The dessert table is the star of any Jew­ish gath­er­ing: sprin­kle cook­ies and hon­ey cake, airy meringues and flaky rugelach, sweets brim­ming with ten­der apples and bright pops of pome­gran­ate. Eager to bring a lit­tle extra sweet­ness to all our tables, Leah Koenig takes us on a delight­ful tour through the 2,000-year-old tra­di­tion of Jew­ish sweets. She shares recipes and sto­ries from his­toric Jew­ish com­mu­ni­ties in Venice, Syr­ia, and Curaçao; home bak­ers from Hun­gary and Poland; and up-and-com­ing dias­po­ra bak­eries across the Unit­ed States. Her 100 all-new recipes include cre­ative takes on famil­iar favorites, like Chai-Spiced Cheese­cake or Choco­late Tur­tle Bab­ka, and bring less­er-known gems to the con­ver­sa­tion, such as a lush Orange and Almond Cake and Fluffy Apri­cot Jam Dough­nuts inspired by Hun­gar­i­an fánk. Beloved for her well-researched sto­ry­telling and clear, encour­ag­ing direc­tions born from her own kitchen, Koenig ener­gizes the dessert canon as no one else can.