Modern Jewish Cooking: Recipes & Customs for Todays Kitchen

Description

From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture-such as latkes, matzoh balls, challah and hamantaschen-are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.

Leah Koenig is a writer and cookbook author whose work has appeared in the New York Times, Wall Street Journal, Saveur, Gastronomica, Food Arts, CHOW, Every Day with Rachael Ray, Tablet, and The Forward. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was named one of the 'Best Books of 2011' by Library Journal. Leah lives with her husband, Yoshie Fruchter, and leads cooking demonstrations around the country.Visit her at www.leahkoenig.com.

Fans of Ottolenghi's Jerusalem will find much to treasure in Koenig's book. Her recipes, designed for the upcoming generation of Jewish cooks, are also a contemporary portrait of the global flavors and simple, fresh ingredients that are shaping the modern kitchen. - Publishers Weekly Leah is a cook grounded in tradition with an eye toward making the food accessible for a contemporary audience. Her recipes are as good as they sound. - Arthur Schwartz, author of Jewish Home Cooking: Yiddish Recipes Revisited Leah is cementing her role as America's brightest future authority on Jewish food culture. - David Sax, author of Save the Deli and The Tastemakers