Jew-ish

Cohen’s debut cookbook and the book that made him a household name in food media. Jew-ish reinvents classic Jewish recipes with a modern, cross-cultural sensibility, drawing from both his Ashkenazi heritage and his husband’s Persian-Iraqi Jewish traditions to create dishes that feel fresh without losing their soul.

Why Start Here

This is the book where Cohen’s voice comes through most clearly and joyfully. He writes about Jewish food with the confidence of someone who grew up eating it and the curiosity of someone who married into a different Jewish culinary tradition. The result is a cookbook that covers the classics (challah, matzo ball soup, brisket, babka, rugelach, latkes) with genuine expertise while also pushing them in unexpected directions.

The cross-cultural recipes are what make this book special. Cohen learned Persian rice techniques, Iraqi spice combinations, and Middle Eastern flavor profiles from his husband’s family, and he weaves those influences through his Ashkenazi foundations naturally. Saffron-spiced latkes, harissa-braised short ribs, and tahini-swirled brownies are not gimmicks but genuine expressions of how Jewish cooking evolves when traditions meet.

What to Expect

A colorful, energetic 272-page cookbook with beautiful photography and a personal, conversational tone. The recipes are well-tested and clearly written, with most dishes achievable on a weeknight. The baking chapter is particularly strong, with detailed instructions for challah, babka, and rugelach that will give you confidence with enriched doughs. Cohen teaches you to render schmaltz (chicken fat) early in the book and uses it throughout, so start there.