RECOMMENDED READING
In Print
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The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden)
Breaking Breads: A New World of Israeli Baking (Uri Scheft, Raquel Pelzel)
Classic Italian Jewish Cooking: Traditional Recipes and Menus (Edda Servi Machlin)
The Cookbook of the Jews of Greece (Nicholas Stavroulakis)
Eat and Be Satisfied: A Social History of Jewish Food (John Cooper)
Encyclopedia of Jewish Food (Gil Marks)
The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Jeffrey Yoskowitz and Liz Alpern)
Hazana: Jewish Vegetarian Cooking (Paola Gavin)
Jerusalem: A Cookbook (Yotam Ottolenghi and Sami Tamimi)
The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More–for Holidays and Every Day (Emily Paster)
King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (Joan Nathan)
Modern Jewish Baker: Challah, Babka, Bagels & More (Shannon Sarna)
The New Mediterranean Jewish Table: Old World Recipes for the Modern Home (Joyce Goldstein)
Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Joan Nathan)
Online