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Modern Jewish Cooking: Recipes & Customs for Today's Kitchen, by Leah Koenig
Ebook Download Modern Jewish Cooking: Recipes & Customs for Today's Kitchen, by Leah Koenig
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Review
"Leah is a cook grounded in tradition with an eye toward making the food accessible for a contemporary audience. Her recipes are as good as they sound." - Arthur Schwartz, author of Jewish Home Cooking: Yiddish Recipes Revisited"Fans of Ottolenghi's Jerusalem will find much to treasure in Koenig's book. Her recipes, designed for the upcoming generation of Jewish cooks, are also a contemporary portrait of the global flavors and simple, fresh ingredients that are shaping the modern kitchen." - Publishers Weekly"Leah is cementing her role as America's brightest future authority on Jewish food culture." - David Sax, author of Save the Deli and The Tastemakers
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About the Author
Leah Koenig is a writer and cooking teacher based in Brooklyn.
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Product details
Hardcover: 352 pages
Publisher: Chronicle Books (March 17, 2015)
Language: English
ISBN-10: 1452127484
ISBN-13: 978-1452127484
Product Dimensions:
7.6 x 1.2 x 10.2 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
65 customer reviews
Amazon Best Sellers Rank:
#82,499 in Books (See Top 100 in Books)
My grandmother, who was from Russia, never wrote any of her recipes down and I was too young to be interested in cooking during the time that she lived with us. Since my mother wasn't much of a cook (my grandmother did the cooking) I had no idea where to begin. This cookbook is a life saver. When my brother was making his Bar Mitzvah I helped my grandmother crack walnuts and mix them with white raisins for days so she could make her rugalach. Every recipe I have ever found is made with preserves or chocolate but, finally, Ms. Koenig has recreated my grandmother's recipe. Thanks you, thank you.
I have really enjoyed this cookbook so far. I have made the Classic Challah, on page 233 and it was delicious! It is a new weekly favorite. She not only has a beautiful picture of the finished product; she gives you easy, step-by-step instructions on how to braid it, with pictures for each step. I have also tried the Pumpkin-Apple challah on page 238, and it is even more yummy. I tried halving both the recipes, and they worked in my bread machine on the dough cycle as well. Page 96 has a black bean - sweet potato chili recipe that turned out very tasty, and as soon as I can find pomegranates, I am going to make the Bulgar with Walnuts and Pomegranate salad pictured on page 163. Everything I have tried so far has turned out well, and the instructions were clear and easy to follow. One more note: I am an almost total vegan, so was pleased at how many naturally vegetarian recipes I found. A very nice cookbook, and I would buy it again.
I just ordered 5 copies of the book for Passover gifts. . Having written about it, I had the opportunity to test some of the recipes myself and I can tell you they work beautifully and have great cultural and culinary context. A great addition to the rich canon of Jewish cookbooks.
This is a wonderful book! All the recipes I have tried so far work great. just make sure to stick the cups and ounces measurements. for some reason the grams measurements don't work right.
I made an entire Chanukah meal from this cookbook. Everything was phenomenal. My Jewish boyfriend said his mother would be impressed.
Innovative and wonderful. Tried 3 recipes and great. Different than mom made but they are awesome.
Loved combining vegetarian recipes with new takes on classic Jewish recipes.
Great recipes. Chicken with Fennel and Onions is a real winner!
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