Welcome to Kosher Salt Preserved. We are new, but the same. It’s time for new Jewish kitchen traditions.

Our goal is to celebrate the diversity of Jewish populations worldwide and also celebrate regional cookbooks without an apparent Jewish connection. We are in a golden age for regional cooking getting its due, hallelujah.

We adapt, and we make our own, and so it goes.

Here we share cookbooks. Some from centuries ago, but most are brand new, or soon to be released. Whether written by home cooks, food writers, or professional chefs.

Here we delve into contemporary conversations about global cultures and local communities, and local cultures and global communities. Where once thriving Jewish communities existed, today they are mostly gone. We want to continue to honor those connections and contributions and take pleasure in the joy of cookbooks.

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Pati Jinich, Claudia Roden; Sami Tamimi and Yotam Ottolenghi. All photos courtesy of their respective publishing houses. 

Photo found on Pinterest, no details provided.

Edda Servi Machlin and Leah Koenig, photos courtesy of their respective publishing houses. 

Via Unsplash, photo by Dave Herring.