If heymish (Yid­dish for ​“cozy”) was an Eng­lish word, then it would be the per­fect adjec­tive for Amy Rosen’s warm-heart­ed cook­book, Kosher Style. It is fun­ny and full of wit, as the intro­duc­to­ry pages end with, ​“Ess, ess, mein kind! (Eat, eat, my child!).”

Before Rosen delves into her recipes, she pro­vides some intro­duc­to­ry sec­tions that give con­text to the book. The first is called ​“On Eat­ing Kosher,” where the author explains the mean­ing of ​“kosher style.” ​“So what makes ​“Kosher Style” kosher?” she asks. ​“Absolute­ly noth­ing. Kosher style refers to foods that are tra­di­tion­al­ly served and eat­en by Jew­ish peo­ple — pri­mar­i­ly east­ern Euro­peans, or Ashkenazim.”

Rosen also pro­vides a ​“Glos­sary of Jew­ish terms,” which includes, ​“Feh — An expres­sion of dis­gust, rep­re­sen­ta­tive of the sound of spit­ting, as in ​‘Did you see him in that tan leisure suit? Feh!” and ​“Klutz — A clum­sy per­son, prone to break­ing your prized glass­ware. Every fam­i­ly has one” as well as, ​“Kvetch- Both a verb and a noun, mean­ing to com­plain or whine…Every fam­i­ly has one.”

“Uncom­pli­cat­ed Pantry” lists Mat­zo as ​“A dry-as-the-Negev unleav­ened bread that is tra­di­tion­al­ly eat­en dur­ing Passover, also used in cook­ing: see mat­zo brei, mat­zo balls, mat­zo piz­za, mat­zo lasagna, mat­zo brown­ies, and so on to eternity.”

Rosen includes recipes for tried-and-true Jew­ish del­i­ca­cies, like home­made cream cheese in the chap­ter ​“Brunch & Schmears” and chick­en soup (aka Jew­ish Peni­cillin) with an instruc­tion for a pris­tine broth in ​“Soups & Such.”

While ​“Nosh­es & Sides” has a spe­cial ​“Warm Mar­i­nat­ed Olives” which is for, ​“When you’re pressed for time but want some­thing ready to nib­ble on as soon as guests arrive…” the chap­ter, ​“Eat! Eat!”! cov­ers delights such as ​“Mia­mi Ribs,” ​“Clas­sic Cab­bage Rolls” and ​“Maple-Soy Brisket.”

From sim­ple and clas­sic to elab­o­rate and com­plex, these dish­es are accom­pa­nied by pho­tographs in full col­or that are admirably placed for total inspi­ra­tion, such as the pic­ture of the Veg­e­tar­i­an ​“Chopped Liv­er.” Anoth­er heymish touch is the inclu­sion of the author’s bat mitz­vah invi­ta­tion of 1982.

“A Lit­tle Some­thing Sweet” fea­tures the clas­sic NYC Egg Cream, which ​“con­tains nei­ther egg nor cream, but tastes like a fizzy melt­ed Fudgsi­cle.” This recipe even includes the instruc­tions for mak­ing your own choco­late syrup!

The last chap­ter, ​“Ten Menus,” fea­tures curat­ed menus for clas­sic Jew­ish hol­i­days or social gath­er­ings: Sun­day Brunch,” ​“A Nosh for a Bris,” ​“Dairy Break-Fast,” ​“Swelle­gant High Hol­i­days,” and the thought­ful ​“Dish­es to Bring for Mourners.”

At the end of the book, Rosen pro­vides an excel­lent index and thanks many, includ­ing Sein­feld, Israel, Cana­da, Amer­i­ca, Poland, Rus­sia, and as always, chocolate.