Portico: Cooking and Feasting in Rome's Jewish Kitchen


Product Details

$37.50  $34.88
W. W. Norton & Company
Publish Date
8.27 X 10.28 X 1.05 inches | 3.0 pounds

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About the Author

Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her work has appeared in the New York Times, Food & Wine, Epicurious, Food52, and more. She lives in Brooklyn, New York, with her family.


A gorgeous, heartfelt book that shines light on a uniquely delicious corner of Roman cuisine. A fascinating read--and a delight to cook from!--Gwyneth Paltrow, actor, CEO goop
A talented interpreter of both cuisine and culture, Leah Koenig combines her celebrated research skills and cooking chops with a tenderness that brings Rome's Jewish recipes and stories to life. I'm heartened to know that any time I want, I can simply open Portico to bring authentic, soulful Jewish Rome into my home kitchen.--Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen
How do you distill Europe's most ancient Jewish cuisines into a single volume without compromising their richness? Ask Leah Koenig, who has assembled recipes that paint a complete portrait of Rome's cucina ebraica, from long-rooted favorites like concia and pomodori a mezzo to the spiced and garlicky cershi and tbeha of the Libyan diaspora.--Katie Parla, author of Food of the Italian Islands
Let Leah Koenig be your guide to the centuries-long history and culinary splendors of Roman Jewish food. These dishes feature everything I love about Jewish cooking--warming stews, pickled things, international flavors from Jewish diasporas, and, of course, creative takes on cooking with matzo, seen through the lens of Italy's produce-driven cuisine. Koenig's recipes are fresh and weeknight-friendly with crystal clear explanations on less-obvious techniques, like preparing and frying Roman Jewish artichokes.--Lucy Simon "Food & Wine"
Koenig's well-researched journey delivers a wealth of history, detailing waves of immigration that shaped Roman Jewish cuisine.--Sarah Tansley "Library Journal"
Sumptuous . . . Koenig delivers a lively tale of modern-day Roman Jewish food culture, peppering it with bright and enticing photography and histories and anecdotes from Jewish chefs, butchers, and others living in the Eternal City.--Jessica S. Levy "Booklist"
A vibrant culinary tour. . . . Koenig's inviting introduction to Roman Jewish fare is sure to inspire home cooks of any faith.-- "Publishers Weekly"
It was only recently that I explored the food of Rome's Jewish community. Between olive-oil-soaked vegetables and crispy fried artichokes, I couldn't get enough. I can't wait to bring these recipes into my own kitchen with Koenig's newest cookbook.--Sheela Prakash, author of Salad Seasons, in Food & Wine