The marketplace always seems to be bursting with Jewish-themed cookbooks, and this holiday season is no exception. Here’s a sampling of some of the new ones:

• “The Book of Jewish Food: An Odyssey from Samarkand to New York” by Claudia Roden (688 pages, Knopf, $37.50). A monumental work, this is the story of the Jewish people told through the story of Jewish cooking and includes some 800 recipes.

• “Kosher By Design Lightens Up” by Susie Fishbein (336 pages, Mesorah Publications, $35.99). This is the sixth title in the “Kosher by Design” series, which has sold more than 350,000 copies worldwide. Reflects the trend toward healthier eating, as Fishbein and certified nutritional expert Bonnie Taub-Dix collaborated to create 145 brand new recipes.

• “Healthy Cooking for the Jewish Home” by Faye Miller (416 pages, William Morrow Cookbooks, $29.95). In this collection of 200 or so recipes, an acclaimed cooking teacher and cookbook author presents a progressive approach to nutritious kosher cuisine.

• “Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations” by Jayne Cohen (592 pages, Wiley, $32.50). Cohen shares a wide-ranging collection of traditional Jewish recipes, organizing nearly 300 recipes around the major Jewish holidays.

• “The Book of New Israeli Food” by Janna Gur (304 pages, Schocken, $35). A new work that is at once a coffee-table book and a complete cookbook. Shows the sumptuous color, variety and history of today’s Israeli cuisine. The recipes represent the influences of many cultures in Israel, and include some creative interpretations of classics by Israeli chefs.

• “The Jewish Princess Cookbook: Having Your Cake and Eating It . . .” by Georgie Tarn and Tracey Fine (224 pages McBooks Press, $18.95). Offers accessible and quick recipes, and kitchen tips, for women who want to nurture their families, but don’t necessarily put cooking at the top of their priorities list. The tone is breezy, often tongue-in-cheek with Jewish Princess jokes, but all the recipes are kosher and include many Jewish classics.

• “Arthur Schwartz’s Jewish Home Cook-ing: Yiddish Recipes Revisited” by Arthur Schwartz (269 pages, Ten Speed Press, $35). Peppered with colorful and charming stories, with recipes from gefilte fish to Hungarian shlishkas (light potato dumplings). Schwartz is a minor media celebrity in New York, and even his “short” anecdotes run longer than the actual recipes in this book.

• “Jewish Holidays Cookbook” by Jill Colella Bloomfield (128 pages, DK Publish-ing, $19.95). Featured in j.’s Chanukah Gifts & Kids section last week, this fun book offers easy recipes kids will enjoy making and eating, including mandel bread, baked stuffed apples and sufganiot. Brings together parents and children for holiday-time cooking.