Join author Leah Koenig, in celebrating her latest cookbook Portico: Cooking and Feasting in Rome's Jewish Kitchen. Leah will share a lively talk about Roman Jews' 2,000-year old history, introduce you to Rome's iconic (fried artichokes!) and lesser-known Jewish delicacies, and highlight the chefs, makers, and home cooks keeping those foods alive today. She will also demonstrate how to prepare two Purim-friendly recipes from Portico. You will have a chance to sample the dishes and grab a glass of wine to toast la dolce vita. Please register below!

Copies of Portico: Cooking and Feasting in Rome's Jewish Kitchen will be available for sale and signing after the event. Email Scattered Books (info@scatteredbooks.com) to pre-order or reserve your copy.

About Leah Koenig 

Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen was published in August, 2023 by W.W. Norton. Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from around the world of Jewish food. In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.

About Portico:

In PORTICO: Cooking and Feasting in Rome's Jewish Kitchen (WW Norton & Company), author Leah Koenig celebrates la cucina Ebraica Romana, one of Europe’s oldest Jewish communities, with more than 100 simple, deeply flavorful, vegetable-forward recipes. Existing for more than 2,000 uninterrupted years, Rome’s Jewish community has been shaped by hardship and determination to become a resilient, deeply knit entity, with a uniquely beguiling cuisine.
Portico showcases the Roman Jewish kitchen’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.

Copies of Portico: Cooking and Feasting in Rome's Jewish Kitchen will be available for sale and signing after the event. Email Scattered Books (info@scatteredbooks.com) to pre-order or reserve your copy.