Customer Reviews

Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

5 star:		(11)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This book contains user-friendly recipes, and most of the ingredients called for are easily obtainable. The majority of the recipes appear to be for dishes that are actually eaten by Jews rather than for ones that are definitely not part of Jewish cuisine although they have been passed off as such by some authors. Ms. Nathan is passionate about the food she describes and provides a generous amount of information on the history, lore, and cultural and religious traditions of the Sephardic and Ashkenazic Jews who settled in America. She also includes menus, a helpful glossary of Jewish terms, and many interesting illustrations.

I would also like to recommend "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This definitive volume offers superb recipes and fascinating text, including information on the region's minorities (particularly Jews and Armenians) that is not found in previous cookbooks.

This cookbook is incredible. It not only has recipes I never thought I'd find, it presents a unique history of Jewish food and people in such a way as to bring a warm feeling to anyone of any background reading this book. It is no wonder this cookbook has received cookbook awards. That is its just deserts. In fact, this cookbook transcends its subject area, as well as the category of book. This is a cookbook that deserves a medal for fostering understanding of a people and their heritage. This cookbook was published at a unique time in the history of Jewish Cooking, capturing recipes that otherwise might have been lost to many.

What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.

A superlative cook book.Full of history and nostalgia.Fun to read as well as to cook from.It keeps me connected to my past.

Many times I've heard someone say, "I enjoy just reading cookbooks," and thought that as silly as buying a CD just to watch it spin. Then I got Joan Nathan's Jewish Cooking in America. Sure its got great recipes--many classics you'll recognize as well multitudinous and scrumptious variations--but it is also a history of Jewish culture told through food. Here you can read about the origins of the Manichewitz brand, the vital social importance of vegetable shortening, how to keep Kosher in rural Vermont, and the first matza bakery. This book really is delightful and fascinating to read. It gave me a much deeper appreciation of Jewish ethnic cooking and greater pride of my American Jewish heritage.

But don't overlook the cooking. Here you will find recipes for the foods you haven't had since you sat on a phonebook at your grandparents' Seder table. Then after you've had the gefilte fish and cholent your Bubbie made, you can try the equally authentic, traditional recipe of another region. (Did you know there's a difference between Yankee and Southern matzah balls? The former are plain and fluffy, the latter dense and spicy). And then sample Jewish versions of traditional American fare, like Texas chili. And don't overlook the Sephardic dishes and the recipes of our Syrian brethren.

All in all, Jewish Cooking in America is a valuable addition to the kitchen and the library.

After seeing one episode of the PBS TV show (with three recipes on making mouth-watering beef brisket), I knew I had to have this cookbook. Fortunately I received it for Christmas! What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating food histories and personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.

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.

The receipes are functional, even if you are not a gourmet chef. But the stories behind them are just fun to read! A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!

At first, I thought I was just buying a book of recipes, but started reading and found that it was a history. Bought it for my daughter & am going to buy more for gifts.

Fabulous cookbook! Great recipes with detailed instructions. You don't have to be Jewish to love the food presented in the book. So many variations on the same theme, you'll be amazed. Every recipe I have made has been tried and true, a must for every kitchen. I aggree with other reviewers that the book makes for wonderful reading as well, history, stories, background, a real keeper!!