a jewish dessert

Jelly Donuts
Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung.

Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung

Jewish cuisine exists all over the world. Shaped by the diaspora, Jewish food has inherently adapted and evolved to reflect the changing geographies and ingredients of its cooks, while also maintaining and honouring important customs and narratives.

Featuring over 400 dishes from Jewish communities around the world, The Jewish Cookbook is the most comprehensive collection of contemporary and traditional recipes for home cooks. Presenting food for everyday meals, celebrations, and special holidays, the book includes 11 chapters organized by occasion and dish.

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Cheesecake with Cherries
Cheesecake

Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.

Tablet Magazine’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example).

The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). (more…)

Cookbook Review: Feasting

Feasting: A new take on Jewish cooking

Many Jewish families continue the tradition of gathering to share a meal on Friday nights and holidays, but a new generation is changing the approach to traditional food. At the same time, the rest of the world is discovering the joys of Jewish cooking.

In Feasting, Amanda Ruben brings together her fresh takes on classic recipes, along with popular favourites from her contemporary café and deli, and her own busy family home.

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