Flavours of Babylon: A Family Cookbook
When she was little, Linda Dangoor lived in a multi-generational home on the bank of the Tigris in Iraq. This book captures their recipes.
Book Archives
The Book of New Israeli Food: A Culinary Journey
“In less than 30 years, Israeli society has graduated from Spartan austerity to a true gastronomic haven,” writes Janna Gur in this cookbook.
The Book of Jewish Food: An Odyssey From Samarkand to New York
Through 800 recipes, chapters on the food of ancient Hebrews and kosher law, essays exploring the history of the New York deli, Babylonian and Bukharian Jews, scholar Claudia Roden tells the story of the Jewish people around the globe through the food on their tables. Roden’s tome is divided into an Ashkenazi section and aContinue reading “The Book of Jewish Food: An Odyssey From Samarkand to New York”
The Palestinian Table
In her first book, award-winning Palestinian cookbook author Reem Kassis uses recipes as a way to explore and celebrate Palestinian culture.
Breaking Breads: A New World of Israeli Baking
Master baker and owner of Tel Aviv’s Lehamim Bakery, Uri Scheft shares a wealth of baking expertise in this book.
La Cucina Nella Tradizione Ebraica
This book brings together 700 recipes collected by Adei Wizo, the Association of Jewish Italian women, and Giuliana Ascoli Vitali-Norsa.
Encyclopedia of Jewish Food
In this essential volume, the late Gil Marks offers both short and long entries about Jewish foods from around the globe ranging from the Sephardic Shabbat stew adafina to zwetschgenkuchen, which Marks calls “a cross between a cake and and a tart made with Italian prune plums.” Each entry offers the origin of the foodContinue reading “Encyclopedia of Jewish Food”
Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Doyenne of Jewish cooking, Joan Nathan takes readers of her 2010 book into the homes of Jewish cooks in France.
Jerusalem: A Cookbook
Chefs Yotam Ottolenghi, who grew up in Jewish West Jerusalem, and Sami Tamimi who grew up in Palestinian East Jerusalem, explore the foods of their hometown.
Schmaltz
In prose that’s both moving and entertaining, Holland explores the Eastern European Jewish kitchen through recipes and personal anecdotes.