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Faye Levy

Faye Levy
Did you know?

Faye, who has lived in Israel, France, and the United States, claims the distinction of being the only author to have written cookbooks in English, Hebrew, and French. 

Faye Levy
Faye's Featured Recipe
Almond Macaroons

Click here for recipe

Faye Levy is a cooking teacher and culinary columnist who has lived on three continents and has written 23 cookbooks in three languages. Faye has won three cookbook awards from the International Association of Culinary Professionals and one from the James Beard Foundation. In 1987 she was profiled in the New York Times in an article titled “Modest Beginnings for an Expert Chef.” Faye has been the lead cooking columnist of the Jerusalem Post since 1990 and is a frequent contributor to the Los Angeles Times Food Section.

 

Faye lived in Israel for seven years, where she studied at the Hebrew University in Jerusalem and at Tel Aviv University, and graduated magna cum laude in sociology and anthropology. But Faye’s passion was learning about cooking, and so she obtained a job as the assistant of Israel’s ”grande dame de cuisine,” cookbook author Ruth Sirkis, and worked with her for two years.

 

From Israel Faye wrote to Julia Child that she was planning to study at the new La Varenne Cooking School in Paris, and would like to work for her. Julia answered that she had just visited the school and heartily recommended studying there. She wrote that she didn’t need an assistant but she had a specific suggestion for Faye: to write "a really thorough and high-class book on Jewish cooking." 

 

When Faye and her husband Yakir arrived in Paris from Israel in June, 1976, the school had been open for only a few months. Faye signed up for six weeks of classes and worked in exchange for additional classes so that she was able to go through the full program and earn the Grand Diplome. She ended up spending almost six years at La Varenne. Her job evolved into a cookbook lover’s dream, working with Anne Willan on the La Varenne award-winning cookbooks, doing recipe research and drafting the recipes for testing. 

 

Faye’s first cookbook, The La Varenne Tour Book, was the first cookbook of Ecole de Cuisine La Varenne. Julia Child congratulated Faye on the book and called it "absolutely splendid."

 

Some of Faye’s other cookbooks include La Cuisine du Poisson (in French), co-authored with Fernand Chambrette and published by Flammarion; the three-volume Fresh from France cookbook series; Feast from the Mideast; Chocolate Sensations; Faye Levy’s International Vegetable Cookbook; Faye Levy’s International Jewish Cookbook; the Low-Fat Jewish Cookbook; 1,000 Jewish Recipes; Jewish Cooking for Dummies; and Healthy Cooking for the Jewish Home.

 

For six years Faye wrote a highly acclaimed column, "The Basics," for Bon Appetit magazine, and for four years she was the monthly culinary columnist of Israel's foremost women's magazine, At. She has also written for Gourmet, Chocolatier, Western Chef and Vegetarian Times magazines, as well as for national and regional newspapers. Faye is one of the few recipe contributors to Gourmet's Golden Anniversary Cookbook, featuring the fifty best recipes in half a century of the magazine's existence.

 

Faye lives in Woodland Hills, California, with her husband and writing partner Yakir Levy. Faye’s most recent articles can be found here.

 

Latest Recipes

Old-Fashioned Applesauce

Like many good cooks, my mother makes applesauce this way, for Hanukkah or any time. All the parts of the apple, including the peel and c...

(1 Votes)

Passover Sponge Cake With Apples

This is a traditional light Passover sponge cake with a surprise-ripples of cinnamon-sprinkled apple slices running through the cake. My...

(1 Votes)

Almond Macaroons

I find home-baked macaroons much more enticing and flavorful than packaged ones. At the cooking school in Paris where I studied, I learn...

(1 Votes)

Classic Matzo Brei

This breakfast favorite, also known as fried matzo with eggs, could be considered a Passover version of French toast because many dip th...

(1 Votes)

Apple-Cinnamon Noodle Kugel with Sour Cream

This scrumptious kugel makes a delightful dairy entree for Shavuot. Delicately sweet and rich in flavor, it’s also great for Sunday brun...

(1 Votes)

Raspberry Sauce

This ruby-red classic sauce is the favorite sweet sauce of European chefs. It is wonderful with cheesecake, such as White Chocolate Chee...

(1 Votes)

Noodle Kugel with Carrots and Apples

Noodle kugel has long been a treasured accompaniment on our family’s before-the-fast dinner menu. Many people make their noodle kugel wi...

(1 Votes)

Classic Potato Latkes

This is my mother’s potato latke recipe. I have already published it in a previous cookbook but since everyone is always asking for the r...

(1 Votes)

Chunky French Applesauce

In our house this applesauce is the favorite topping for potato and sweet potato latkes. In France some call this mixture apple compote, ...

(1 Votes)

Chopped Liver the Way My Mother Makes It

This is a most popular appetizer in Jewish cooking and can be found in almost every deli. But it’s very easy to make at home. The secret ...

(1 Votes)

Chicken in the Pot, Yemenite Style

In many Yemenite families the midday meal during the week often revolves around a big pot of golden, aromatic chicken soup. This is a fl...

(1 Votes)

Sabbath Soup

Since some people prefer their chicken soup with noodles, while others like matzo balls, one solution is to serve both. Then you really h...

(1 Votes)

My Mother’s Matzo Balls

These kneidelach are light and easy to prepare. The secret to having them light, tender, and fluffy is to keep the batter soft by adding ...

(1 Votes)

Baked Gefilte Fish

Baking is a popular way to cook gefilte fish. It’s easier because you don’t have to poach it in fish stock. When baked, gefilte fish has...

(1 Votes)

Basic Tzimmes

Tzimmes is the Yiddish term for a casserole of sweet vegetables and dried fruit. It’s a favorite for most holidays, especially Rosh Hash...

(1 Votes)

Basic Challah Dough

Use these ingredients for preparing a basic challah dough by hand, by mixer, or by food processor, following the methods described below.

(1 Votes)

Large Challah

This beautiful challah is sprinkled with both poppy and sesame seeds. It is best baked on a baking sheet so the heat penetrates evenly. ...

(1 Votes)

Round Rosh Hashanah Challah

The traditional challah to celebrate the Jewish New Year is often sweeter than usual and round in shape. Actually, it is a spiral mounde...

(1 Votes)

Holiday Honey Challah

Honey gives this challah a distinctive pleasing flavor. The dough is a little stickier than most bread doughs and takes a bit longer to ...

(1 Votes)

Apricot-Pecan Challah

Braiding a challah, then curving it and joining the two ends makes it into a beautiful braided crown or wreath. This one contains pecans...

(1 Votes)

Walnut Challah

Walnuts are a favorite accent in Ashkenazic yeast doughs, and this rich challah contains plenty of them. Taste a few walnuts before usin...

(1 Votes)

Egg Bagels

Homemade bagels are easy to make. They taste great and have a wonderful aroma as they bake. They will not be as perfectly shaped as comm...

(1 Votes)

Israeli Doughnuts

For many Israeli children soofganiyot, or doughnuts without holes, are the most anticipated Hanukkah treat. During Hanukkah they are ever...

(1 Votes)

Soofganiyot with Jam

Israeli filled soofganiyot usually feature red jam or preserves, but you can use any kind you like. I think apricot preserves taste very ...

(1 Votes)

Orange Mandelbrot

Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today. Mand...

(1 Votes)
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