I’m a food writer and photographer, and my area of expertise is Jewish cuisine. I'm pretty much a nerd when it comes to cookbooks and I think I own all of the available literature on kosher/Jewish cuisine. I was born in Milan, but I live and work in Santa Monica, California, where I also own a tiny business, Café Lovi. In 2009, I co-founded a website called Labna, the only Jewish/Kosher cooking blog in Italy, specializing in Italian and Jewish cuisine. Since then, I have been spreading the word about the marvels of Jewish food, and Italian Jewish food in particular, in Italy and abroad. Cooking alla Giudia is my English-language debut.
There is a reason why this book is called The Jewish Cookbook: it’s because this is the Jewish cookbook you need to have. Among the recently published books on the topic of Jewish cuisine, Leah’s is well researched, comprehensive and extensive (over 400 recipes from the Middle East to the Americas, Europe, Asia, and Africa!) yet accurate. The photos are beautiful too. I believe I own pretty much all the classic Jewish cookbooks, but this one is by far one of the best on the topic and one whose recipes I’ll be cooking from over and over again.
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…
Joan Nathan is really an authority on Jewish cooking and her latest book, King Solomon's Table, is a wonderful compendium of Jewish recipes from all around the world and across the ages. The book manages to be both culturally informative and mouth-watering, thorough to a T, and at the same time approachable also for the less experienced home cooks.
This book makes a great gift for friends – newlyweds in particular - and is an amazing conversation starter as well: it fits equally well on a coffee table as in the kitchen.
A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle)
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 gathers together more than 170 recipes, from Israel to Italy to India and beyond.
Sababa is an Arabic word used in very colloquial Hebrew: it means something along the lines of “everything is cool.” Nothing describes Adeena’s book better than the title of the ebook itself: Sababa is really pretty cool, and so are all the recipes in it. Adeena takes the readers on an imaginary journey to shuk hacarmel, the vibrant street market of Tel Aviv, to shop for ingredients, and proceeds to share recipes for dishes that are fresh, healthy, full of bright and bold flavors. If you are going to read one book about modern Israeli cuisine, this should be it.
"We should all be cooking like Adeena Sussman." --The Wall Street Journal
"Sababa is a breath of fresh, sunny air." --The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls…
I have never met Jake Cohen but his book, Jew-ish, makes me wish we were friends, and not only because he has the best book title pun ever. Jew-ish offers a brilliantly modern take on Jewish food and Jake’s personality really shines through every page of it. Jake’s enthusiasm for Jewish food is contagious. I often get annoyed when authors tweak traditional recipes in extravagantly creative ways, but the liberties that Jake takes on Jewish dishes really add a new dimension to them. I thought I’d dread things like Cacio e Pepe Rugelach (rugelach? salty? is it even legal?!), but I must say I’m a fan now: I’m a Jew-ish convert! :)
In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband's Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette and latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, plus best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! From elevated, yet approachable classics like Jake's Perfect Challah, Roasted Tomato Brisket, Short Rib Cholent, and Iraqi Beet Kubbeh Soup to innovative creations like Cacio e Pepe Rugelach,…
Every week on Thursday afternoon I find myself thinking “what will I cook today, to celebrate Shabbat tomorrow?” Even as a food writer, sometimes I run out of ideas. Since December last year, when 52 Shabbats came out, I have a new resource to refer to when I need inspiration. Faith's book includes a variety of classics and new dishes, organized in a way that makes dinner planning a breeze. In particular, I enjoy the fact that the main course recipes are organized by season, with reference to other courses that would complement them well.
The recipes are easy to follow, even if you have never cooked or tasted that specific Jewish dish before.
Whether you are a longtime host of weekly Shabbat dinners or new to this global Jewish tradition, 52 Shabbats will spice up your Friday night in one way or another. This book offers a holistic scope of the Shabbat tradition for every reader, Jewish or otherwise. In it you'll find:
Over fifty primary recipes to anchor your menuMore than twenty recipes for side dishes, accompaniments, and dessertsShort essays that detail global foodways and historiesExplanation of the Shabbat ritual
Faith Kramer outlines recipe pairings in a mix-and-match friendly format, incorporating…
Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes to Venetian sarde in saor, Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions.
With a collection of over 130 kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, Cooking alla Giudia aims to tell the story of how the Jews changed Italian food. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history.
When I was writing this book, several of my friends jokingly called it the Nazi baby book, with one insisting it would make a great title. Nazi Babies – admittedly, that is a catchy title, but that’s not exactly what my book is about. SS babies would be slightly more on topic, but it would be more accurate to say that I wrote a book about SS men as husbands and fathers.
From 1931 to 1945, leaders of the SS, a paramilitary group under the Nazi party, sought to transform their organization into a racially-elite family community that would serve…
From 1931 to 1945, leaders of the SS, a paramilitary group under the Nazi party, sought to transform their organization into a racially-elite family community that would serve as the Third Reich's new aristocracy. They utilized the science of eugenics to convince SS men to marry suitable wives and have many children.
Marriage and Fatherhood in the Nazi SS by Amy Carney is the first work to significantly assess the role of SS men as husbands and fathers during the Third Reich. The family community, and the place of men in this community, started with one simple order issued by…
