Jewish cooking reflects the geographic variety of the Jewish people. What binds Jewish cooks everywhere are the laws of kashrut and the themes of the Jewish calendar. Yet within those strictures, cooks have adapted the flavors, colors, and techniques surrounding them— even when serving the most traditional dishes.

Joan Nathan, a cookbook author and columnist, presents favorite cooks from around the country preparing their versions of “Jewish classics.” Along the way, they talk about their relationship to food and family. They include a German-born challah- baker; a 93- year- old “firecracker” who makes the gefilte fish of her Russian youth; a chef from Vail who makes a perfumed Sephardic brisket; a Miami celebrity chef known for his old- fashioned latkes; and a cheesecake baker from Berkeley.

Enjoy!