Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen: A Cookbook

I was disappointed because there is so much overlap with her earlier cookbook "The Book of New Israeli Food." If I had never seen that book, I would have given this five stars. However, in the first 50 pages of Jewish Soul Food, there are 8 or 9 recipes which are identical (pickled lemons, harissa, broth for the Passover green chicken soup) or very, very similar (chopped liver, gefilte fish, gondi soup, matboukha) to recipes in her earlier book.My suggestion is buy one book or the other, but not both. The two cookbooks overlap primarily in recipes for Jewish food of Middle Eastern origin. Here are the main differences. The "Book of New Israeli Food" is not just Jewish Israeli but also Arab Israeli so not all recipes are Kosher or from the Jewish community."Jewish Soul Food" contains many more recipes for European Jewish (Ashkenazi) food. "Jewish Soul Food" also assumes a greater availability of "exotic" Middle Eastern ingredients. For example, both cookbooks have recipes for spicy Moroccan carrot salad. The "Book of New Israeli Food" uses lemon juice. The recipe in "Jewish Soul Food" uses Moroccan pickled lemons. When the recipes overlap, the ones in Jewish Soul Food tend to be more complex. Another example - The recipe for ras-el-hanoot (a Moroccan spice blend) in the earlier cookbook contains only five spices. The recipe in Jewish Soul Food is made up of 14 spices!

Can’t wait to try recipes!

I am practicing all the recipes in this book. It is my heritage. Also, I already invented one of the recipes before I found it is this book. I was so happy to see it here. It was great.

i love the food. easy to make, mostly stuff i have on hand. when i don't, i creatively substitute. that is what cookings about. anyway, i made shaksuka, and the cover recipe. yum

Great cookbook! Recommend it to everyone. Can't wait to cook even more of the recipes in it. What a great way to preserve a heritage than through updating recipes that have come down through the millennia.

There is a lot of culture recipes in there, it's missing few but it's giving you the basics. there is Israeli recipes in There 2 ;-)

A wonderful variety of recipes. The presentation and photography are exceptional and make you want to try all the recipes as soon as you open the book.

Great cookbook showing some of the roots of modern foods

I loved this cookbook. I loved this writer's other cookbook( New Israeli) too. I'm a huge Janna Gur fan. Great to read - great to cook from. Recipes work for the home cook. No meshugeneh ingredients, or equipment needed .Prep time is realistic for busy lives. Culinarily sound.All dishes made of real food- nothing processed . Well researched - the plum dumplings from Hungary that my father remembered, for example. This book gets 5 stars from me!

Interesting approach and real life recipes from our heritage!

Love this book!

An update on the books I already have, but always useful.

Beautiful book, exceeded my expectations