The 32nd Edition of the Book Festival of the MJCCA Presents Jake Cohen, I Could Nosh…Classic Jew-ish Recipes Revamped for Every Day. In Conversation with Steven Satterfield, Executive Chef & Co-Owner, Miller Union Restaurant. Author Talk, Q & A & Book Signing. Dessert Reception featuring recipes from the cookbook to follow.
For New York Times bestselling author/food world darling Jake Cohen, noshing isn’t just a habit, it’s a lifestyle. Noshing is about hospitality, after all, whether that means keeping your fridge stocked with turkey club ingredients for the perfect midnight snack or stashing a Big A** Lasagna or Braised Brisket in the freezer in case friends show up hungry and unannounced.
In the follow-up to his beloved bestseller Jew-ish, I Could Nosh brings Jake’s signature modern flair to traditional Jewish recipes that are soon to become everyday favorites and new holiday traditions. With this cookbook, readers can nosh morning, noon, and night, with creative, must-cook recipes.
I Could Nosh is the natural next step for Jake—it traces his journey towards a deeper understanding of his Jewish identity, and gives readers even more reinvented classics that they can cook any day of the week—whether that’s a quick, weeknight meal, or an over-the-top spread for entertaining. With a whole lot of creativity, and a dash of chutzpah, this collection is a must-have for food lovers everywhere, whether they’re Jewish, Jew-ish, or not Jewish at all.
ABOUT THE AUTHOR
Jake Cohen is a New York Times bestselling cookbook author and nice Jewish boy from NYC. Jake and his recipes have been featured on Rachael Ray, The Drew Barrymore Show, Live with Kelly and Ryan, Good Morning America, and the Food Network and in the New York Times, Food & Wine, The Wall Street Journal, Bon Appetit, and Forbes (making the 30 Under 30 list in 2022 for Food & Drink), among others.
ABOUT THE MODERATOR
Steven Satterfield is the James Beard Foundation Award-winning chef and co-owner of Miller Union, a celebrated, seasonally driven restaurant in Atlanta. Steven is deeply committed to the progressive culinary community and holds leadership positions with Slow Food Atlanta and the Atlanta Mayor’s Office Food Waste Advisory Committee. He is also a proud and active member of Georgia Organics, a nonprofit that connects eaters with farmers and restaurants. Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017 and Miller Union was recognized as one of the country’s best restaurants by Eater National, Esquire and Bon Appetit.
GENERAL ADMISSION TICKETS INCLUDE A COPY OF THE COOKBOOK
Additional books will be available for purchase on the evening of the event from our partner bookseller, A Cappella Books!
5342 Tilly Mill Rd
Atlanta, GA 30338
