Join Bold Fork Books for the a celebration of the release of THE JEWISH HOLIDAY TABLE: A WORLD OF RECIPES, TRADITIONS & STORIES TO CELEBRATE ALL YEAR LONG with author Naama Shefi in conversation with Meryl Feinstein.

ABOUT THE JEWISH HOLIDAY TABLE

Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table.

Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one’s Moroccan sfenj recipe challenging the other’s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what’s served in a Jewish home on a Jewish holiday.

ABOUT NAAMA SHEFI

Naama Shefi is a kibbutznik and New Yorker whose work sits at the intersection of food, culture, community building, and art. In 2017, she founded the Jewish Food Society, a nonprofit organization, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel. She lives on the Lower East Side with her husband, Ilan, and their daughter, Ella.

ABOUT MERYL FEINSTEIN

Meryl Feinstein is a James Beard Award Winning chef, pasta maker, and food writer who left the corporate world for the food industry in 2018. After graduating from the Institute of Culinary Education and working at the renowned Lilia and Misi restaurants in New York City, she founded Pasta Social Club, a platform that brings people together over a love of food and learning. She is the author of the James Beard Award-nominated cookbook Pasta Every Day: Make It, Shape It, Sauce It, Eat It, and her writing and recipes have also been featured in Bon Appetit, Food & Wine, and Food52, among other publications.