Combines the modern focus on fresh foods with ancient roots and recipes. Jewish cooking for a new generation. Organised according to the Jewish calendar.

This could be my perfect book. Cultural Jewish cooking at its best so many intriguing recipes combined with fascinating history, personal family anecdotes, and an emphasis on great seasonal ingredients. In the same way that Marcella Hazan made authentic Italian cooking come to life for non-Italians, Amelia s new work could have non-Jews preparing dishes like schmaltz-roasted potatoes, Tunisian lemon salad with harissa, salt-grilled chickpeas, and tzimmes every night! Ari Weinzweig, founding partner, Zingerman s Community of Businesses Amelia Saltsman has a warmth and a vibrancy that comes through beautifully in this book; her recipes capture the aliveness of ripe, seasonal ingredients, the importance of our farmers, and the diversity of flavors in Jewish food. Alice Waters, owner of Chez Panisse, author of "The Art of Simple Food " Seasonal cooking guru Amelia Saltsman beautifully fuses her love of Old World ingredients and farmers market produce to create something truly magical and unique as she explores the world traditions of Jewish cuisine. As in her classic "The Santa Monica Farmers Market Cookbook," her recipes are super-easy to follow her passion for her subject and for cooking are impossible to resist! Chef Suzanne Goin, author of "The A.O.C. Cookbook "and "Sunday Suppers at Lucques " Just as she did for farm-to-table cooking in her "Santa Monica Farmers Market Cookbook," here Amelia Saltsman makes a deep bow to her Jewish roots with an interpretation that is both fresh and modern, but also honors its broad historical, familial, and spiritual heritage. The recipes are approachable, unique, and weave seamlessly into any kitchen, and the stories are deeply personal and relatable no matter what your background. With "Seasonal Jewish Cooking," Amelia draws us into her culture with the warmest open arms, and the most alluring aromas. Sara Kate Gillingham, James Beard award-winning cookbook author and co-founder of TheKitchn.com In this gorgeous book, Amelia Saltsman draws on deep familial ties in Europe and the Middle East to arrive at a modern reinterpretation of Jewish cuisine. Bringing a fresh sensibility to the best Old World delicacies, Saltsman s seasonal and surprisingly light recipes form the core of the cookbook we ve all been waiting for. You ll never view Jewish food quite the same again. Sam Fromartz, author of the award winning "In Search of the Perfect Loaf: A Home Baker s Odyssey " I love Amelia s take on Jewish cuisine modern, seasonal, and inspiring, a very fresh approach indeed. Tori Avey, PBS Food Columnist & Creator of ToriAvey.com"

Since the publication of her first book, The Santa Monica Farmers' Market Cookbook, Amelia Saltsman's name has become synonymous with intuitive, seasonal cooking. She is regularly sought out for her expertise by such national-and disparate-publications as Vegetarian Times and Fit Pregnancy. Her writing has appeared in Bon Appetit, Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles Times, and Boston Globe. She is also a contributing editor to the annual foodlover's guide, Eat: Los Angeles. Saltsman keeps in touch with her audience through her blog, AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a longtime member and panelist at the International Association of Culinary Professionals (IACP) and Les Dames D'Escoffier International.