<div>Here, at last, is a fresh, new way to think about Jewish food. In <i>The Seasonal Jewish Kitchen</i>, Amelia Saltsman takes us far beyond deli meats and chicken soup to explore a universally appealing world of flavors ideal for modern meals. She traces the delicious roots of Jewish cooking from ancient times all the way to today's focus on seasonality and sustainability, and also showcases the truly global nature of Jewish cuisine—including Eastern Mediterranean fare—which evolved as migrants and immigrants encountered the local ingredients in their new homes. Amelia draws on her own rich food history in a warmly personal cookbook filled with her trademark seasonal spins on beloved favorites, such as Apple, Pear, and Concord Grape Galette in Rye Pastry; Sweet Potato and Butternut Squash Mini-Latkes with Smoky Harissa and Labneh; and Roast Chicken with Tangerines, Green Olives, and Silan. She offers new ideas for old-world ingredients, such as buckwheat, home-cured herring, and<i>gribenes</i> (poultry cracklings), and brings us elegantly simple, timeless classics, including a pristine chicken soup. Inspired by the Jewish lunar calendar, Amelia divides the book into six market- driven micro-seasons that highlight the deep connection of Jewish traditions to the year’s cycles. This is Jewish cooking for everyone!</div>