Modern Jewish Cooking: Recipes & Customes for Today's Kitchen
By: Leah Koenig / Foreword by Gabriella Gershenson
Chronicle Books, Spring, 2015
From a leading voice of the new generation of young Jewish cooks who are reimagining 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 cuisine—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.
By: Leah Koenig / Foreword by Joan Nathan
The Jewish love of eating extends beyond the holiday table to the every day. And while chicken soup and challah sate our appetites on Shabbat, and classics from brisket to latkes grace our celebratory menus, what do we make for dinner on Wednesday night? Or eat for Sunday brunch? The Hadassah Everyday Cookbook answers these questions, sharing over 160 delicious, simple, kosher recipes that are destined to become family favorites.
The book's recipes span the culinary globe, combining iconic American and Jewish tastes with global cuisines. They celebrate seasonal produce and gourmet kosher ingredients, and cater to vegetarians and omnivores alike. Focusing on freshness, flavor and no-fuss technique, The Hadassah Every Day Cookbook brings the flavors of the world—and the farm—to the Jewish kitchen, and beyond.
Praise for Leah and The Hadassah Everyday Cookbook
"Best How-To Books of 2011: cookbook winner." - Library Journal
"This is a big, beautiful book that is also down-to-earth, and completely accessible. Whether you keep kosher or not, we whole-heartedly recommend it!" - TheKitchn.com
“Leah Koenig is one of the finest young food writers I know. She’s a kosher gastronome, and here, in these beautifully crafted pages, she not only gives us recipes, but reasons to love the food.” - David Sax, Author of Save the Deli
“Leah Koenig is one of the rising stars in a new generation of Jewish food writers. She is smart, lovely and modest [and her cooking is] simple, delicious, good for us, and attuned to our times.”
- Joan Nathan, James Beard award-winning cookbook author
“Leah is an engaging storyteller, a diligent, serious researcher, and a recipe developer grounded in tradition but always with an eye toward making the food accessible for a contemporary audience. I've even eaten in her kitchen – delicious. And I've cooked her written recipes – they are as good as they sound.”
- Arthur Schwartz, food writer and cookbook author
“Leah is a young food writer with the soul and culinary instincts of someone who has been cooking for generations.” - Adeena Sussman, food writer and author