From Publishers Weekly
Twenty-five years ago, Nathan published The Jewish Holiday Kitchen, a landmark work that juxtaposed recipes with oral histories. Although she acknowledges that the past quarter century has brought some changes to Jewish cookinge.g., Kosher caterers are lightening their foods; "young American superstar chefs" have come onto the scene; California wineries now produce award-winning kosher winesNathan still relies on traditional recipes, such as My Mothers Brisket, Cabbage Strudel, Romanian Beet Borscht, Vegetable Kugels and Babka in her new volume. Revising and updating recipes from Holiday Kitchen and another previous work, The Jewish Holiday Baker, Nathan shares instructions for making nearly 400 dishes, dividing them by holiday: the Sabbath, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, Shavuot and the minor holidays. Lengthy introductions accompany each recipe, and Nathans ability to balance interesting tidbits with useful instructions make this a supremely worthwhile resource. She covers every cuisine of the Jewish tradition, from Central and Eastern European to Middle Eastern to American.
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It has been 25 years since Nathan's Jewish Holiday Kitchen
was first published. This volume gathers recipes from that book and from the food writer's Jewish Holiday Baker
(1997) for a celebratory revision. And what a collection it is: 400 recipes accompanied by personal commentary and culinary history passed down through generations of Jewish cooks. That's part of the charm here as readers learn that "eating fish symbolizes the hope of redemption for Israel" and other snippets of fact and folklore. Keyed mostly to eight major Jewish holidays-- from Shabbat to Shavuot--the recipes represent both eastern European and Sephardic traditions, and are nicely adapted for modern cooks: processors speed preparation, and ingredients such as packaged onion soup are occasionally used. There's even a recipe for "low-cholesterol challah." It's a tasty assortment for Jewish cooks but also for anyone interested in ethnic cuisine. Stephanie ZvirinCopyright © American Library Association. All rights reserved