Posted by Nat Bernstein
If you had to guess which month of the year sees the highest cookbook sales, you might place your bet on one boasting a bountiful season harvest or a holiday feast. I would!
Fun insider tip from the publishing industry: most cookbooks are sold in January each year. Motivated by culinary, dietary, or weight-loss resolutions for the New Year, consumers stock up on titles introducing new foods and lifestyles — complete with step-by-step instructions. Indeed, my first personal achievement for 2016 was building a new home for my cookbooks (you can see it here!) and I’m itching to fill it with new ones! Including:
How does Scandinavian cuisine fit in a kosher kitchen, you ask? Well, for one, Fire and Ice: Classic Nordic Cooking is lovingly written by Darra Goldstein, founding editor of the James Beard Award-winning journal Gastronomica and the author of several academic articles and essays on Jewish food and culture. Also, I had a taste of Swedish pizza — topped with smoked salmon and cream cheese — in Crown Heights over the weekend and found it alarmingly scrumptious. So I’ll skip the shellfish, but sign me up for smoked arctic char, saffron buns, chanterelle soup, raspberry-rose petal jam, and other culinary gems from the Nordic lands!
- Stories from Scandinavia
- Interview with Rebecca Dinerstein, author of The Sunlit Night
- The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff & Jodie Morgan
Nat Bernstein is the former Manager of Digital Content & Media, JBC Network Coordinator, and Contributing Editor at the Jewish Book Council and a graduate of Hampshire College.