The Community Table

Recipes and Stories from the Jewish Community Center in Manhattan and Beyond

By: Katja Goldman, Judy Bernstein Bunzl, Lisa Rotmil

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Hardcover | 24 March 2015 | Edition Number 1

At a Glance

Hardcover
352 Pages

Dimensions(cm)
2.8 x 21.5 x 25.7

Hardcover

RRP $59.99

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A compendium of Jewish recipes, both modern and classic, from the flagship location of the national organization that celebrates community and embraces diversity.

Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food.

While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well.

With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.

Industry Reviews

"An engaging book, written with love, that is about pleasure and identity and creating bonds and conviviality. It is full of recipes that make you want to cook delicious food inspired by Jewish culture."--Claudia Roden, author of the The Book of Jewish Food: An Odyssey from Samarkand to New York
"As practical as it is beautiful, this gorgeously illustrated book could not be more timely both in spirit and fact. It celebrates the the pleasures of home-cooking and shared meals with local and natural ingredients in tempting recipes both traditional and innovative."--Mimi Sheraton, author of 1000 Foods to Eat Before You Die
"Having been in the "Jewish food business" for 100 years, we Russes believed that we knew it all. But in this marvelous cookbook there are new dishes we had never seen and traditional dishes prepared in new ways. It is clear that all of the recipes have been created and presented lovingly."--Mark Russ Federman, 3rd Generation, Russ & Daughters and author of Russ & Daughters: Reflections and Recipes from the House That Herring Built
"These recipes will entice the home cook and bring us all back to the table."
--Joan Nathan, author of Quiches, Kugels and Couscous: My Search for Jewish Cooking in France

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