Modern Jewish Cooking: Recipes & Customs for Today's Kitchen
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From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary cultureâsuch as latkes, matzoh balls, challah, and hamantaschenâare updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
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Leah Koenig is a writer and cooking teacher based in Brooklyn, New York.
Sang An is a New York-based food and still-life photographer.
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