The Seasonal Jewish Kitchen (Hardcover)
A Fresh Take on Tradition
Sterling Publishing (NY), 9781454914365, 320pp.
Publication Date: August 18, 2015
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?
Praise For The Seasonal Jewish Kitchen: A Fresh Take on Tradition…
Advance Praise for The Seasonal Jewish Kitchen
“Cultural Jewish cooking at its best—so many intriguing recipes—combined with fascinating history, personal family anecdotes, and an emphasis on great seasonal ingredients. In the same way that Marcella Hazan made authentic Italian cooking come to life for non-Italians, Amelia’s new work could have non-Jews preparing dishes like schmaltz-roasted potatoes, Tunisian lemon salad with harissa, salt- grilled chickpeas, and tzimmes every night!”
—Ari Weinzweig, founding partner, Zingerman’s Community of Businesses
“Amelia Saltsman has a warmth and a vibrancy that comes through beautifully in this book; her recipes capture the aliveness of ripe, seasonal ingredients, the importance of our farmers, and the diversity of flavors in Jewish food.”
—Alice Waters, owner of Chez Panisse, author of The Art of Simple Food
“Seasonal cooking guru Amelia Saltsman beautifully fuses her love of Old World ingredients and farmers’ market produce to create something truly magical and unique as she explores the world traditions of Jewish cuisine.”
—Chef Suzanne Goin, author of The A.O.C. Cookbook and Sunday Suppers at Lucques
“The recipes are approachable, unique, and weave seamlessly into any kitchen, and the stories are deeply personal and relatable no matter what your background. With Seasonal Jewish Cooking, Amelia draws us into her culture with the warmest open arms, and the most alluring aromas.”
—Sara Kate Gillingham, James Beard award-winning cookbook author and co-founder of TheKitchn.com
“This is the cookbook we’ve all been waiting for. You’ll never view Jewish food quite the same again.”
—Sam Fromartz, author of the award winning In Search of the Perfect Loaf: A Home Baker’s Odyssey
“I love Amelia’s take on Jewish cuisine—modern, seasonal, and inspiring, a very fresh approach indeed.”
—Tori Avey, PBS Food Columnist & Creator of ToriAvey.com