A born-and-bred New Yorker, MICHELE (MIKIE) HEILBRUN is the co-owner of Streit's Matzos, founded by her great-grandfather in 1925 on Manhattan's Lower East Side. She also spent more than 20 years as a casting director for film and television. After many years on the Upper West Side, she relocated to Savannah, GA.
“When matzo-factory heiress Michele Heilbrun—co-owner of Streit’s,
one of the top matzo institutions on the planet—writes an entire
cookbook dedicated to the flatbread, you listen. Tasty recipes like
Caesar Salad with Matzo Croutons and Matzo Spanikopita make
Passover week a breeze.” –Town & Country
Matzo: 35 Recipes for Passover and All Year Long promises to nudge
matzo into this century and assist the “bread of affliction” in
shrugging off its awful reputation. –Food52
If you are invited to a Passover Seder, a copy of this book,
perhaps with a dish you prepared from it, will make a great gift
for the host. If you are preparing the feast, the book will
reinvent the staple with fresh ideas for incorporating matzo in
your dishes.
–New Haven Register
Matzo gives home cooks the opportunity to stretch their wings and
get creative with an affordably different ingredient that can yield
some tasty results. –WTIF's Kitchen with Chef Donna Desfor
[Mikie Streit Heilbrun] and [David] Kirschner offer inspired uses
for matzo and dishes made with it. –Toledo Blade
The book is perfect for Passover, although its goal is to keep us
eating matzo year-round. –Pittsburgh Post Gazette
If your seder host loves cooking with matzo, matzo meal, and matzo
farfel, then Michele Streit Heilbrun’s “Matzo: 35 Recipes for
Passover and All Year Long” is the gift to give. The size of a
stack of about 4 matzos, this cookbook by a member of the Streit
matzo family is filled with matzo-centric recipes developed by Chef
David Kirschner and peppered with nostalgic photos of family and
the original Lower East Side Streit’s matzo factory. –The
Forward
“How lucky for us that Mikie Heilbrun took her family's 90 years of
matzo making expertise and transformed it into a book that brings
the snappy Passover cracker into the 21st century. This is bound to
become a go-to cookbook in my kitchen.” –Leah Koenig, author of
Modern Jewish Cooking
“Streit’s is as much a part of our New York neighborhood and
cooking traditions as it is a part of our restaurant menus. At
Jack’s Wife Freda, we serve matzo ball soup every day to family and
friends, and come Passover, the only brand is Streit’s.” –Maya and
Dean Jankelowitz, authors of Jack’s Wife Freda: Cooking From New
York’s West Village
"A great book and even better excuse to eat matzo year round—so
many innovative recipes to choose from." –Einat Admony, chef and
author of Balaboosta
“Michele Streit Heilbrun, a descendant of the Streit’s matzo
dynasty, expertly takes matzo and traditional Passover food from
the Passover table and brings it into our contemporary kitchens
with recipes such as Matzo Tacos with Brisket, Quinoa Falafel with
Spiced Yogurt and Matzo Tiramisu. This cookbook is a must-add to
your library of Jewish cookbooks.” –Paula Shoyer, author of The
Kosher Baker, The Holiday Kosher Baker, and The New Passover
Menu
“Wow, I could never have dreamed that matzo could be transformed
into so many amazing things. That’s what sets Mikie Heilbrun apart
from the rest of us: she brings together her family’s matzo legacy
and her creativity to transform the Passover staple into a
spirited, fun and delicious way to experiment in the kitchen year
round. Count me in.” –Jeffrey Yoskowitz, author of The Gefilte
Manifesto: New Recipes for Old World Jewish Foods
"Tacos, jalapeño, quinoa falafel, tiramisu, pesto caprese,
spanakopita, pizza, gratin, nachos—you do NOT expect these words to
work with matzo. But in Mikie Heilbrun’s new book, they
do—ingeniously and magnificently." –Jordan Schaps, co-author of
Eating Delancey
There is no matzo more iconic than Streit's—and now Mikie Heilbrun
has built on her family's legacy with this collection of recipes,
both modern and traditional. —Adeena Sussman, Hadassah Food
Columnist and author of Short Stack Editions' Tahini
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