Brooklyn-based author Leah Koenig has penned six cookbooks about Jewish cooking, and her writing and recipes have appeared in the New York Times, Bon Appétit, and Food52, among others. Her latest, Little Book of Jewish Sweets, applies her refreshingly modern approach to confections like cookies, cakes, puddings, pastries, and other treats, resulting in delights like fig baklava, orange-chocolate rugelach, cinnamon-almond babka, and mocha black-and-white cookies. She’ll appear at Book Larder for a chat about baking, and guests will get to sample a recipe from the book. by Julianne Bell