The Auschwitz-Birke­nau Memo­r­i­al Foundation’s cook­book Hon­ey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birke­nau Sur­vivors is a life-affirm­ing col­lec­tion of recipes, sto­ries, biogra­phies, and pho­tos that man­ages to rev­el in the joy of eat­ing and cook­ing while admirably hon­or­ing the tragedy of the Holo­caust. The recipes and the biogra­phies of each sur­vivor stand as tes­ta­ments to the tri­umph of sur­vival and the endurance of Jew­ish life. Each recipe reveals a new glimpse into sur­vivors’ fam­i­ly his­to­ries, as well as their lives after the war when many incor­po­rat­ed fam­i­ly food tra­di­tions into their new lives or adopt­ed new tra­di­tions along the way. While it may seem unusu­al for a casu­al ref­er­ence to years spent in a death camp to start off the descrip­tion and sto­ry for Plum Cake, it speaks to the lived expe­ri­ence of sur­vivors who con­tin­ued to process the trau­mas of that peri­od of their lives in every­day moments, small and large. The fact that a cook­book can cap­ture those nuances is what sets the book apart. Some sim­ple recipes, such as choco­late on toast, speak to the small plea­sures of life that sur­vivors can tru­ly appre­ci­ate. Oth­er recipes fea­tured in the book are clas­sics of the Yid­dish kitchen, such as gefilte fish, cold cher­ry soup, and Hun­gar­i­an shlishkes. Despite the grand­ness of the mis­sion of this book, the recipes are incred­i­bly appe­tiz­ing and beau­ti­ful­ly pho­tographed. The book stands on its own as a cook­book, and yet it offers so much more.