Jewish Cookbook, by Leah Koenig

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.

"Koenig is an unparalleled expert in the Jewish food writing space. Leah's work speaks for herself-over the past 15 years she's transitioned from Jewish food writing's lady-in-waiting to true royalty."—Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen

"I'm super excited about The Jewish Cookbook. Not only is it gorgeous, it seems like a necessary addition to round out any cookbook collection."—Lisa Ludwinski, author of Sister Pie

"Leah Koenig stepped up to the proverbial plate to provide a definitive delve into the art of Jewish cookery in this blue-hued bumper-sized beauty by Phaidon. The result is a 400 recipe-strong romp that plucks prandial delights from Bubba's back-catalogue and from Manhattan to the Middle East. Ideal fodder for those looking to learn their kibbeh from their knish."—Monocle weekly newsletter

"This book amply, and fascinatingly, represents the breadth of the cuisine."—Food52

"For over 10 years, Leah Koenig has been documenting the stories and recipes behind Jewish cuisine-and The Jewish Cookbook is a massive culmination of that research... The book shows just how diverse and pervasive Jewish cuisine is."—Food & Wine Online

"An Aladdin's café 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

Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine's Grub Street, Saveur, Epicurious, Food52, TASTE, Departures, and Tablet magazine, among other publications. She is the author of 6 cookbooks including Modern Jewish Cooking and The Little Book of Jewish Feasts. In addition to writing, Leah leads cooking demonstrations and classes all over the world. She lives in Brooklyn, New York with her husband and two kids.

September 11, 2019