I posted reviews a bit slower this September for several reasons, all of them related to the recent slate of Jewish holidays. Most of my reading is done on an e-reader which I cannot use on the holiday. In addition, I’ve been spending every free moment preparing holiday foods, both traditional and new, because where I’m from that’s how we mark the passage of time. We honor our past and look forward to our future by cooking and baking the comfort foods we all love.

Which is why it is only fitting that the first book I post after the end of this high holiday season is Stacey Agdern’s romance Love and Latkes. The third in the Friendship and Festivals series, the book follows aspiring Jewish food critic Batya Averman as she attempts to overcome stage fright and feature Jewish food on national television by hosting her town’s inaugural latke fry off. The catch? One of the contestants is Abe, her high school crush gone awry who is hoping to use the contestant to further his own dreams of opening a kosher deli.

Ostensibly, this is a sweet second chance romance featuring Hannukah themes. In reality, it is a love letter to Jewish food and I am here for it! Batya and Abe reconnect over food, flirt by sending each other gifts of food and even engage in the age old applesauce vs. sour cream debate. This, my friends, is the stuff that Jewish foodie dreams are made of.

As I braided my round, raisin challa dough for Rosh Hashana I appreciated the discussion on keeping breads pareve so that those who keep traditional kosher laws can still eat them with meat. I thought about the ice cream shop in the novel that tried to blend new flavors into a historic family establishment. Most of all, I luxuriated in the banter that flew faster than soofganiyot off the plate at a Hannukah party.

For readers that are concerned they need to read the other two books in the series, I would encourage you to let that fear go. I will likely be picking up the other two books because I enjoyed meeting the characters featured within them and would like to know more of their story, but this was in no way necessary to my understanding of this book. It stands on its own. It was also safe for work and my commute.

I did however, have one large issue: apple sauce? Are you kidding me? Sour cream is my preferred latke topping ALL THE WAY. However, the argument about needing a non-dairy option to improve latke accessibility was a sound one, so I will grudgingly overlook this travesty. I will also ignore the use of food processors despite the fact that I like the texture I get by using a box grater for my potatoes/turnips/root vegetables.

In short, I loved this unabashedly Jewish book a latke.

Note: I received an arc of this book, no string attached, from the author after I asked her for one.

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