The first Jewish cookbook published in America was Esther Levy’s Jewish Cookery Book, published in 1871. Since then, Jewish cookbooks have played a central role in American Jewish life – helping to preserve and pass down traditions, and also (gently) push the boundaries of what Jewish cuisine can and should taste like. In this talk, acclaimed cookbook author Leah Koenig (Modern Jewish Cooking, The Jewish Cookbook), will explore the history of the cookbook in American Jewish kitchens, and examine how its role and impact has evolved through the centuries.

Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) – a 400+ recipe collection of Jewish dishes from around the globe, and Modern Jewish Cooking (Chronicle, 2015). The Jewish Cookbook was named a “Best New Cookbook” for Fall 2019 by Bon Appetit, Food & Wine, Eater, The Kitchn, and Forbes. As a freelancer, her writing and recipes have appeared in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Epicurious, Food52, Departures, and Tablet, among other publications. In addition to writing, Leah leads cooking demonstrations and workshops around the country (and now via Zoom!). She lives in Brooklyn, New York with her husband and two children.

This event is sponsored by Women of Beth Israel and is open to all. 

There is no fee, but please RSVP for planning purposes. This event is held virtually on Zoom. After registering, you will receive a confirmation email containing information about joining the event.