So I think that’s very much a story of American Jewish food. ![]() We were exiled, moved somewhere else, started all over and managed to come up with something delicious that comes out of that. I think it’s our endless ability to adapt. What makes Jewish comfort food different from other cultures? I feel like that’s the universality of comfort food to me. We had a little bit and we had to make do with what we had – it’s a running theme that we all have in common. I think that comfort foods speak to the story of people. You’re Jewish, Italian, and, of course, American - what has your background taught you about the similarity of comfort food across cultures? I think it can be a point of connection beyond just Jews themselves, but helps us see the things that we have in common with other people from all over the world and the ways in which the food tells our stories and that we can relate to one another. So, I think comfort food very much speaks to this moment. After writing your last book, what inspired you to write about comfort food?Ĭomfort food is all about connection and, in these past few years that have been so hard for so many people, food can serve as a way of finding connection. I want to share some of those how-tos in a visual way, and also share where these recipes fit into our history and into our next chapter as Jews. Our family and our community life as Jews has changed so much in 100 years and 50 years, right? We’re not living in the same multi-generational communities as our parents and grandparents did, so it’s natural that some of the recipes and techniques behind dishes are lost. I think one of the things I’ve learned in my role as editor of the Nosher is about how people learn visually, so having the step-by-steps in “Modern Jewish Baker” was an aspect that I wanted to recreate in this book.Īnother hope for this book is that it will teach people a little bit about where the dishes came from and that it helps preserve these recipes and stories. I wanted it to be something that people actually use in their kitchens. This is very much a cookbook for home cooks, for people who want to learn, and for people who are going to really make the recipes. ![]() Shannon Sarna drizzles melted chocolate over coconut macaroons, one of the sweet recipes in her book.
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