I have a strong preference for cookbooks that just give us the ingredients and instructions, and a reduced portion of the writing around each dish. This proves that it can be done completely contrary to that way of thinking, and perfectly well at the same time. This book breaks the year down into four equal chapters, and gives us thirteen seasonally-aware dishes for each one, all kosher, all with a decent amount of effort and achievement, as befitting a holy day. But we get so much more.

Here there are routinely details of cooking in advance, and ideas of a full three-course menu (with sides, too) that the main can be a part of. We also may get a paragraph, or perhaps a full column, about the Jewish communities in the places the dish's flavours come from, whether it be Mexico, India, White Russia or somewhere else. Add on the typical introductory spiel and you'd think this suffered from a bitty, clumsy presentation, an over-writing, and a lack of clarity to the recipes as they were swallowed by all the surrounding culture.

To repeat, not so. OK, something gives, and that's the photos – there is something akin to a pull-out of a few colour images in the middle, and another near the close, but the rest ignores them. That implies this book is for someone with some kitchen nous, who doesn't need to see the finished product as an aim. But this does open us up to asking who this book is for.

For someone interested in Jewish life these days, this is brilliant – taking us through the year, nodding heads at the routine annual holidays, discussing what could be eaten each time (a Chinese is great for Christmas Eve, believe it or not). It's a fine corrective to a cookbook I saw recently that covered the whole of the Levant – and yet couldn't mention Israel. But I don't think this is for the gentile when all is said and done – which does open this up to a charge of preaching to the converted. The 'but' to that sentence is a large one, however – there is no one Jewish way of life or thought, and certainly not one Jewish cuisine. Therefore the housewife with the traditions of Iberia could well learn lots from the Eastern Med dishes, and vice versa.

Me – well, I know what I can buy and what I cannot, and I did find some of the dishes required more rarefied ingredients and spice blends. But the sweet and sour sauce here looks like simplified perfection (if the fish it is to be used for seems more complex), and the sweet honeyed baked salmon waits to be judged alongside my usual maple pan-fried one. But as I say I gained so much from reading around the dishes here, which is almost unique. Whether as a guide for Jewish cooks about modern thinking from corners of the diaspora other than their own, or a wider, richer introduction, a Jewish Eats 101, this is a classy success.

Fantastic recipe book featuring a range of dishes and a great background knowledge on Jewish customs and traditions surrounding Shabbat. Excellent for the beginner, the interested chef and for those wishing to find out more about religious holidays in Judaism.
Thanks to #NetGalley
For the opportunity to have read this ahead of publication and exchange for an honest review.

Wonderful book. Loved all the recipes. The recipes are well written with mostly easily accessible ingredients. I do wish there were more pictures included in the book.

52 Shabbats is a cookbook of recipes that can be used for Shabbat based on the season. The menu surrounds different basic recipes to be used throughout the year. It includes appetizers, main entrees, sides and desserts that can be mixed and matched throughout the year.

Thank you to NetGalley and The Collective Book Studio for an ARC of this book. I received an advance review copy for free, and I am leaving this review voluntarily.

This is a stunningly beautiful cookbook!

The recipes are all very unique, and all the lovely spices and deep flavors make my mouth water just thinking about them.

The ingredients are fairly easy to find, and the instructions are very detailed. I think any cook with a moderate amount of experience could make any recipe from this book, and there few quite a few a newbie cook can easily handle too.

I also appreciate that there are recipes in the back of the book to make some of the harder to find ingredients. Things like Tahini, Hawaij, and Za'atar are incredibly difficult to find in rural areas like mine.

Thank you to Netgalley and the publisher for providing me with a e-ARC of this cook book in exchange for an honest review,
I have mixed feelings about this book, most specifically, about the marketing as a "Shabbat every week of the year" cookbook. In some respects this was handled well- a lot of the notes detail how these recipes could be paired and served to create a complete meal and there are some great tips for preparing in advance. On the other hand, most of the recipes are not the types of recipes that most people will be preparing on a weekly basis. Many of the recipes in this cookbook require a lot of ingredients and are somewhat time consuming and/ or have many steps.
I did really appreciate the break down of the chapters by seasons/ time of year, including reference to the holidays that take place during that time. I also appreciated the diversity of the recipes both in origin and in flavors.
My absolute favorite thing about this cookbook is the last section- fundamentals. For me, that made up any other faults I found with this book. I especially loved the conversion chart in the back, as someone who is constantly looking up conversions on my phone as I cook.
The pictures in this book are beautiful and the directions are very clear., if not a bit lengthy.

Book Review: 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen by Faith Kramer

Rating: 3.5 Stars

As someone who enjoys hosting dinners but isn't deeply knowledgeable of Jewish traditions, I was excited to dive into 52 Shabbats. This book is a vibrant celebration of Shabbat dinners, and it’s clear that there’s something here for everyone, whether you're a seasoned pro at hosting or just looking to dip your toes into the custom.

Kramer's book introduces readers to the rich cultural tapestry behind Shabbat meals. She presents over fifty main recipes, along with more than twenty side dishes, accompaniments, and desserts. The way she organizes the book seasonally makes it super easy to source fresh ingredients, which not only enhances the authenticity of each dish but also brings a lively vibrancy to the table. I loved how the recipes are designed to be mix-and-match friendly, allowing for easy substitutions depending on what you have on hand or your dietary preferences.

What stood out to me was the pairing of each main recipe with a suggested menu that guides you seamlessly from start to finish. This feature takes a lot of the guesswork out of planning a Friday night meal. And let me tell you, the photographs throughout the book are stunning! They really do justice to the dishes and served as great visual inspiration for my cooking endeavors. That said, I did find myself wishing for a few more photos to further entice my culinary imagination.

Kramer's in-depth introduction provides a valuable context about Jewish traditions and the sense of community surrounding Shabbat. These insights added depth to my understanding of the rituals involved and made me appreciate the significance behind each meal even more. Plus, I enjoyed the cultural tidbits sprinkled throughout the book, giving readers a glimpse into Jewish communities worldwide.

In conclusion, while 52 Shabbats has its strengths—like its engaging layout and inspiring recipes—I would rate it a solid three stars. It certainly spiced up my Friday nights and opened my eyes to new flavors and traditions. However, I feel that it could have benefitted from a few more visuals to spark even more creativity in the kitchen. Nonetheless, if you're looking to explore global Jewish cuisine or simply want to enrich your culinary repertoire, this book is worth checking out!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.

52 Shabbats is a tantalising recipe book for Friday night diverse, flavoursome Jewish dishes for all.
I loved how this book was arranged seasonally, which was not just a great idea but was very helpful too. The photography of the finished dishes are mouthwatering and each recipe is easy to follow and create. There's some cultural stories and bits of information throughout the book, which was very interesting too. This would make a great book for any cook and has something for everyone inside.

52 Shabbats is an informative cookbook with great sounding recipes, great for those who follow the Shabbat and the kosher rules. I really appreciate the historical explanations of the Shabbat traditions.

Beautiful book with helpful information about the holidays and why they are celebrated. Includes recipes from a variety of Jewish communities. Recipes are achievable for the average cook with few ingredients that would be difficult to obtain. A good cookbook to supplement collections.

Sadly I only received this book 2 days before the archive date and before I could download it I was hospitalised. I see that all the reviws are good and the concept is so good that I can only say I am pleased to read them. I am writing this so that itis noted that although I cannot give a review there is a proper reason and not just uncaring.

A very interesting book and cookbook which gave me an insight into yet another nationality and way of cooking. I love that in food. Not only are there great recipes that I look forward to try but also the history and story behind the different Jewish styles and communities.

My only gripe is the format on the NetGalley Shelf at times makes it hard to read as the writing was very small. Otherwise a great book and many new recipes for me to try.

Thank you NetGalley and The Collective Book Studio for giving me the opportunity to read and review this book.

Rezension: 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen von Faith Kramer
Faith Kramer hat mit 52 Shabbats ein inspirierendes und vielseitiges Kochbuch geschaffen, das die jüdische Tradition des Schabbat-Essens in ein modernes, globales Licht rückt. Diese Sammlung von Rezepten, Geschichten und Ritualen ist weit mehr als ein Kochbuch – es ist eine kulturelle Entdeckungsreise, die kulinarische und spirituelle Welten miteinander verbindet.

Ein globaler Blick auf den Schabbat
Kramer gelingt es, die Wurzeln der Schabbat-Tradition zu respektieren und gleichzeitig deren Vielfalt durch Einflüsse aus verschiedenen Kulturen zu betonen. Sie präsentiert traditionelle Rezepte wie gefilte Fisch und Challah, bringt aber auch moderne, international inspirierte Gerichte wie Berbere-Linsen und Kardamom-Cheesecake auf den Tisch. Diese Mischung macht das Buch sowohl für diejenigen interessant, die ihre jüdischen Wurzeln pflegen möchten, als auch für Menschen, die neugierig auf diese Tradition sind.

Die Rezepte sind saisonal organisiert, was sowohl praktische als auch kreative Vorteile bietet. Dies ermöglicht nicht nur einen Fokus auf frische Zutaten, sondern hilft auch dabei, die Menüs an den Rhythmus des Jahres anzupassen.

Rezeptvielfalt und Zugänglichkeit
Mit über 50 Hauptgerichten und 20 Beilagen, Desserts und Begleitgerichten bietet 52 Shabbats eine beeindruckende Auswahl. Besonders bemerkenswert ist die Flexibilität der Rezepte. Kramer liefert zahlreiche Tipps für Variationen und Substitutionen, sodass die Gerichte an verschiedene Diäten und Vorlieben angepasst werden können. Das macht das Buch zugänglich für alle – unabhängig davon, ob man regelmäßig koscher kocht oder einfach nur auf der Suche nach neuen Geschmackserlebnissen ist.

Die Rezepte sind klar und einfach beschrieben, selbst für weniger erfahrene Köche. Gleichzeitig bleibt genug Raum für Kreativität, sodass man eigene Interpretationen einbringen kann.

Essays und Geschichten: Ein Blick hinter die Kulissen
Ein Highlight von 52 Shabbats sind die kurzen Essays, die zwischen den Rezepten eingestreut sind. Kramer beleuchtet die Geschichte und die kulturellen Hintergründe der jüdischen Küche in verschiedenen Teilen der Welt. Diese Abschnitte machen das Buch zu einem wertvollen Bildungsinstrument, das Einblicke in globale jüdische Gemeinschaften und deren Esskulturen bietet.

Von der Bedeutung des Challah-Brots bis hin zu den Ursprüngen bestimmter Gewürzmischungen: Diese Geschichten machen das Buch zu mehr als nur einer Rezeptsammlung. Sie laden dazu ein, tiefer in die kulturellen und spirituellen Aspekte des Schabbat einzutauchen.

Die Bedeutung des Schabbat-Rituals
Ein weiterer Pluspunkt ist Kramers Erklärung der Schabbat-Rituale. Für Leser*innen, die mit dieser Tradition nicht vertraut sind, bietet das Buch eine hilfreiche Einführung. Kramer stellt die spirituelle und gemeinschaftliche Bedeutung der Freitagsabendessen heraus und zeigt, wie sie ein Ankerpunkt im hektischen Alltag sein können. Dabei betont sie, dass das Schabbat-Essen für alle offen ist, unabhängig von religiösem Hintergrund oder Praxis.

Ein visuelles und kulinarisches Fest
Die Gestaltung des Buches ist ein Augenschmaus. Hochwertige Fotografien begleiten viele der Rezepte, was nicht nur Appetit macht, sondern auch eine Vorstellung davon gibt, wie die Gerichte präsentiert werden können. Die Ästhetik des Buches spiegelt die Wärme und Eleganz wider, die man mit einem Schabbat-Dinner verbindet.

Fazit: Ein modernes Standardwerk
52 Shabbats ist mehr als nur ein Kochbuch – es ist eine Einladung, Traditionen zu pflegen und gleichzeitig neue Horizonte zu entdecken. Faith Kramer hat ein Werk geschaffen, das sowohl lehrreich als auch genussvoll ist. Die Kombination aus traditionellen Rezepten, globalen Einflüssen und kulturellen Einblicken macht dieses Buch zu einem Muss für Feinschmecker, Geschichtsinteressierte und Gastgeber gleichermaßen.

Egal, ob man regelmäßig Schabbat feiert oder einfach neue Ideen für ein besonderes Abendessen sucht, 52 Shabbats bietet eine Fülle von Inspiration. Es ist ein Kochbuch, das man nicht nur wegen der Rezepte liebt, sondern auch wegen seiner Botschaft: Gemeinschaft, Kultur und der Genuss guten Essens stehen im Mittelpunkt.

Bewertung: ⭐⭐⭐⭐⭐

Shabbat, the start of the Jewish Sabbath and a time to share food with family and friends. The book starts with a helpful summary of the various Jewish communities around the world and their origins which explain some of the food styles. 52 recipes are presented covering soups, mains and desserts through the four seasons. The ingredients are all easy to find in a standard supermarket and there are recipes for the homemade herb and spice mixes, dressings and so on. Instructions are easy to follow, alternatives suggested and which recipe goes with what - the essence of Shabbat. As useful to people of non Jewish faith. The only slight drawback is that the beautiful colour photos are together in the centre rather than being with 'their' recipe and there are not that many of them. Thanks to NetGalley and the publisher for an advance copy.

I enjoyed the recipes but would have enjoyed the book more overall if it had been in a different format. It’s hard to read in the NetGalley Shelf app. I basically just zoomed in on recipes and took screenshots to read them but that’s not the easiest way to read a cookbook. Also, this cookbook needed more pictures and the pictures needed to be with the recipes. It’s odd having so many pictures in the middle of the book rather than with the recipes.

Now, on to the recipes that sound most delicious:
Turkey w tahini and sweet potato crust
Stuffed cabbage meatloaf
Matzo ball and chicken soup
Tahini mashed potatoes
Latkes
Chopped tomato salad
Challah fritters w sweet tahini sauce

The ingredients seem reasonably easy to find and the recipes seem doable and not too time inductive,

I received an advance review copy for free, and I am leaving this review voluntarily. I appreciate the Jews, Jewish Food and the Global Jewish Kitchen section as I love to learn and liked there being a section just for fundamentals such as Matzo balls, chicken broth, Tahini dressing. It’s great that the recipes were split by season and covered the special days in that season at the beginning of the chapter with appetising photos included. I found the recipes easy to follow and having the make it Shabbat bit in each recipe is great as I can sometimes struggle to think of an appropriate side to dishes. Finally, as a Brit I loved the measurements conversion page as it makes the cooking experience easier.

52 Shabbats focuses on the history and culture of Jewish groups along with many different recipes from different countries.

The Sections are Fall, Winter, Spring, Summer, Side dishes & accompaniments, Desserts, Fundamentals

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

A well-put together book that focuses on recipes. Everybody loves an excellent food picture, but some cookbooks rely more on the visuals than the recipes.
This book is both well-presented and is rich in recipes. The variety is mouth-watering.

I adored how well put together this cookbook was. Suggestions for how to put together the meals to have a full shabbat dinner, and helpful tips throughout the book were much appreciated. The variety of dishes and recipes was a nice surprise. The food photography was spectacular and the recipes were written in an easily followed and thorough manner.

I really appreciated a shabbat specific cookbook that helps me to put together a nice weekly holiday meal for my family and friends.

An inspirational cookbook that will add flavour to your Shabbat table (conversation)

Faith Kramer's 52 Shabbats is a beautiful gem of a cookbook.
Sectioned into seasons (starting with Rosh HaShana in Autumn), the book features essays, (hi)stories of ingredients and menu suggestions, as well as some substitute ingredients. There is a separate dessert section, fundamental recipes and a side-dish section.

I especially appreciated the global approach, which makes the Ethiopian dishes a true highlight.

The typeset and graphics are nice, I only wish the beautiful photos were with the dishes instead of at the end of the book.

The conversion table at the back is helpful for cooks around the world.

I made the salmon and cauliflower which were great hits (and not spicy!). The recipes balance fruit and herbs beautifully and state clearly where you can try different herbs and spices to change them to your taste.

If there is something missing, I'd say it's more fish options or vegan mains (the cauliflower is nice but I would serve it more as a vegetable side).