The Little Book of Jewish Feasts by Leah Koenig

  • Persian frittata (Eggplant kuku) (page 17)

    from The Little Book of Jewish Feasts The Little Book of Jewish Feasts by Leah Koenig

    • Categories: Egg dishes; Small plates - tapas, meze; Main course; Side dish; Cooking ahead; Hanukkah; Other Jewish holidays; Jewish; Persian / Iranian; Vegetarian
    • Ingredients: onions; eggplants; eggs; all-purpose flour; baking powder; parsley; oregano; garlic; turmeric; onion powder; dried red pepper flakes
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  • ISBN 10 145216312X
  • ISBN 13 9781452163123
  • Published Jul 24 2018
  • Page Count 154
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

The second elegant little book of Jewish culinary traditions, the Little Book of Jewish Feasts offers the perfect dishes to feature at the center of the table. Leah Koenig shares 25 globally inspired Jewish holiday main dishes that will satisfy and delight, from Balsamic and Brown Sugar Brisket to Poppy Seed Chicken Schnitzel to Wild Greens Pie. Building on traditional flavors with the innovative and modern interpretations that Leah is known for, the book features vibrant photographs of each of the showstopping recipes that embody the flavors of Jewish cuisine. With its charming package and delicious takes on the classics, as well as helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar, this book is sure to bring joy to any celebration.

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