Released in 2018, Too Good To Passover is more than just a great title. But, man, that’s a good book title. 

This is a terrific concept for a cookbook. Take one holiday and explore how different communities around the world celebrate it. Celebrating Pesach rituals – – before, during, and after – – from around the world, Jennifer Abadi is a culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. 

Both Sephardic and Judeo-Arabic seder menus pulse throughout the book, and Abadi shares her memories and those of diverse Jewish communities throughout Africa, Asia and Europe.‎ 

Cumin and allspice, rose water and almonds, this is what Abadi says, best represent her childhood memories of the Syrian Jewish celebrations of her childhood. Along with “the richly colored fruit, poured over meat dishes; bright yellow squash served with salty white cheese; candied fruit rinds and powder-dusted pastries.” Although those festivities were often held in Brooklyn’s Ocean Parkway, and she was raised in Manhattan.

If you live in NYC, as Jennifer still does, she teaches an expansive Jewish repertoire of cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). Private lessons are also available; visit www.JenniferAbadi.com for details. 

Abadi, Jennifer. Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories From Africa, Asia and Europe. Scotts Valley, California; CreateSpace Independent Publishing Platform. 2018. Paperback. RRP $27.00. 709 pages. Released: January 2, 2018.