About the Program
Brisket, latkes, and matzo ball soup only tell a fraction of Jewish cuisine’s story. Journey around the globe and through diverse flavors at this cooking demonstration and tasting with culinary expert Leah Koenig, marking the publication of her new work, The Jewish Cookbook.
From Georgia’s tangy beef and walnut soup, to Rome’s nut and dried fruit–studded cookies, to Hungary’s tender cabbage strudel, experience the recipes and flavors that taste like home for Jewish communities—wherever they may be.
Books available for purchase. A book signing follows the program.