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Memories of a Good Meal
Recipes of Resilience Inspired by Stories of World War II Survival
Brief Description
An unforgettable collection of recipes inspired by ten diverse, moving stories of Holocaust survivors and WWII heroes, from James Beard Award–winning chef Alon Shaya with author June Hersh. Memories of a Good Meal is a culinary journey that celebrates the tenacity of the human spirit and...
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Format: Hardback
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Memories of a Good Meal
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Description
An unforgettable collection of recipes inspired by ten diverse, moving stories of Holocaust survivors and WWII heroes, from James Beard Award–winning chef Alon Shaya with author June Hersh. Memories of a Good Meal is a culinary journey that celebrates the tenacity of the human spirit and the transformative power of a good meal.
Twin Jewish girls, hidden by a Christian family, foraging for blueberries and wild mushrooms in the Polish forest. A Navajo code talker who carried a sachet of corn pollen as a talisman into battle. A small French town that rallied around the united cause of saving—and feeding—thousands of children during the Holocaust.
In this one-of-a-kind cookbook you’ll discover remarkable stories of ordinary people who did the extraordinary, and the unparalleled role that food played in their survival. Through exclusive interviews and rich archival material, each story is anchored by remembrances of good meals and insights from lives lived with intention and purpose. From Holocaust survivors who persevered against all odds to military heroes who saved thousands of people through their bravery and unwavering faith, these snippets of history give you a deeper understanding of the past and renewed hope for the future.
James Beard Award–winning chef Alon Shaya, along with culinary historian June Hersh, transform these moving accounts into recipes that will nourish generations to come. From humble potatoes eaten by a Polish partisan fighter to miso soup in a Japanese internment camp, dreams of warm hotcakes in a German POW camp, and culinary fusion in a Jewish refugee community in the Dominican Republic, these recipes are as diverse as the stories they honour:
- Hungarian Goulash with Buttered Egg Noodles
- Matzo Ball Soup with Avocado, Yuca, and Cilantro
- Chilled Blueberry Soup with Pine Nuts, Rosemary, and Crème Fraiche
- Gratinéed Pasta with Porcini Mushrooms
- Potato Dumplings with Bacon and Onions
- Grilled Steak with Blueberry Vinaigrette
- Leg of Lamb Braised Pomegranate
- American Cherry Pie with Hot Fudge
Inspired by Shaya’s work with the Rescued Recipes Initiative in collaboration with the US Holocaust Memorial Museum, Memories of a Good Meal is not just a cookbook, but a celebration of humanity, history, and the enduring power of food to sustain both body and soul.
Book Details
INFORMATION
ISBN: 9780063418790
Publisher: HarperCollins Publishers Inc
Format: Hardback
Date Published: 19 November 2026
Country: United States
Imprint: HarperCollins
Contributors:
- Foreword by National WWII Museum
Audience: General / adult
DIMENSIONS
Width: 202.0mm
Height: 254.0mm
Weight: 646g
Pages: 352
About the Author
Alon Shaya is the multiple James Beard Award-winning chef and co-founder of Pomegranate Hospitality. Born in Israel, raised in Philadelphia, and a proud New Orleanian, his food spans continents and cultures, from his modern Israeli restaurants Saba (New Orleans) and Safta (Denver) to the acclaimed Miss River (New Orleans), a love letter to Louisiana. In 2021, Alon spearheaded the Rescued Recipes initiative with the United States Holocaust Memorial Museum, which has raised close to one million dollars. The author of Shaya: An Odyssey of Food, My Journey Back to Israel, he has been recognized by Southern Living as one of the "50 People Who Are Changing the South" and by The Forward as one of the "50 Most Influential Jews in America." He lives in New Orleans with his family. June Hersh combined her passions as an avid cook and writer in her first book, Food, Hope & Resilience (originally Recipes Remembered), with all proceeds benefiting Holocaust-related organizations and institutions. She is also the author of The Kosher Carnivore, Still Here: Inspiration from Survivors and Liberators of the Holocaust, and Iconic New York Jewish Food, among others. June speaks across the country and writes on the topic of connecting food and culture. She has been a featured guest on numerous podcasts, radio and television programs.
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