About Geila Hocherman | Arthur Boehm

Geila Hocherman | Arthur Boehm

Geila Hocherman is a graduate of Le Cordon Bleu in Paris and the Institute of Culinary Education. She previously worked as a private kosher caterer and as a prep cook at the Food Network. Arthur Boehm is a cookbook contributor and editor and worked with celebrated chef Ming Tsai on Blue Ginger and Simply Ming. Kosher Revolution is Hocherman and Boehm's first book together.

Duck Prosciutto

Duck Prosciutto

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!

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  • 15 M
  • 15 M
  • 12
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