Joan Nathan, an American, author of The Children's Jewish Holiday Kitchen, lived in Jerusalem for three years. Her review of Jewish-American cuisine contains more than 300 kosher recipes, with added information on Jewish dietary laws and Jewish culture, drawing from both Sephardic and Ashkenazic traditions. She gives Old World cooking extensive coverage, including foods from Bukhara, Salonika, Israel and Georgia, and writes knowledgeably of New World adaptations. The recipes cover Jewish standards, like homemade bagels and pickled herring and more American-influenced dishes like Cajun matzoh balls with green onions, or American haroset. The book won the 1995 Julia Child Cookbook Award in the American Category. --This text refers to an out of print or unavailable edition of this title.
You don't have to be Jewish to like the latest entry in the Knopf Cooks American series. You don't even have to like Jewish cooking. A food-lover's guide to Jewish American history and culture, it dishes up not just recipes but appetizing anecdotes, insights about various forms of religious observance and how they have been affected by transplantation to the New World, even a few jokes. Nathan ( Jewish Holiday Kitchen ), a skillful writer and an energetic researcher, evokes the greenhorn's astonishment at the plentitude of oranges; documents the "revolution" in kosher cooking inspired by the introduction of vegetable shortening in the '10s; explains how enterprising Jewish admen convinced various food manufacturers to tailor their products for kosher consumers; calls on Southern families who replace the walnuts and almonds of Eastern European cookery with pecans, and visits Maine cooks who prepare mock lobster salad. Her focus is expansive, covering not just standard Ashkenazic and Sephardic dishes and traditions but foods and customs from Bukhara, Salonika, Israel and Georgia as well as original Jewish American hybrids. The recipes themselves, clearly outlined if not always easy to execute, constitute something of a Jewish culinary hall-of-fame, with faithfully preserved instructions for homemade bagels and pickled herring, Lindy's cheesecake and contributions from chic restaurateurs (Wolfgang Puck, Anne Rosenzweig). Illustrations not seen by PW. BOMC alternate, HomeStyle Book Club alternate.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
This book is more than a cookbook. It also a work of social history and provides insight into the American Jewish community historically. Read morePublished 4 months ago by Shalom Freedman
Don't have a bubbe to call your own and teach you the time-tested secrets to perfect matzo balls? No problem! You can buy a book instead. Read morePublished 10 months ago by Goldie
This book contains excellent, delicious recipes. The directions are clear and easy to follow. The histories that accompany the recipes bring a tie to people and families long gone. Read morePublished 16 months ago by bern
A major reason we bought this was for a recipe for the Hungarian honey cake, but it was a total disaster. Read morePublished 23 months ago by Bart S.
The best part of this book is the history of Jewish foods and food manufacturers in this country. Love the old ads! Read morePublished on March 29, 2013 by Judy L.
I knew her in Israel, back in the 1970's. She was a terrific cook then, too. This book is just marvelous. You will use it every day.Published on March 11, 2013 by Sharon Smith
It's a history lesson and a great source of information and background on all of the entries. It's terrific and I can't wait to start cooking up some of the stuff!Published on December 20, 2012 by California Greg
The stories, the recipes will give you an inside look at how these marvelous recipes came to be. Great book!Published on December 20, 2012 by divergent