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.