Modern Jewish cuisine. Delicious variations of non -unlucking classics: a source of inspiration and satisfying food

For each of us, food that creates comfort can mean something special, but invariably it causes associations with the smells, sounds and memories associated with the stay of the house, in the kitchen. For my Jewish friends from Syria, this is a jibe with a spinach for breakfast on a weekday, hot, just stained pancakes with a bow on Rosh Hahan, Jewish New Year, and kibbekh in a shabalt, that is, on Saturdays. For my Jewish friends from Israel, these are rolls with chocolate and hazelnut to tea, Shakshuk on weekdays and stuffed pepper for dinner on Saturday. For my Jewish family from the United States, this is a piece of noodles of Lapshichnaya Kugel to be overtaken after yom-kippur, chicken soup with Matsa stuck and a lot of dill on packs, as well as sour-sweet meatballs without much occasion. The chef and TV presenter Pati Ginich once told me: If the kitchen is not developing, it disappears. Jewish cuisine continues to change, replenish with new dishes and reinstall themselves - and so cool that we live at a time when people eat with pleasure, enjoy food and talk about it. I have been working as the editor of The Nosher portal for 10 years and every day I try to tell the history of the Jewish people through food - and I have seriously treat this task both at work and in this book (Shannon Sarna)