January 20, 2022, marks the second anniversary of this website. We have strived over the last two years to make our Jewish kitchens functional, joyful, and a refuge, almost exclusively during the COVID-19 pandemic. And as Jewish populations have dwindled drastically in many countries with each passing decade, in some cases permanently, we want to continue to honor specifically Jewish cooking traditions around the world. And now we also want to branch out to include more regional cookbooks without an apparent Jewish connection.
We are indeed in a golden age for regional cooking getting its due, and we are delighted to be expanding the website to meet those tastes. Our new vision fits the desires of our growing readership whose Jewish kitchens are genuinely global. They want us to share unique, brilliant cookbooks that they will keep in their kitchens in the years to come, even if they aren’t specifically Jewish recipes or Jewish writers.
Ancient cuisine, global culture. Kosher Salt Preserved is our new name.
We will still be sharing cookbooks and recipes, some from centuries ago, but most will be brand new. Whether written by home cooks, food writers, or professional chefs, we look to forge new paths on old customs. Here we delve into contemporary conversations about global cultures and local communities, and local cultures and global communities.
Welcome to Kosher Salt Preserved. We are new, but the same. It’s time for new Jewish kitchen traditions.
Pati Jinich, Claudia Roden; Sami Tamimi and Yotam Ottolenghi. All photos courtesy of their respective publishing houses.
Photo found on Pinterest, no details provided.
Edda Servi Machlin and Leah Koenig, photos courtesy of their respective publishing houses.
Via Unsplash, photo by Dave Herring.