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Jewish Holiday Cooking
A Food Lover's Treasury of Classics & Improvisations
by Jayne Cohen

Whether you need help re-creating a fondly remembered family dish or you're looking for ways to put your own stamp on holiday celebrations, you're new to the traditions or you simply want to reconnect with your roots, this book offers you a world of intriguing possibilities. From traditional Ashkenazi fare and tempting Sephardi choices to inspired contemporary variations, Jewish food maven Jayne Cohen has collected more than 200 soul-satisfying kosher recipes for the holidays--dishes that are guaranteed to create indelible memories and become new family favorites. Click here to read more about the book...

"...a whole new era of taste, elegance, and simply incredible flavors that would be at home in the finest restaurant and yet still earn the coveted 'Bubbie's stamp of approval.'" — Marcy Goldman, host of BetterBaking.com and author of A Passion for Baking and A Treasury of Jewish Holiday Baking

"...includes all the ingredients of a powerful historical tale—there are stories passed between generations, magic found in matzoh crumbs, evolving traditions, passion, the voices of poets and writers, family dramas, and the flavors and tastes of the Jewish year.” — Marcie Cohen Ferris, author of Matzoh Ball Gumbo

“And I thought I didn’t need another Jewish cookbook...this cookbook has been in my kitchen for only a couple of weeks, and already it’s dog-eared."
— Nancy Lazarus, coauthor of the Moosewood Collective cookbooks
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Visit the What's New page to view a video of Jayne's appearance on
NBC's Weekend Today!

SHAVUOT

“The beautiful holiday which commemorates the receiving of the Torah arrived, and with it spring came to the steppe. Zlochov was inundated by a sea of moist, green, velvety grass, which streamed from the steppe into the town . . . Tall bunches of jessamine looked into every window of Zlochov, and the fragrance of white lilac filled the little rooms.”--Sholom Asch, “We Will Do and We Will Obey”

The symbols of Shavuot’s ancient agricultural origins are sweet with the perfumes of deep spring: soft-skinned fruits and sun-warm berries, decorative branches of fresh greens and fragrant flowers. One of the three pilgrimage festivals, the holiday, beginning at sunset on June 8th  this year, started out as a joyous harvest celebration. Seven weeks after Passover (“Shavuot” means weeks, and the festival is sometimes known as the Feast of Weeks), the last of the barley harvest was ready to be gathered and the first fruits and new spring wheat were beginning to ripen. Together these comprised the Seven Species, the choice crops mentioned in Deuteronomy with which the ancient land was blessed: in addition to barley and wheat, dates, figs, grapes, olives, and pomegranates.

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