Little Book of Jewish Feasts

“May love and light fill your home and heart."

An elegant and contemporary book of Jewish culinary traditions, the Little Book of Jewish Feasts offers a portfolio of delectable dishes to feature at the center of your delicious table. Author Leah Koenig, whose writing and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, and Food52 has added this charming treasure trove of lovely recipes to her growing canon of cookbooks. Sharing 25 globally inspired Jewish holiday main dishes, Leah's well-conceived recipes promise to satisfy and delight: from the decadent Balsamic and Brown Sugar Brisket and the intriguing Poppy Seed Chicken Schnitzel, to the sumptuous Roasted Salmon with Lemon Dill Sauce and earthy Wild Greens Pie.

Building on traditional flavors with the innovative and modern interpretations for which Leah is known, the book features vibrant photographs from Linda Pugliese. Globally focused with recipes from a variety of Jewish cultures from around the world: Persian, Israeli, American, and Ashkenazi to name a few. With surprising and thoughtful takes on classic dishes, as well as insightful tips for wine pairing and primer on dining during each holiday in the Jewish calendar, this book is sure to bring an extra helping of joy to any celebration.

Hardcover. 136 pages.  Measures 7.25"L x 5.25"W  x .75"H.