Leah is a food writer and cookbook author who’s work has appeared in The New York Times, The Wall Street Journal, Epicurious, Saveur, Everyday with Rachael Ray, More, and Tablet, among other publications. Her work is primarily focused on the history and culture of Jewish cuisine, though she occasionally sneaks in articles about bourbon aged on a shark boat or fig trees in Brooklyn. Leah’s most recent cookbook, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen, was released in March 2015 by Chronicle Books. It received glowing reviews in the Wall Street Journal and Publisher’s Weekly, and was included in Food52’s popular Piglet Tournament of Cookbooks. She was also honored in the 2015 Forward 50, a list of the 50 most influential Jews in America. In addition to writing, Leah leads cooking demonstrations and workshops around the country, and beyond.