Product Description
For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day. "Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand."--Epicurious "Many beloved Jewish dishes don't always align with a vegetarian diet--until now."--Food Network Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens. With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features: - A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts.
- 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu "Brisket," Chickpea and Olive Shakshuka, and more.
- Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life. 2024 GOLDEN POPPY GLENN GOLDMAN COOKING AWARD WINNER!
2025 IBPA BOOK AWARD WINNER GOLD
- 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu "Brisket," Chickpea and Olive Shakshuka, and more.
- Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life. 2024 GOLDEN POPPY GLENN GOLDMAN COOKING AWARD WINNER!
2025 IBPA BOOK AWARD WINNER GOLD
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