Here, at last, is a fresh, new way to think about Jewish food.
In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far
beyond deli meats and kugel to a world of diverse flavors ideal
for modern meals. Inspired by the farm-to-table movement,
her 150 recipes offer a refreshingly different take on
traditional and contemporary Jewish cooking.
Amelia traces the delicious thread of Jewish cuisine from its
ancient roots to today’s focus on seasonality and sustainability.
Guided by the Jewish lunar calendar, she divides the book into
six micro-seasons that highlight the deep connection of Jewish
traditions to the year’s natural cycles. Amelia draws on her
own rich food history to bring you a warmly personal
cookbook filled with soul-satisfying spins on beloved classics
and bold new dishes. From her Iraqi grandmother’s kitchri—
red lentils melted into rice with garlic slow-cooked to
sweetness—to four-ingredient Golden Borscht with Buttermilk
and Fresh Ginger and vibrant Blood Orange and Olive Oil
Polenta Upside-Down Cake, Amelia’s game-changing
approach is sure to win over a new generation of cooks. You’ll
find naturally vegan dishes, Middle Eastern fare, and new ways
to use Old-World ingredients—buckwheat, home-cured
herring, and gribenes—in fresh, modern meals.
Whether you’re Jewish or not, observant or not, Ashkenazic
or Sephardic, this yearlong culinary journey through the
Diaspora will have you saying, “This is Jewish food? Who
knew?”