Modern Jewish Cooking by Leah Koenig bilingual Translated from the Yiddish and

Translated from the Yiddish and with a critical introduction by Justin Cammy

the spirited daughter of an immigrant Jewish family

in its heyday from the 1790s to the 1840s

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In the transliteration from Hebrew to Latin letters

Modern Jewish Cooking by Leah Koenig bilingual Translated from the Yiddish andFeaturing holiday menus. From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable forward dishes. Classics of Jewish culinary culturesuch as latkes, matzoh balls, challah, and hamantaschenare