E-Cookbooks for Passover and Beyond
Updated 4/3/2023
Whether you're cooking a traditional seder meal or looking for new recipes steeped in Jewish history but with a modern twist, these cookbooks—filled with gorgeous photography and recipes—can be borrowed with the click of a button (or two).
The New Passover Menu: A Fresh Look at Passover Meals
by Paula Shoyer
Passover is a celebration of freedom—and Paula Shoyer's innovative Passover collection celebrates culinary freedom, while still honoring the holiday's dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks.
The Covenant Kitchen: Food and Wine for the New Jewish Table
by Jeff Morgan
Filled with the flavors of Italy, Provence, North Africa, Asia, California, and Israel, these original, easy-to-prepare recipes take kosher dining to a new, contemporary level of sophistication
Matzo: 35 Recipes for Passover and All Year Long
by Michele Streit Heilbrun and David Kirschner
Matzo and the story of its creation are the centerpiece of both the meals and the observance of Passover. Michele (Mikie) Heilbrun, the co-owner of Streit's—one of the top two matzo companies in the world, shares 35 recipes—both from her family and fresh favorites—for ways to cook with matzo that are so good, readers will want to make them all year round.
Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts
by Paula Shoyer
For kosher bakers, this book is nothing short of a revolution. Featuring more than 45 Passover dishes, plus recipes for every Jewish holiday, this comprehensive and contemporary collection is an absolute must-have.
Jack's Wife Freda: Cooking from New York's West Village
by Maya and Dean Jankelowitz
Jack's Wife Freda, a pair of downtown restaurants, have become part of the epicenter of Jewish comfort-food dining in New York's Greenwich Village. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz's respective childhoods, along with the flavors of South African and Israeli cooking.
Little Book of Jewish Feasts
by Leah Koenig
This book is sure to bring joy to any celebration. Globally focused book with Jewish recipes from a variety of Jewish cultures from around the world: Persian, Israeli, American, and Ashkenazi to name a few. Helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar.
Modern Jewish Table: 100 Kosher Recipes from Around the Globe
by Tracey Fine and Georgie Tarn
The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread!
Little Book of Jewish Appetizers
by Leah Koenig
Presents recipes for modern appetizers drawn from global Jewish influences, from snacks and salads to dips and meatballs, in the first book in a series exploring Jewish culinary traditions.
100 Best Jewish Recipes: Modern Classics, From Everyday Meals to Food For Special Occasions
by Judi Rose
Find inspiration for no-fuss, flavorsome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. There are mouth-watering ideas for small plates and soups, mains, and desserts, as well as bakes and bread. You'll also discover the best dishes to prepare for every major festival, alongside advice on how to make everyday recipes suitable for the kosher kitchen.
And for lively discussion around the table...
100 Most Jewish Foods: A Highly Debatable List
edited by Alana Newhouse
A collection of culturally and historically significant foods of the Jewish people, with essays, stories and recipes from leading food-culture personalities meant to stimulate debate and discussion.
Summaries provided via NYPL’s catalog, which draws from multiple sources. Click through to each book’s title for more.