Ships April 8.
Rediscovering Rome’s Jewish Kitchen
Step into the heart of Rome’s ancient Jewish community with Leah Koenig’s latest culinary odyssey, Portico: Cooking and Feasting in Rome’s Jewish Kitchen. Delve into over 100 flavorful recipes celebrating the rich heritage and resilience of la cucina Ebraica Romana. From the enduring spirit of the Roman Jewish Ghetto to the thriving Via del Portico d’Ottavia, Koenig’s book offers a captivating glimpse into a community shaped by centuries of hardship yet bound by its vibrant cuisine.
Discover the artistry of elegantly understated vegetables, saucy braised meats, rustic pastas, and resplendent olive oil–fried delicacies. From Stracotto di Manzo to Carciofi alla Giudia, each recipe embodies the essence of tradition, masterfully adapted for the modern home cook. Explore the unique gift of delicate frying in a standout chapter on fritters, featuring sweet honey-soaked matzo treats and savory potato pastries. With suggested menus for holiday planning, Portico invites readers on a journey through time and taste, celebrating the makers and creators who keep Roman Jewish food alive, while making us feel right at home in our own kitchens.
*QB Cookbook Club Pick: This book was chosen for our May-June 2024 Italian cookbook club selection, where we’ll cook 1 recipe each week from the book. Learn more about the QB Cookbook Club.
What to know:
- 336 pages
- Written by Leah Koenig
Description
Rediscovering Rome’s Jewish Kitchen
Step into the heart of Rome’s ancient Jewish community with Leah Koenig’s latest culinary odyssey, Portico: Cooking and Feasting in Rome’s Jewish Kitchen. Delve into over 100 flavorful recipes celebrating the rich heritage and resilience of la cucina Ebraica Romana. From the enduring spirit of the Roman Jewish Ghetto to the thriving Via del Portico d’Ottavia, Koenig’s book offers a captivating glimpse into a community shaped by centuries of hardship yet bound by its vibrant cuisine.
Discover the artistry of elegantly understated vegetables, saucy braised meats, rustic pastas, and resplendent olive oil–fried delicacies. From Stracotto di Manzo to Carciofi alla Giudia, each recipe embodies the essence of tradition, masterfully adapted for the modern home cook. Explore the unique gift of delicate frying in a standout chapter on fritters, featuring sweet honey-soaked matzo treats and savory potato pastries. With suggested menus for holiday planning, Portico invites readers on a journey through time and taste, celebrating the makers and creators who keep Roman Jewish food alive, while making us feel right at home in our own kitchens.
*QB Cookbook Club Pick: This book was chosen for our May-June 2024 Italian cookbook club selection, where we’ll cook 1 recipe each week from the book. Learn more about the QB Cookbook Club.
What to know:
- 336 pages
- Written by Leah Koenig
Leah Koenig’s writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine’s Grub Street, Saveur, Epicurious, Food52, TASTE, Departures, and Tablet magazine, among other publications. She is the author of 6 cookbooks including The Jewish Cookbook (Phaidon), Modern Jewish Cooking and The Little Book of Jewish Feasts (Chronicle). In addition to writing, Leah leads cooking demonstrations and classes all over the world. She lives in Brooklyn, New York with her husband and two kids.
