Jake Cohen’s exuberant takes on Ashkenazic Jewish food, paired with ideas from his husband’s Persian-Jewish heritage, give this book a charming, imaginative vibe and great appeal.
Whether he’s suggesting you char scallions before adding them to the cream cheese you’ll schmear on your bagel, or putting pomegranate molasses to work for his barbecued chicken wings, Cohen sees and implements flavor ideas adeptly.
Leftovers of the challah you proudly prepared for Shabbos can make a wonderful panzanella bread salad. There’s Calvados in one of his brisket recipes. And because these are the 2020’s, he gives you four babka recipes, two of which are savory.
Cohen also includes menus for Rosh Hashanah, a Yom Kippur break-fast, Hannukah, and Passover.
Hardcover. Color photographs throughout.