In Modern Jewish Cooking Leah Koenig offers new spins on old-world dishes, while introducing soon-to-be classics for the next generation of cooks. This rich collection of beautiful recipes, from borscht to cheesecake, captures the soul-satisfying flavors of the ever-evolving Jewish kitchen for the way we eat now.
Carrot Salad With Mint And Dates
Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture – such as latkes and hamantaschen – are updated with smart techniques and vibrant spices. Approachable recipes go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Koenig also includes a primer on Jewish holidays accompanied by suggested menus, sidebars on the new crop of restaurateurs, food purveyors, and farmers breathing fresh life into Jewish cuisine.
Sautéed Green Beans With Labneh And Sliced Almonds
Jewish cooking is handmade and grounded in tradition and at the same time looks toward the future. Matzoh balls can be light and flecked with jalapeño. The pickles, charoset, and challah on your table can be handmade, by you; and vegetables can be the center of your holiday feasts. In this cookbook, Leah Koenig has struck the perfect balance between traditional Jewish cooking and the Jewish cooking of the future.
Scroll to continue
More Love
To purchase Modern Jewish Cooking here.
Reviewed: http://www.joyofkosher.com/2015/06/cooking-with-joy-country-spinach-tomato-and-white-bean-soup/
🙂 ilove o cook and even more soto eat
This looks like a very interesting cookbook with modern updated techniques for today’s cook. Would love to win and update my repertoire.
Oh well, i just typed 3 reviews and somehow deleted them all. So here we go again.
1. Your Cucumber/Yogurt dip that is listed as Indian isn’t actually something one would find in an Indian household or table, but it happens to be quite nice. Very easy to throw together on a moments notice since all of the ingredients are what most houses have on hand most of the time. A very nice flavor and easily fits in with most veggies and crackers.
2. The Channa Masala is a lovely combination of flavors. Again, so easy to throw together and doesnt require any real prep time. One of my favorites.
3. Basmati Rice i have used a few times. I am really not wild about the flavor or basmati rice, but people seem to expect it with an Indian meal, I have adapted it so that even i can enjoy it. I always add either some very finely chopped apricot, or golden or dark raisins and also some pistachio. Everyone seems to enjoy it and so do i.
When i was young knaidle/matza ball soup was just the broth, perhaps a few slices of carrot and the knaidle, now we seem to feel it is ‘legal’ to make changes/additions. I always have the carrot slices, some dill, some parsnip slices and sometimes i add different herbs to the knaidle themselves.
Labneh is so awesome. The green beans with labneh, and sliced almonds looks delicious and is the first thing I want!
my wife would love this!
Those updated cheese blintzes in the book’s table of contents sound so yummy!!
Commented on http://www.joyofkosher.com/recipes/spinach-noodle-kugel/.
looks great
cooking is the essential of life .. its beautiful and fulfilling and imaginable . and delicious
Looks yummy! I am a new Jewish cook, so I can always use the help.
How wonderful to have a copy of this book.
Hope I win….looks like an amazing book
Would love to try the recipes. I love cookbooks!