Kosher Style

“The traditional Jewish food of my ancestors, full of deeply-layered flavor and hearty preparation, is forever the standard by which all other comfort food is measured. That’s why I am thrilled to add Amy’s Kosher Style to my library. It’s a brilliant homage to what is possibly the tastiest food on earth, with recipes that are more relevant and satisfying than ever before. So eat, eat! I’m certain you’ll savor every bite for many years to come.”
—Gail Simmons, food critic, TV host and author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating

“Evoking memories of tables past, Amy Rosen has written a joyful cookbook with a modern approach. With her charming, witty style she draws you in—Jewish or not. You will love the stories, the ambience and the perfectly-tested recipes. Egg Cream, anyone?”
—Lucy Waverman, food writer and author of The Flavour Principle

“Amy is a woman after my own nostalgic heart. She means business in the kitchen with her hip spins on delicious Jewish classics. Rooted in the tried-and-true, hand-me-down recipes of her bubbes and nanas, Amy’s warm, imaginative eye catches me at every turn of the page. Breakfast, brunch, lunch, snack, dinner and dessert! I’d happily eat six meals if Amy’s PB&J bread pudding is on the table.”
—Christina Tosi, CEO, Chef and Founder of Milk Bar

“If this comprehensive cookbook of Jewish lore, Jewish love, Jewish language and even Jewish vegetarian chopped liver had come out when I was a child, I could have avoided the agony of attending Hebrew School. It’s a step-by-step guide to culinary bliss.”
—Alan Richman, James Beard Award–winning food writer

“Amy Rosen not only captures the food and flavor of the Jewish kitchen, she gives voice to the cuisine’s hilarious, frequently delicious soul; one that gives seemingly ordinary dishes a personality worthy of a biblical legend (or a great Seinfeld episode).”
—David Sax, author of Save the Deli

“A smart response to food industry news that more than 40 percent of packaged food in the U.S. now has kosher designation. Whether people are buying it for religious reasons, perceived cleanliness, dietary restrictions, or to avoid allergens like shellfish, kosher cooking is highly crave-worthy. Her collection of nostalgic, bubbe-approved recipes includes latkes, kugel and matzah ball soup, plus her own kosher spins like quinoa-tofu bowls and honey-harissa roast veg.”
—Chatelaine

“For those seeking more culinary chutzpah, James Beard Award-nominated, award-winning journalist Amy Rosen channels the matriarchs of Jewish kitchens to bring you the ultimate collection of knishes, latkes and matzo ball soup.”
—The Globe & Mail

Amy Rosen is a James Beard Award-nominated, award-winning freelance journalist. She is the editor of Modern Farmer magazine and contributes regularly to enRoute, The Globe and Mail and Food & Drink, among others. She is the author of five books, including the bestselling Toronto Cooks and its follow-up, Toronto Eats. Amy is also the founder of Rosen’s Cinnamon Buns. She lives in Toronto.

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