Under the tent at 3rd and Arizona Ave., author Amelia Saltsman will sign copies of her new cookbook, “The Seasonal Jewish Kitchen,” at the Santa Monica Downtown Farmer’s Market on Wednesday, Sept. 2 from 10 am to noon.
In her second cookbook, Saltsman shares 150 recipes that offer a refreshingly different take on traditional and contemporary Jewish cooking, tracing the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Books will be available for purchase at $29.95.
Here, at last, is a fresh, new way to think about Jewish food. In “The Seasonal Jewish Kitchen,” Saltsman takes us far beyond deli meats and kugel to a universally appealing world of diverse flavors ideal for modern meals.
Saltsman traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. She draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchr — red lentils melted into rice with garlic slow-cooked to sweetness — to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Saltsman’s melting-pot approach will win over a new generation of cooks. Guided by the Jewish calendar, Saltsman divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s cycles. Today’s sustainability and gleaning projects are founded in the agricultural and social justice lessons of the Bible, and it’s no coincidence that holiday foods are seasons-based—the spring herbs of Passover, for instance, or the autumn pomegranates and apples of Rosh Hashanah.
Keep up to date with the event on Facebook here.
