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Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this book Joan Nathan gathers together more than 300 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who came and settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country. What makes Jewish cooking unique is the ancient dietary laws that govern the show more selection, preparation, and consumption of food by observant Jews. Food plays a major part in rituals, past and present, binding family and community. It is this theme that informs every page of Joan Nathan's warm and lively text. Every dish has a story--from thecholents(the long-cooked rich meat stews) andkugels(vegetable and noodle puddings) prepared in advance for the Sabbath to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with whitefish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy's cheesecake became household words and how American products like Crisco, cream cheese, junket, and Jell-O changed forever the way Jewish women cook. The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today's tastes as well as some of thenouvellecreations of Jewish chefs from New York to Tuscany. show lessTags
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News flash! Not everybody's chicken soup is the way your bubbe used to make! This is a great cookbook, filled with recipes from all over America, of Sephardic and Ashkenazic origin, influenced by where people settled. Gefilte fish is made with whitefish, salmon, haddock or shad, depending on what fish swims in the ocean, lake or river near by. There are latkes with zucchini and chili in Arizona and curried sweet potatoes in Flatbush.
Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.
Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.
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22+ Works 1,499 Members
Joan Nathan is the author of many books on Jewish food, including the award-winning Jewish Cooking in America, The Jewish Holiday Kitchen, and The Jewish Holiday Baker. She lives in Washington, D.C. (Bowker Author Biography) Joan Nathan lived in Israel for three years, where she worked for Mayor Teddy Kollek of Jerusalem. In addition to her show more several other books, she is the author of "Jewish Cooking in America", which won both the James Beard Award & the IACP/Julia Child Cookbook of the Year Award. She was the host of the nationally syndicated television series "Jewish Cooking in America with Joan Nathan", based on the book. Ms. Nathan lives in Washington, D.C. (Bowker Author Biography) show less
Awards and Honors
Awards
Series
Common Knowledge
- Publisher's editor
- Jones, Judith
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- Members
- 315
- Popularity
- 100,574
- Reviews
- 1
- Rating
- (3.94)
- Languages
- English
- Media
- Paper
- ISBNs
- 4
- ASINs
- 1
