Modern Jewish Cooking

by Leah Koenig, Sang An (Photographer)

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 culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.

Genres: Cookbooks, Cooking, Food, Judaism, Nonfiction, Jewish, Food and Wine

352 pages, Hardcover

First published March 17, 2015

Reviews

[Matal “The Mischling Princess” Baker · Rating 5 out of 5]

I find it incredibly difficult to dislike anyone who states that, “Farmers are my rock stars.” After having read Leah Koenig’s MODERN JEWISH COOKING, my admiration for the author has only deepened.

What I really like about this book is that Koenig went out of her way to reach out to non-Jewish readers. The author explained in great detail not just about a variety of different foods that are ingrained Jewish cultures around the world, but also created a special section that describes each holiday and when they occur during the year. Koenig also expanded on this by not limiting the discussion of these holidays to just food, but incorporated Jewish history and religious traditions as well.

Koenig included some excellent recipes that were traditional, but usually upped the game by incorporating some not-so-traditional ingredients as well. The author also included an annotated list of ingredient sources in the back of the book, complete with internet addresses so that readers can easy find those sources themselves.

This cookbook would be a perfect gift for anyone, including both religious and secular Jews, along with any Gentiles interested in creating good food for the people that they love. This book would also be a perfect gift for vegetarians, as the author was vegetarian for over a decade.

[Deborah Davidson · Rating 3 out of 5]

Its hard to believe this book is written in 2015 with no mention of high power blenders or instapots/pressure cookers which have become pretty standard in most serious Jewish cooks houses. I'm glad that they kept some traditional recipes traditional such as chicken soup and kasha and varnishkes. I'm not sure how much of the rest is actually modernized Jewish food but rather good recipes to have for people who keep kosher. Because of this the book is very useful for anyone on a vegan diet since there are a great deal of non-dairy side dishes (anywhere that schmalz/chicken fat is used it can be substituted with vegetable oil. I was also surprised by the lack of garlic in a couple dishes where I think its essential, chopped liver and gefilte fish. I really grew up in my eastern European Jewish family with garlic in everything and given its flavor and health value getting rid of that tradition doesn't make sense to me. I know that taste is an opinion but some things are better off left alone.

[Julie Botnick]

The big pro of this book is definitely the lovely holiday menus in the back. Did not cook any of the recipes - I've cooked many similar, reliable ones from Adeena Sussman, Einat Admony, etc. so not a huge draw on that end. Also, very sparse on the pictures! Only one every ~3-6 pages.

[Rebecca · Rating 4 out of 5]

I came to this after reading Koenig's more recent book, The Jewish Cookbook. In comparison Modern Jewish Cooking feels outdated- no dietary indicators, dated fonts (from only 6 years ago!). I made the roasted cauliflower from this and noted a few other recipes to make, but with dietary restrictions there wasn't a lot here I could cook.

[Jaclyn · Rating 5 out of 5]

This book is full of anecdotes and short essays. It’s also filled with tons of recipes full of easily acquired ingredients. Many, but not all, of the recipes have photographs of the completed food. I checked this one out from my library, but will be buying my own copy ASAP.

[Reina Williams · Rating 4 out of 5]

I made the chocolate-raspberry babka (amazing) and the bagels (good), but there wasn't much else that I couldn't find easily elsewhere. Still, it's a solid cookbook, and the recipe prefaces are easy to read, as are the recipes and instructions.

[Alli · Rating 4 out of 5]

Thoroughly enjoyed this modern take on Jewish cooking (and my comfort food). Everything was potatoes and nothing hurt.

[Karyn · Rating 4 out of 5]

I really liked this cookbook.

[Masha Vorochkova]

Koenig puts a spin on traditional Jewish cooking, and she includes Mizrahi and Sefardi recipes (not just Ashkenazi). The spinach shashuka recipe was my favorite to make for Shabbes.

[Janis · Rating 4 out of 5]

So many good recipes. Interesting background on the various recipes.

[Carolyn · Rating 5 out of 5]

is it cheating to record cookbooks as read books when i've actually been reading them as my bedtime book??

[Krysten · Rating 5 out of 5]

Sometimes I get this book from the library and renew it as many times as I can, so it's become a little bit of a fixture in my house. Yes, I will buy a copy soon.

I've made at least 6 of the recipes from this book so far and they have all been very, very good and very, very repeatable. Until this book I had no idea how versatile matzo is - I've made a lasagna using matzos as noodles (& you might think they'd get soggy, but nope) and I'm currently letting cool a batch of matzo granola. What the heck! It's super awesome. The savory French toast with za'atar and seared tomatoes kind of changed my life. I think about it a lot. I don't think there's a recipe in here I don't want to try, and it's very rare to find a cookbook in which every single recipe I've cooked so far has been memorable & delicious. These are pretty straightforward recipes. The ingredient lists are like 1/3 the length of Ottolenghi's but, in my opinion, the food comes out more consistently delicious and with less pretense.

[Abbey · Rating 5 out of 5]

This book is beautiful! I don't have a ton of Jewish cooking experience, but these recipes seem to impart a much-needed brighter, lighter flavor into what this shiksa considers to be traditionally dense food heavy on the fat and carbs (which has its place too, don't get me wrong). Favorite recipes so far include chopped chicken liver and especially the 20 clove of garlic borcht, which I've made probably 5 times already. Very straightforward directions even for a novice with easily accessible ingredients.

[Pamela · Rating 2 out of 5]

I imagine if you are Jewish and don't know much about Jewish cooking this would be a nice book to start.

I thought the modern from the title meant more reimagining and less adherence to laws, so I thought it was limiting that everything is kosher.

Personally, I found the book too thorough, trying to cover all the classics and more, and, except for the final chapter on holidays, lacking in a specific point of view from the author.

[Jomie · Rating 4 out of 5]

I've never read any other Jewish cookbook for comparison, but I want to make a ton of stuff out of this one. Beautiful photography and recipes that look simple and delicious. Made the Tomato-Chickpea Soup with Spinach fifteen minutes after checking it out from the library last night and it got all positive reviews from my peeps, so that's definitely promising!

[Chuck Knudsen · Rating 2 out of 5]

I like this series of cookbooks because they're very stylish. That said, the binding is very impractical for actual use, and there's no way in hell you could balance it open in order to follow a recipe in the kitchen.

It had about a 2:1 recipe to picture ratio, not too bad. Pretty complicated recipes, but, that's what you get with the word 'modern'.

[Linda · Rating 4 out of 5]

updated versions of traditional food - nice!