Here, at last, is a fresh, new way to think about Jewish food. In "The Seasonal Jewish Kitchen," Amelia Saltsman takes us far beyond deli meats and kugel to a universally appealing world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking. Amelia Saltsman is the daughter of a Romanian mother and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her cooking reflects her eclectic background, with the diverse flavors and cultural touchstones that have made her first book, "The Santa Monica Farmers’ Market Cookbook," a beloved classic. RSVPs appreciated.