Cholent: The Most Jewish Food on Earth
by Joel Haber
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This is a Featured Preorder* for a book that will be published October 30, 2026.
This is what the publisher tells us about this book:
The Shabbat stew is the most Jewish of foods. Over the past one-and-a-half millennia, this humble dish has travelled the world, accompanying the Jewish people on their wanderings throughout the Diaspora. Today, Jews everywhere prepare some version of the recipe each week for Sabbath lunch.
In this richly researched book, Jewish food expert Joel Haber explores the history of this iconic dish, using it to celebrate Jewish uniqueness and peoplehood. He begins in ancient Mesopotamia with the earliest known Shabbat stew, then follows the recipe through each new place where Jews settled, showing how it adapted to local ingredients, climates, tastes and cooking fashions. In doing so, he traces the routes of Jewish migration and reveals how the dish reveals Jewish culture across the globe. Reflecting the Jewish communities that created it, the kaleidoscopic Shabbat stew is endlessly diverse and exists in dozens of regional forms.
Entertaining and informative, this vivid culinary journey will appeal to food-loving readers interested in the cultural significance of Jewish cuisine, as well as the wider story of the Jewish people. The book also contains 30 recipes and is illustrated throughout.
Foreword by Adeena Sussman.
Hardcover. Illustrations throughout.
In this richly researched book, Jewish food expert Joel Haber explores the history of this iconic dish, using it to celebrate Jewish uniqueness and peoplehood. He begins in ancient Mesopotamia with the earliest known Shabbat stew, then follows the recipe through each new place where Jews settled, showing how it adapted to local ingredients, climates, tastes and cooking fashions. In doing so, he traces the routes of Jewish migration and reveals how the dish reveals Jewish culture across the globe. Reflecting the Jewish communities that created it, the kaleidoscopic Shabbat stew is endlessly diverse and exists in dozens of regional forms.
Entertaining and informative, this vivid culinary journey will appeal to food-loving readers interested in the cultural significance of Jewish cuisine, as well as the wider story of the Jewish people. The book also contains 30 recipes and is illustrated throughout.
Foreword by Adeena Sussman.
Hardcover. Illustrations throughout.
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Will be published on October 30, 2026
