Loading Events

Women of WHC Present: Shannon Sarna

Modern Jewish Comfort Food

Sunday October 30, 2022 @ 5:00 pm - 6:30 pm

JBSC

The Women of WHC are excited to welcome cookbook author Shannon Sarna for a look at her latest cookbook and a cooking demonstration!

Sunday, October 30 at 5:00 pm at the Julia Bindeman Suburban Center

This program is free and open to everyone, but RSVP is required.

Check back soon for RSVP info

Click here to purchase this book through WHC’s Mitzvah Mall.


About the Book:

Comfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world―including immigration waves from Europe, the Middle East, North Africa, New York City, and beyond.

Sarna shares many traditional dishes, and then provides exciting variations that will bring heartwarming comfort to the home kitchen. Her Basic Tomato & Pepper Shakshuka is cleverly interpreted into a deep-dish pizza; Classic Potato Latkes invite vegetable-focused variations such as Beet & Carrot and Summer Corn Zucchini; and a multitude of dumplings reflect the range of the Jewish diaspora. Sweets include two kinds of Israeli-Style Yeasted Rugelach, Funfetti Macaroons, and more―ready to complete the holiday dessert table. Modern Jewish Comfort Food will inspire home cooks to connect to Jewish foodways and explore the history of this diverse cuisine.

About the Author:

Shan­non Sar­na is found­ing edi­tor of The Nosh­er, the widest-reach­ing web­site ded­i­cat­ed to Jew­ish food, which is part of the 70 Faces Media group. Shan­non grew up in upstate New York immersed in per­for­mance and music as well as sur­round­ed by diverse culi­nary expe­ri­ences: Her Sicil­ian Amer­i­can moth­er loved to bake, her Ashke­nazi Jew­ish father loved to exper­i­ment, and her grand­fa­ther was a food chemist who patent­ed Tang, among oth­er prod­ucts. Her writ­ing and recipes have been fea­tured in Bake from Scratch Mag­a­zineTaste of Home Mag­a­zineParade Mag­a­zineFood52The KitchnTablet Mag­a­zineJTA NewsNew Jer­sey Month­ly Mag­a­zineVine­pair, and Mod­ern Loss. She grad­u­at­ed from Smith Col­lege in Northamp­ton, Mass­a­chu­setts, with a degree in com­par­a­tive gov­ern­ment and Span­ish lan­guage and lit­er­a­ture and lives in South Orange, New Jer­sey, with her hus­band, three chil­dren, two res­cue dogs, and a bun­ny named S’mores. Her first cook­book, Mod­ern Jew­ish Bak­er: Chal­lah, Bab­ka, Bagels & More, was released in Sep­tem­ber 2017 by Coun­try­man Press.

Details

Date:

Sunday, October 30

Time:

5:00 pm - 6:30 pm

Venue

JBSC

Tags

Adult Ed, Lecture, Women of WHC

Organizer

Marsha Humphries