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Jewish Holiday Kitchen Paperback – November 7, 1988
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More About the Author
In 2004 Ms. Nathan was the Guest Curator of Food Culture USA, the 2005 Smithsonian Folklife Festival on the National Mall in Washington, DC, based on the research for her book, The New American Cooking.
Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, and National Public Radio.
An inductee to the James Beard Foundation's Who's Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress.
Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master's degree in French literature and earned a master's in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival. The mother of three grown children, Ms. Nathan lives in Washington, D.C. and Martha's Vineyard with her husband, attorney Allan Gerson.
Top Customer Reviews
I liked the book so much I sent copies to all my kids so they would not be caught without the tools to put out a great Passover meal. There are several recipes just for haroset. The recipe for Homentashen is easy as is the one for rugala. You will find recipes for fish when you don't want meat. Try the challah For those readers who have lost there Mother's or Buba's recipes The Joan Nathen Holiday Kitchen is a Godsend. Mrs. Nathen writes more than recipes. She gives us history and why the items work for the Holiday. When you are at your wits end trying to put together a holiday meal this is the cookbook you will reach for over and over again.
I liked the book so much I sent copies to all my kids so they would not be caught without the tools to put out a great Passover meal. There are several recipes just for haroset. The recipe for Homentashen is easy as is the one for rugala. You will find recipes for fish when you don't want meat. Try the Challa recipe. I love this book!
The book is divided by holidays and provides a variety of recipes made in Jewish kitchens throughout the world. In the preface of each chapter, informative text provides insight into the way traditional foods were cooked in different areas of the world.
I still make my grandmother's matzo ball soup, her gefilte fish and her chopped liver. But everything else I serve comes from the favorite recipes I discovered in Joan Nathan's lovely book.
We have a bread machine and make fresh challah every Shabbos , but you have to try the 400 year old challah recipe at least once--it is an experience unto itself. And make sure you follow the odd instructions as written.
There are so many wonderful old world recipes that you just won't find in other cookbooks. No matter what else I may gift, I have always included a copy of this cookbook to every Jewish friend who has gotten married (male or female) for as long as I can remember.
Easy to follow recipes.
Lots of choices for everyone - meat eaters and vegetarians.
Most Recent Customer Reviews
Great stories accompany the recipes! The stuffed cabbage tastes just like my grandmother's!Published 3 months ago by Amazon Customer
Great book but jacket is missing. Was never mentioned in descriptionPublished 7 months ago by Sima Gorokhovsky
i cant say there aren;t any good recipes i was curious but it is not what i was looking forPublished on January 19, 2013 by s.f.