The second elegant little book of Jewish culinary traditions, the Little Book of Jewish Feasts offers the perfect dishes to feature at the center of the table. Leah Koenig shares 25 globally inspired Jewish holiday main dishes that will satisfy and delight, from Balsamic and Brown Sugar Brisket to Poppy Seed Chicken Schnitzel to Wild Greens Pie. Building on traditional flavors with the innovative and modern interpretations that Leah is known for, the book features vibrant photographs of each of the showstopping recipes that embody the flavors of Jewish cuisine.
With its charming package and delicious takes on the classics, as well as helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar, this book is sure to bring joy to any celebration.
About the Author
Leah Keonig is the author of Modern Jewish Cooking. Her writing has appeared in the New York Times, the Wall Street Journal, Saveur, Gastronomica, Food Arts, CHOW, Every Day with Rachael Ray, Tablet, and the Forward. Her first cookbook, The Hadassah Everyday Cookbook, was named one of the Best Books of 2011 by Library Journal. Leah lives with her husband, Yoshie Fruchter, and their son, Max, in Brooklyn, and leads cooking demonstrations around the country.