For years as a kosher food blogger, the idea of writing my own cookbook felt like a distant dream. I watched my fellow bloggers release incredible books, proud to display them on my shelves, but I struggled to define my own vision. However, as my presence on TikTok grew—not just as a blogger, but as a Jewish educator—things began to crystallize. I shared my Shabbos preparations, often including roasted broccoli for Nora, the only vegetable she would eat, and random weeknight meals that showcased the diversity of kosher food. To my surprise, the comments section was filled with encouragement: “I hope you write a cookbook one day!”

After years of sharing my recipes online, I decided it was finally time to turn them into a printed cookbook. Initially, I considered self-publishing and selling the book through Amazon. However, I realized I needed more accountability—someone to help me set deadlines, edit, and ensure the book’s global distribution. I also wanted to put my face in the book, something many Jewish publishers wouldn’t accommodate, so I knew I needed a publisher who could support that vision.

The first step was finding an agent and publisher who aligned with my goals. I wanted to work with someone who not only understood the culinary world but also respected the importance of kosher laws. Thanks to TikTok, I found an agent quickly. After mentioning in a video that I hoped to put a recipe in a future cookbook and needed an agent, a follower connected me with her friend who was an agent. After some research, I confirmed both the follower and the agent were legitimate, and we set up a meeting. It didn’t take long for me to see how amazing this agent was, and I quickly said yes and he helped me write my cookbook proposal. Honestly, I was initially worried about saying in a random video that I was ready to write a cookbook because I didn’t know how professional that was. But I’ve learned over the years that “professional” doesn’t mean you have to play it safe. 

Together, we met with several publishing houses. After numerous rejections (which is totally normal when you’re writing any kind of book, by the way), close calls, and maybe’s, we finally met with The Quarto Group and I fell in love with their team. To my relief, my publisher approached the project with genuine curiosity and respect for kosher food and my goals. They were eager to learn about Jewish practices and committed to ensuring the cookbook remained true to its roots while being accessible to a broad audience. Together, we are translating my vision into a cookbook that will appeal to both Jewish and non-Jewish readers.

As I write this article, my manuscript has been submitted (editing a cookbook is no joke!), the food photography is complete (we did it all in my house, and it was AMAZING!), and soon I’ll be preparing for a family photo shoot. Photographing the book in my home was really important to me to ensure everything was kosher. Renting a space and bringing in props would have made it impossible to freeze the food for later or enjoy the leftovers for dinner, both of which were important parts of the process for me.

One major lesson I’ve learned while writing this book is that it’s not something you can do alone. Building a trusted team is essential, and you want to work with people you genuinely enjoy spending time with because you’ll be spending a lot of it together. For 9 days, my food photographer, food stylist, kitchen assistant, and I worked side by side, cooking my recipes and ensuring the food looked as beautiful as it tastes. It was important to me that the photos reflect what you’ll actually make in your own kitchen—no fancy edits, no fake foods—so you can trust that what you see in print is exactly what you can create at home.

I’ve spent countless hours testing recipes and having others around the world test them as well, ensuring they work well in different kitchens, countries, and climates. I’ve also experimented with substitutions for readers who might not have access to all the products listed in the book. When people ask me “can I substitute ___ with ___”, I want to be as prepared as possible! And if there are any ingredients that are hard to get, like kishka or chili crisp, I am including homemade recipes as well. 

One of the most rewarding parts of writing this cookbook has been the opportunity to bridge cultures through food. Cooking is a universal language, and through this cookbook, I’ll be able to share a piece of my heritage with a wider audience. Not a day goes by on social media without someone making an antisemitic comment accusing Jewish people of “stealing” their food and one of my goals with this book is to show that food is meant to be shared. By learning about each other’s cultures, exploring the origins of different dishes, and celebrating their histories, we can come together, embrace diversity, and have fun making the recipes our own. I’ve received feedback from friends and recipe testers who aren’t Jewish but have found joy in cooking these recipes, and that has been incredibly fulfilling. I want people to know that you can cook anything you want from any culture and even make it your own!

The process of writing this cookbook has taught me that food has the power to connect us across cultural and religious divides. It’s been a privilege to share the flavors and traditions of kosher cooking with others, and I hope this cookbook will inspire readers—Jewish and non-Jewish alike—to explore and enjoy the rich culinary heritage it represents.