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. 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 is at once a guide to
establishing traditions and a celebration of the way we eat now.
