The Jewish Cookbook

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.

“"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”

'SO PERFECT.' - Gwyneth Paltrow

'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

'A tome spanning the Jewish culinary canon... vibrant, exciting and hunger-inducing.' - Washington Post

'This book amply, and fascinatingly, represents the breadth of the cuisine.' - Food52

'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

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.

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 addinternational tastes to their table.

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