The Jewish Cookbook

Author(s): Leah Koenig; Julia Turshen (Contribution by);Jenni Ferrari-Adler (Contribution by)

Food & Drink | Read our reviews!

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 readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.





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STELLA'S REVIEW:


Sold on Challah! And some other delights…


Some cookbooks on your bookcase become favourites and The Jewish Cookbook has become one of my go-to’s since the start of 2023. Every year, for a few now, I plan a birthday celebration around a particular cuisine and this year it was a Jewish feast. Bagels for lunch, an aubergine dish for dinner (à la Ottolenghi), and challah for breakfast. The challah was so delicious, it has become one of our household’s favourite semi-sweet special breads. Here are this week’s loaves. One is a three-plait, the other a four. I haven’t tried a six-plait yet, but anything could happen. The dough is straightforward to make with a good consistency making it easy to knead and shape. It took a little longer to rise, thanks to the cooler seasonal kitchen, but it was worth the wait. I love the combination of oil, eggs, and a little sugar. It’s lighter than a buttery brioche ( and easy to make) but still just as delicious. I’m a fan of a sesame seed topping, but it’s good plain or with poppy seeds for a flavorsome contrast. And the result — on the cooling rack — was quickly sliced for a warm late-afternoon snack. It keeps well, and if it does get a bit stale it’s excellent for French toast.


The Phaidon Cookbooks are renowned for their broad coverage, and in The Jewish Cookbook you will find everything from breakfast to dinner, cakes and dessert, drinks and condiments. The five bagel recipes will keep you attempting to decide which you like the best, and the wonderful variety of fritters and latkas will have you happily standing by your frying pan flipping.
The contributions from chefs, foodies, cafes and restaurants bring contemporary twists and personal takes, as well as the international breadth and diversity so intrinsic to Jewish cuisine. (If you want a Jewish cookbook that explores this diverse cuisine and history in more detail, Claudia Roden’s The Book of Jewish Food was recently reissued and we usually have it in stock) . And the editor of this collection, Leah Koenig, blends it all together wonderfully. So get your bundt tin ready for kugelhopf, get a pot out for borscht, and add sahlab to your winter drinks — it’s a milky drinkable pudding from the Middle East with a splash of vanilla and rosewater, topped with cinnamon and nuts. Warming, sweet and tasty.


>>See Stella's challah and sahlab.
>>Thomas's bagels and kugelhopf.


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Other reviews:


'An Aladdin's cafe of Jewish dishes... The book charts the diaspora of the cuisine as it has travelled around the world and over many generations.' - The Jewish Telegraph
'SO PERFECT.' - Gwyneth Paltrow
'A tome spanning the Jewish culinary canon... vibrant, exciting and hunger-inducing.' - Washington Post
'This gorgeous book not only contains delicious, approachable recipes from all over the world, but it's also chock full of stories celebrating the diversity of the Jewish culinary tradition.' - The Pioneer Woman
'This treasure of a book includes more than 400 home-cooking recipes for everyday cuisine as well as holiday foods, with diverse dishes derived from the Americas, Middle East, Europe, Asia and Africa.' - Good Housekeeping
'One of the most comprehensive collections of Jewish dishes on the shelves.' - Forbes
'[W]hat you might call a category-killer. The recipes hail from the geographically massive Jewish diaspora and are as appropriate for the everyday as they are for the holidays. Pick it up for yourself or as a host gift if you're joining someone else for the high holy days.' - Jenny Rosenstrach, Dinner: A Love Story


Author Biography: Leah Koenig is a cookbook author and an authority on Jewish cuisine. Her writing and recipes have appeared in the New York Times, The Wall Street Journal, Saveur, and New York magazine, and on Food52, Epicurious, Taste, and Tablet.

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Product Information

General Fields

  • : 9780714879338
  • : Phaidon
  • : 1.54221
  • : August 2019
  • : ---length:- '27'width:- '18'units:- Centimeters
  • : books

Special Fields

  • : Leah Koenig; Julia Turshen (Contribution by);Jenni Ferrari-Adler (Contribution by)
  • : Hardback
  • : English
  • : 641.5676
  • : 432
  • : WBA