "Chopped" and "Throwdown! with Bobby Flay," she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.

Julia Moskin has been a reporter for The New York Times Dining section since 2004, writing food news stories (startling readers with the fact that most sushi is frozen, not fresh), features (including the first reporting on New York’s Korean fried chicken craze), recipes (including the NYT's #1 most-emailed recipe of all time, for crusty macaroni-and-cheese) and profiles of food figures such as Paula Deen and Isa Chandra Moskowitz, America’s first post-punk vegan.

Before that, she was the co-author of eight cookbooks, including Boy Gets Grill and Bobby Flay Cooks American, and, with Chicago chefs Gale Gand and Rick Tramonto, Butter Sugar Flour Eggs and American Brasserie.

A lifelong New Yorker, Moskin contributed to magazines such as New York, Saveur and Metropolitan Home. She was a restaurant critic for the maverick weekly New York Press, and an editor of cookbooks and other nonfiction at Penguin Books from 1991 to 1996.

 

This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.


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