Jake CohenJew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch

I've had this book in my Amazon cart since People featured the bagels with charred scallion cream cheese in one of their issues - possibly pre-pandemic? I made that recipe happily and even made the pickled onions. It was wonderful. I knew then and there I needed this book.I recently was gifted a $25 Amazon gift card and I knew I needed to finally get off the pot and buy this book! I work at my local JCC now, and in my past year there I will sometimes joke I have become an honorary if unofficial Jew.The cafe at work has opened me up to the delights of Jewish food. Falafel wraps, kosher brownies so fudgy and dense it should be a crime, and the most delicious hummus this shiksa has ever had in her life. I want to cook like that at my house!This little cookbook makes me believe that I can, and even better. I'm not sure what I'll start with, but I have no doubt it will be fabulous.

Okay, really 4.8 stars. There are only two flaws hereto that get under my skin, and funnily enough both involve alcohol. I made stuff from this cookbook the very first day I kindled it, complicated stuff, i.e., when beans marry meat and potatoes marry parsnips, you are going to get a more interesting family of flavors than when meat marries potatoes and carrots say "I do!" to the parsnip soufflē. Not dull, nor pedestrian, just not as nuanced nor fun and frankly, Jake Cohen is that rara avis in the kitchen: a bright buoyant fun chef. Yay!! Just love your feathers and how you fly.However. Don't get between me and my Mani nor me and my Jack. Two recipes need just a little snip, and a third doesn't need anything, I just couldn't help myself.1. Salmon roe is a more economic topping for your hors d'oeuvres. But don't. If you're not going to cowboy up and use caviar, much more available now with US farming production (they can catch wild sturgeon right here in the Sacramento River, who knew?) and the pricing is cheaper in dollars than rubles, keep the salmon roe for bait fishing. If you want to save a little, keep it pretty with snippets of smoked salmon . Same color, bougētary, I mean budgetary, still crackerable.2. Latkes are ambrosial. When you start messin' with alcohol, Mani is or can be made to be appropriate. Therefore do not send apples to do your pectin job, use pectin. It has no flavor and will not require that sharp blast of lemon to keep it from turning brown. Lemon ALWAYS adds flavor and fragrance. If you don't smell or taste it, it's because you smoke in the kitchen. That's bad for you and your food, period. Just don't.3. Appropriate nectar is NEVER bourbon, so keep your whisky (finest Tennessee sippin') where it belongs and use rum. Based on the spices you added, rum is completely flavor-profilely speaking, in its own house. Jack and I will thank you. Kentucky and its bourbon can speak for themselves.4. I know this is nit-picky, but this chef and his recipes are so fine, that frog hairs ARE impediments. Now when you pick on Manichevitz by throwing an apple for pectin in the lovely Concord grape, it IS frog hair. Yes, almost invisible, yes fine, but food that comes out this good and serveable with pride at Shabbat, should be perfect when it can be perfect. You, Jake Cohen, have shown it can be.5. Completely and totally too picky for words, but like one's secret recipe for latke ambrosia, chicken livers deserve the same when it's possible. A dash of nutmeg makes it possible, probable, in fact, down right unpreventable.If you have bought or are buying the book, this critique will make perfect sense. If you didn't and don't, shame on you. You are really missing a genius new concept in the fresh new previously unknown or unacknowledged marriage of two very old cuisines. What is particularly beautiful is they married for love and brought something wonderful to the table that perhaps should have always been there: the novel idea that the entire family is welcome in their offerings for dinner, and that dinner and Jewish-ness are only for the better for it. Try to think of my nitpickings as my miniscule contribution to that perfect table and let's all celebrate together: l'chaim!!

I finally got Jake’s cookbook and I’m SO happy! New takes and flavors on familiar recipes that are delicious! Easy to follow directions and beautiful pictures. Already put a few new dishes into my regular rotation. Yummo!!

Wonderful cookbook with delicious and do-able recipes that recipe all facets of the Jewish diaspora. I've cooked a few recipes for my friends, who all thought they were restaurant levels! I would highly recommend to anyone who wants to use food as a way to connect with their Jew-ish identity

My father in law loved this cook book. Every recipe was laid out wonderfully. Easy to read.

So many fun recipes

I'm just kidding. But I've never liked (suburban US) Mediterranean food (grilled chicken with Italian herbs, be still my heart) and this book showed me what I've been missing out on. I'm eternally grateful to the author for pushing me into finally finding a decent brand of tahini, adding za'atar to my seasoning reportoire, and sharing the gospel of Little Gem lettuce. And I found some exciting new uses for all of the baharat and sumac in my pantry!The author is *hilarious* so even the recipe descriptions are a treat on their own. I've made a few -- occasionally modified as being a busy mom requires from time to time -- and they've all been fantastic.- saffron matzo ball soup -- what a treat! Who knew it was possible to improve on matzo ball soup?- tomato cucumber salad -- I've started making a variation of this almost every day. Yay striving for 5!- sour cream onion dip - it's like crack, but probably with more calories T_T- pomegranate bbq chicken -- honestly I'd happily even eat it without the sauce, but WOW! the sauce is a tangy, fruity delight! I once skipped the alliums in favor of some garlic powder. Still fantastic. And my 4-year-old actually asks for this dish, which we know is the highest mark of culinary success.I appreciate that the author thinks I'm capable of babka, but it will be a while before I make that attempt. But I'm gearing up for the everything bagel smoked salmon galette!PS - where in the name of Gosh can I get amba in the US outside of New York City?

Author’s story and motivation for compiling the cookbook is very interesting. I’d originally borrowed the book from a friend but there were so many recipes I wanted to try that I bought my own copy.

It’s a beautiful cookbook, but not only. We find a story of recipes with a great selection of the best ones. It keep it simple -for example using recipes with few ingredients- but yet touches the expectation of a Jew cookbook (a traditional one) and a book for people eager to learn about the culinary culture. It has amazing pictures.

This book is wonderful! My husband is part Jewish and this does such a nice job of explaining some of the cultural aspects as well as the food. The recipes are wonderful and easy to follow!

Got this for my grandpa for his birthday and he absolutely loved it

Love that there's a photo of each recipe. Lots of great ones. Will try almost every one of them. Easy to follow. Not too many ingredients.

I highly recommend this book! There’s more than just recipes. The photos are beautifully done. Teaches you a lot :)