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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.

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Koenig, Leah
Leah Koenigis a cookbook author and an authority on Jewish cuisine. Her writing and recipes have appeared in the New York Times, The Wall Street Journal, Saveur, and New York magazine, and on Food52, Epicurious, Taste, and Tablet.

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