The Jewish Holiday Table
A World of Recipes, Traditions & Stories to Celebrate All Year Long
Author: Naama Shefi
From Rosh Hashanah and Passover to Hannukah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine.
Hardcover
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Summary
From Rosh Hashanah and Passover to Hannukah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine.
Description
For many Jews, the meal is the holiday
Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table.Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one's Moroccan sfenj recipe challenging the other's Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what's served in a Jewish home on a Jewish holiday.Critic Reviews
"The Jewish Holiday Table is a reminder that food and culture are inextricable--and our most cherished dishes endure through breathless storytelling and a deep, abiding love of gathering and community."--Natasha Pickowicz, chef and author of More Than Cake
"Food is the best gateway into known and unknown cultures, history, and beliefs. I wish I had been fortunate enough to grow up with holiday traditions as beautiful and delicious as the recipes in this lovely, heartwarming book."--Nadine Levy Redzepi, co-owner of Noma and author of Downtime
"Moving stories and delicious recipes imbued with memories and history."--Claudia Roden, food writer and author of The Book of Jewish Food and The New Book of Middle Eastern Food
"The Jewish Food Society has rediscovered a treasure trove of recipes for every generation and in doing so captured the essence of l'dor v'dor."--Michael Solomonov, chef and co-owner of Zahav and co-owner of CookNSolo Restaurants
"This book carefully unravels diverse Jewish traditions with great skill and depth. I love how personal it is, and how generous and delicious."--Yotam Ottolenghi, cookbook author
"This cookbook is like a family reunion told across tables that cross borders, time, tastes, and seasons. It tells our story in a way that is uniquely Jewish, joyful and sparkling with life. It's a must-have."--Michael W. Twitty, winner of the James Beard Award and the National Jewish Book Award and author of The Cooking Gene and Koshersoul
About the Author
Naama Shefi is a kibbutznik and New Yorker, who, in 2017, founded the Jewish Food Society, a non-profit organization, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel. You can often find her on Manhattan's Lower East Side hosting Shabbat picnics or downing herring in Tel Aviv.
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