Here are 100 books that Sababa fans have personally recommended if you like
Sababa.
Shepherd is a community of 10,000+ authors and super readers sharing their favorite books with the world.
Shepherd is reader supported. When you buy books, we may earn an affiliate commission.
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…
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.
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.
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.
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,…
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.
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…
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
The Jewish-style delicatessen is one of the great gifts to food enthusiasts. Merwin’s extensive history details how Jewish immigrant cuisine arrived in America and evolved from an object of ethnic foreignness into part of mainstream culture. There are a large number of parallels between Jewish immigrant and Italian immigrant experiences, especially centered on food in places like New York City’s Lower East Side, where both groups congregated. Merwin mixes in pop cultural references alongside deep research. My favorite detail Merwin revealed was that by 1926, New York City had more than 900 different sandwich combinations.
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council
The history of an iconic food in Jewish American culture
For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled-and in some ways surpassed-the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is…
I’m a retired children’s librarian with years of experience choosing books and presenting storytimes. I’m also a picture book author. My first three published picture books were about holidays. I recently served on the Sydney Taylor Book Award committee, so I had the opportunity to read all the Jewish picture books published from 2020-2023. Many were about holidays, and the books I selected are among my favorites because they are fun to read and they express the joy of these celebrations. (And yes, I consider Shabbat to be a holiday!)
I love the clever wordplay in this story. The sisters’ names are Esther and Hester, and their pets are Lester and Chester. Both sisters claim they bake the best babka, and they ask their new neighbor, Sylvester (whose name also rhymes), to judge their friendly competition. Will he choose Esther’s cinnamon-filled babka or Hester’s chocolate-filled one?
I enjoy the sprinkling of Yiddish words (there’s a glossary in the back), the lively illustrations, and Sylvester’s witty resolution. There’s even a recipe for this traditional Jewish bread. A yummy book for Shabbat or any other day!
The great babka bake-off is on! Esther and Hester’s new neighbor, Sylvester, will gladly be their babka tester, and decide which sister’s Babka is the best. With cat Lester and dog Chester, the new friends enjoy a delicious Shabbat.
I’ve been writing vegetarian cookbooks for almost 15 years, and have had many different jobs in the world of food – cooking in restaurants, running a small food business, working food photography shoots, and much more. While in my day-to-day eating, I go on and off following a strict plant-based diet, it’s long been my default style of eating because I find it to be so healthy, affordable, and fun! I’m never not excited and inspired by the abundance and diversity of vegetables and the incredible techniques and dishes that cuisines around the world have done with them.
Hetty McKinnon’s recipes just have a wonderful, well-worn feeling, and indeed, my copy of this book is riddled with grease splatters and dog-eared pages. This is the stuff that’s real-life approved – meaning that it’s truly manageable for busy weeknights, it’s broadly appealing family fare, and every single recipe is a keeper. But thankfully it isn’t organized around shortcuts or hacks. Instead, as the title suggests, this is a very personal, very moving love letter to the food of her youth, to her mother, and to her heritage, and I enjoy reading it just as much as I enjoy cooking from it.
For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother's cooking. These days she strives to recreate those memories for her own family-and yours-with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers…
I’ve been a fan of vegetables as long as I can remember, I went plant-based as a young girl and have never looked back. I love to celebrate vegetables in their wholesome, vibrant goodness and put them at the center of your diet. I love nothing more than pairing different flavours and textures to create feel-good food that tastes as good as it does for you and the planet. I have been running my blog – Rebel Recipes for over 6 years and have four plant-based cookbooks with fans from across the globe!
I absolutely love all of Anna’s recipes and her latest book is wonderful. Like all of her books, her focus is on taste and being naturally healthy. This book has a sustainability focus, with recipes focusing on using up leftover veg and ways to reduce waste. But ultimately you are going to get recipes that work and are incredibly delicious.
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.
In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.
There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters…
I am a historian at the University of Maryland, College Park. In the past forty years, I have published six books and many articles on twentieth-century German history including Reactionary Modernism: Technology Culture and Politics in Weimar and the Third Reich; Divided Memory: The Nazi Past in the Two Germanys; Nazi Propaganda for the Arab World; and Undeclared Wars with Israel: East Germany and the West German Far Left, 1967-1989. My personal interest in German history began at home. My father was one of those very fortunate German Jews who found refuge in the United States before Hitler closed the borders and launched the Holocaust.
As I wrote in the Foreword to the English edition of Küntzel’s work, published first in Germany in 2002, Küntzel synthesized a large body of scholarship in English and German that examined Nazi Germany’s propaganda aimed at the Arab world, as well as the collaboration of Haj Amin el-Husseini with Nazi propaganda efforts. I welcomed Küntzel’s exploration of Nazi Germany’s impact outside Europe, and its aftereffects in Islamist organizations such as the Muslim Brotherhood, Hamas, and then the members of Al Qaeda who carried out the attacks of September 11, 2001.
Jihad and Jew-Hatred: Islamism, Nazism and the Roots of 9/11 traces the impact of European fascism and Nazism on Arab and Islamic activists. As Kuentzel investigates the shift of global antisemitism from Nazi Germany to parts of the Arab world during and after World War II, he argues that antisemitism is not merely a supplementary feature of modern jihadism, but lies instead at its ideological core. This fascinating study lays bare the antecedents of the antisemitism that runs rampant in our world today. For anyone interested in exploring the mindset of hatred that led to the crimes in New York…
I have spent my working life as a journalist, author and storyteller, aiming to uncover complexity that sheds new light on stories we think we know. I got my training at the Wall Street Journal and the New York Times—and from the wonderful editors of my twelve books. An Innocent Bystander, my book that deals with the Middle East, began as the story of a hijacking and a murder of an American citizen. But as my research widened, I came to see this story couldn’t be told without understanding many perspectives, including the Israeli and the Palestinian, nor could the political be disentangled from the personal.
This collection of poetry by a revered Palestinian poet illuminates his people’s emotional and historic connection to the land that is now the state of Israel.
His poems, many of which were set to music, are credited with solidifying a Palestinian national consciousness. His family was displaced from their home by the Israeli army; when they returned, they lived as second-class citizens.
The work achingly describes an abiding sense of love and loss.
Interested in
Israel,
Jewish history,
and
Israel and Palestine?
10,000+ authors have recommended their favorite books and what they love about them.
Browse their picks for the best books about
Israel,
Jewish history,
and
Israel and Palestine.
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://res.cloudinary.com/hzpwrwfdi/image/upload/w_220/media/covers/9780399579059_s5nuqb.webp "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
