Modern Jewish Cooking

From a leading voice of the new generation of young Jewish cooks 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 a guide to establishing traditions and a cel­ebration of the way we eat now.
Leah Koenig is a writer and cooking teacher.