Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen

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. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe.

Author leah koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. 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. Chronicle Books. Classics of jewish culinary culture—such as latkes, challah, matzoh balls, and hamantaschen—are updated with smart techniques and vibrant spices.

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Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists

Miri rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Bubbe and me in the kitchen is a touching, versatile kosher cookbook, humorous, which celebrates the storied recipes that characterize and reinvent Jewish food culture.

Sonoma Press. Offering time-tested culinary treasures from her grandmother's recipe box, this kosher cookbook includes Ashkenazi favorites such as babka, and more global dishes, brisket, plus more than 80 original recipes of Miri's own, and matzo ball soup, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew.

Gold medal winner, 2017 living now book awards bronze medal winner, 2018 independent Publisher Book Award Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes, " but if there's one thing that defines Jewish culture as much as humor it's food. Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals.

More than a kosher cookbook, and mizrahi cuisine for a comprehensive kosher cookbook sidebar tips and Tidbits providing tips for ingredient substitutions, Sephardi, cooking tricks, Bubbe and Me in the Kitchen includes: An Overview covering generational perspectives on keeping kosher Over 100 Recipes reflecting the diversity of traditional and modern Ashkenazi, and fun facts about Jewish culture and cuisine A kosher cookbook that reinvigorates family recipes and embraces our culinary future.

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Little Book of Jewish Appetizers

From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more.

Sonoma Press. First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters.

Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd.


The New Kosher

Warmly written with personal narratives and detailed nuance, Kim’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family. Looking for a modern twist on a traditional dish? try Kim’s sticky date and caramel challah bread pudding, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, homemade challah with za’atar everything topping, carrot and lemon soup.

Trying to find a new family favorite? whip up some coconut- banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan “pesto”, easy dill chicken and stew or a crispy rice cake with saffron crust. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking.

Kim kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. Sonoma Press. Kosher cooking has been redefined for the modern family. The new kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle.

With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook. Need a dessert everyone will love? you can’t go wrong with recipes like deconstructed s’mores, crunchy-chewy-nutty “health” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts.

Weldon Owen.


Modern Jewish Baker: Challah, Babka, Bagels & More

Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Weldon Owen. 100 color photographs Sonoma Press. One kosher dough at a time, babka, hamantaschen, pita, rugelach, she offers the basics for challah, bagels, and matzah. Recipes include:chocolate chip hamantaschentomato-basil challahEverything-Bagel RugelachS’mores BabkaDetailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In modern jewish baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. Countryman.


King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

Here, onion, from socca chickpea pancakes with fennel, too, are an array of dishes from the world over, and Rosemary and Sri Lankan Breakfast Buns with Onion Confit to Spanakit Georgian Spinach Salad with Walnuts and Cilantro and Keftes Garaz Syrian Meatballs with Cherries and Tamarind. Knopf. Here are classics like yemenite chicken soup with dill, and mustard; and apple kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Cilantro, Vinegar, Peppers, and Parsley; Slow-Cooked Brisket with Red Wine, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata.

Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old. Weldon Owen. Countryman. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today.

With solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” Houston Chronicle—gathers together more than 170 recipes, from Israel to Italy to India and beyond. From the james beard award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages.

Sonoma Press.


The Gefilte Manifesto: New Recipes for Old World Jewish Foods

Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Weldon Owen. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes.

Knopf. Cook the Manifesto. Sonoma Press. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic jewish bakeries classic challah with a marble rye twist, and, seeded honey rye pull-Apart Rolls, their own childhood kitchens, Ashkenazi Kimchi, Rustic Matzo Balls, old-fashioned pickle shops Crisp Garlic Dilly Beans, and Old World Stuffed Gefilte Fish, neighborhood delis Home-Cured Corned Beef and Pastrami, Yoskowitz and Alpern rediscover old-world food traditions, of course, helping you bring simple and comforting recipes into your home.

Dishes like spiced blueberry soup, kasha varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Make a stand. The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

Liz alpern and jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine.


Little Book of Jewish Feasts

Leah koenig shares 25 globally inspired jewish holiday main dishes that will satisfy and delight, from Balsamic and Brown Sugar Brisket to Poppy Seed Chicken Schnitzel to Wild Greens Pie. Flatiron Books. The second elegant little book of Jewish culinary traditions, the Little Book of Jewish Feasts offers the perfect dishes to feature at the center of the table.

Knopf. With its charming package and delicious takes on the classics, as well as helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar, this book is sure to bring joy to any celebration. Sonoma Press. Countryman. Weldon Owen. Building on traditional flavors with the innovative and modern interpretations that Leah is known for, the book features vibrant photographs of each of the showstopping recipes that embody the flavors of Jewish cuisine.

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The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion

Weldon Owen. Here you’ll find very little frying, and no margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces. But paula shoyer’s delicious take on Jewish cooking is different: she uses only natural ingredients and offers a fresh, nutrient-dense spin on every dish. Countryman.

. From kosher classics to gourmet international dishes, this is Jewish soul food. Knopf. In shoyer’s words: “this book has food you’ll recognize, because you still want to feel connected to your ancestors’ kitchens, but I’ve made it more nutritious and often easier to make. The array of delicious international dishes includes: arroz con pollo with brown rice and salsa verde * korean bibimbap with tofu * bouillabaisse  *  Cambodian Spring Rolls with Lime Chili and Peanut Dipping Sauce *  Feijoada Brazilian Cholent with Collard Greens and Farofa  *  Fish Tacos with Cilantro Lime Rice *  Indian Barbecue Chicken * Japanese Lamb Chops  *  Vietnamese Chicken Noodle Soup  *  and much more! Sonoma Press.

Flatiron Books. More than 60 recipes recipes include both sephardic and ashkenazy jewish classics Israeli Herb and Almond Salad, Potato and Scallion Latkes, Sourdough Challah, Tzimmes Puree, Schnitzel with Nut Crust as well as American and international dishes that extend beyond the Jewish culinary world.

. Finally made healthy! too often, fat, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, sugar, and processed foods.


Millennial Kosher: recipes reinvented for the modern palate

It's food that's influenced by cultural cuisine and not limited to, but inspired by, kosher guidelines. Modern kosher food reinterprets and reinvents tradition, while still staying true to our heritage. Made by ArtScroll Publications. But for now, it's time for Millennial Kosher. Chanie apfelbaum, cultural, trendy, creator of world-renowned kosher food blog Busy In Brooklyn, makes her cookbook debut with a collection of modern, and bold dishes that reflect her passion for reinventing traditional foods with a Millennial vibe.

Millennial kosher features: -over 150 innovative recipes for everyday and holiday meals -Beautiful color photos for every dish -Meatless Meals section includes dairy-free and vegetarian options -Guide to kosher meat cookery -Comprehensive tools and ingredient list The millennial kosher kitchen is one in which food is reinvented and reimagined in new and exciting ways.

Weldon Owen. There is still a place for the kosher comfort foods of our youth, and for that there are hundreds of cookbooks. Countryman. There's an emphasis on fresh and seasonal ingredients, less processed foods, and healthier nondairy alternatives. It includes ingredients that are healthier, fresher, and more vibrant than ever before.

Dimensions: 088l x 8.


The Seasonal Jewish Kitchen: A Fresh Take on Tradition

Here, is a fresh, at last, new way to think about Jewish food. From her iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

In the seasonal jewish kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. You’ll find naturally vegan dishes, home-cured herring, and gribenes—in fresh, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, modern meals.

. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking. Guided by the jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Dimensions: 088l x 8. 25w in. Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability.