The Genizah

The dessert table is the star of any Jewish gathering: sprinkle cookies and honey cake, airy meringues and flaky rugelach, sweets brimming with tender apples and bright pops of pomegranate. Eager to bring a little extra sweetness to all our tables, Leah Koenig takes us on a delightful tour through the 2,000-year-old tradition of Jewish sweets. She shares recipes and stories from historic Jewish communities in Venice, Syria, and Curaçao; home bakers from Hungary and Poland; and up-and-coming diaspora bakeries across the United States. Her 100 all-new recipes include creative takes on familiar favorites, like Chai-Spiced Cheesecake or Chocolate Turtle Babka, and bring lesser-known gems to the conversation, such as a lush Orange and Almond Cake and Fluffy Apricot Jam Doughnuts inspired by Hungarian fánk. Beloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, Koenig energizes the dessert canon as no one else can.

Cherished Jewish family recipes to cook for a year of festivals and rituals in this essential guidebook to recipes and traditions for the next generation. The Monday Morning Cooking Club has been collecting, curating and celebrating family cooking for 20 years, preserving and sharing recipes and stories from past generations. Now, as their adult children phone home to ask how to make treasured family dishes, it's time for a guidebook for the next generation. Join the sisterhood in their modern Jewish kitchen, cooking to the rhythm of a year of festivals and rituals – from Shabbat dinner to Shiva, from Purim and Pesach to Shavuot and Sukkot. Gather around the table and nurture your loved ones with this collection of mouth-watering classic recipes. A Year of Jewish Cooking is an essential and delicious resource to feed and nourish the soul of every reader.

The Jewish Bread Bible is a comprehensive work, or a “Bread Encyclopedia” that explores the history, significance, and techniques of Jewish bread baking. It is not just a cookbook but a deep dive into Jewish tradition, culture, and practices as they relate to bread. The book combines historical narratives, Jewish symbolism, and practical guidance for baking. Eliezer Meir Saidel, a professional baker, shares his personal journey and passion for bread. He started baking as a child, inspired by his Talmud teacher, and later turned his passion into a profession. The book is a product of his years of study, research, and hands-on baking experience. He emphasizes that this book is about more than bread—it is about the Jewish people and their enduring connection to faith, tradition, and sustenance.