The Jewish Cookbook

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere

The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

About the Author:

Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine's Grub Street, Saveur, Epicurious, Food52, TASTE, Departures, and Tablet magazine, among other publications. She is the author of 6 cookbooks including Modern Jewish Cooking and The Little Book of Jewish Feasts. In addition to writing, Leah leads cooking demonstrations and classes all over the world. She lives in Brooklyn, New York with her husband and two kids.

- The most comprehensive book on Jewish cuisine to date, featuring more than 400 recipes, each with an introduction
- Jewish food is experiencing rising popularity in the global mainstream, making this book one-stop shopping for readers interested in learning more about these culinary traditions
- 100 specially-commissioned recipe photographs
- 25 recipes contributed by well-known chefs appear throughout the book
- With icons for every recipe denoting dietary restrictions, number of ingredients, and cooking time
- Features an introduction by the acclaimed American cookbook author and podcast host, Julia Turshen