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Joan Nathan's Jewish Holiday Cookbook Hardcover – August 17, 2004


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Joan Nathan's Jewish Holiday Cookbook + Jewish Cooking in America: Expanded Edition (Knopf Cooks American) + Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
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Product Details

  • Hardcover: 532 pages
  • Publisher: Schocken; Rev Upd edition (August 17, 2004)
  • Language: English
  • ISBN-10: 0805242171
  • ISBN-13: 978-0805242171
  • Product Dimensions: 9.1 x 7.8 x 1.7 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #64,681 in Books (See Top 100 in Books)

Editorial Reviews

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 cooking—e.g., Kosher caterers are lightening their foods; "young American superstar chefs" have come onto the scene; California wineries now produce award-winning kosher wines—Nathan still relies on traditional recipes, such as My Mother’s 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 Nathan’s 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

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 Zvirin
Copyright © American Library Association. All rights reserved

More About the Author

Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times and Tablet Magazine. She is the author of the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well asThe New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005. Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. Her other books include Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, and The Flavor of Jerusalem.

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.

Customer Reviews

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I highly recommend it for any Kosher home.
D. Zakar
Great Book full of delicious recipes, that have been tested by the author, I say that because they work.
divergent
I bought two copies of this book for my son and also for my daughter and new son-in-law.
adria schumann

Most Helpful Customer Reviews

38 of 41 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 7, 2006
Format: Hardcover
`Joan Nathan's Jewish Holiday Cookbook' by the `Paula Wolfert' of Jewish cooking, Joan Nathan, is an updated composite of two of her earlier books, `The Jewish Holiday Baker' and `The Jewish Holiday Kitchen' on the 25th anniversary of the publication of the latter volume.

I have reviewed only one other book of Jewish cooking, the big `New York Times' book of Jewish recipes and I can unequivocally say that as a first book on Jewish cooking, Nathan's book is a far, far superior starting point. The only reason you may want to buy the `New York Times' volume is if you are already so thoroughly knowledgeable about Jewish cuisine that all you want is a big book of good recipes.

I get the sense from this book that the fact that it deals only with `holiday' cooking does very little to limit the scope of the recipes, as it not only deals with the yearly holidays but also that cooking which is particular to the restrictions on observing the Sabbath.

I think it is no accident that in my survey of cookbooks so far, there are far more Jewish holiday cookbooks than there are for any other ethnic cuisine, as long as you don't count Christmas cookie cookbooks. In my somewhat limited experience with only English language cookbooks, I know of seven for Jewish holidays and only two for that great culinary dynamo, Italian cooking. And, Joan Nathan has written four of those titles!

Not only on holidays but also throughout their whole life, food and religion are more tightly intertwined for the Jews than with any other culture I know. The Christian use of unleavened bread and wine in their most important sacrament pales in comparison to the strictures of orthodox kashrut, the laws governing kosher, parve, and unclean foods and food combinations.
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14 of 16 people found the following review helpful By WordGirl on March 28, 2007
Format: Hardcover
Jewish Holiday Kitchen is/was my favorite Jewish cookbook to use and to give, and this is the revised version. I don't know if it has all of her recipes from the first, plus some from her baking book, or if some from Kitchen have been left out. Unless you are looking for specific recipes from the first book (see below) this new one is a safe bet.
Great Gift: the descriptions of holidays include both the basic (for those without much Jewish education), and the deep, fascinating details of traditions unique to regions, history, etc.
Great recipes for the basics: yes, Holiday Kitchen had the best cookie dough hamentaschen of dozens tried, challah, and more. The hamentasch recipe is different from the one in her Holiday Baking, and in her Kids Jewish cooking. I don't know which made it into this revised version.
Great recipes for foodies: I've eaten my way across Morocco and tried dozens upon dozens of recipes for bastilla, the fillo pie from Morocco often filled with pigeon and dusted with powdered sugar. Her version, with chicken, is absolutely positively the best. Her potato kugelettes are another favorite; they are an elegant, simple, delicious addition to Passover, Hanukah, or any meal you want to look special.
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12 of 14 people found the following review helpful By D. Zakar on January 8, 2006
Format: Hardcover
I absolutely love using this cookbook. I use one of the recipes weekly, for Shabbos Challah and, I have also made Rosh Hashana sweet Challah from this cookbook. I have also made other side dishes from this book and everything comes out delicious, with good reviews from my guests! I highly recommend it for any Kosher home.
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4 of 4 people found the following review helpful By JUDY on February 3, 2010
Format: Hardcover Verified Purchase
As the owner of at least one million cookbooks and a trillion food magazines I constantly return to this book for its superb recipes. They always work and have become part of our family holiday food history from the pickled salmon to the chocolate roulade, the cabbage strudel and many more. Just wish it was on my Kindle.
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8 of 11 people found the following review helpful By I. Emert on October 22, 2009
Format: Hardcover
I bought this book as a gift for my mother and my boyfriend's mother. From the cover, I thought it would be full of pictures of delicious Jewish food. Besides recipes, I think a good cookbook should have mouth-watering pictures. When I flipped through this book at my mother's house, I didn't find a single picture! I was so disappointed. My mother seemed to like the recipes and tried some to varying degrees of success. Overall, the cookbook seemed very well researched and organized, but I wish there were pictures.
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1 of 1 people found the following review helpful By bluegreen on September 4, 2013
Format: Hardcover Verified Purchase
If you have other Joan Nathan holiday cookbooks, e.g., the Jewish Holiday Kitchen, or the Jewish Holiday Baker, don't buy this book. The previous books have all the same recipes and are more attractive and have illustrations, which this book does not. Even if you don't have the earlier books, consider getting one of them instead of this one.
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By sue goulden on July 7, 2014
Format: Hardcover Verified Purchase
I gave it o my daughter as one of her bridal shower gifts.
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Format: Hardcover Verified Purchase
Excellent cookbook! A staple for everyJewish home! It is a well written treasure with all the needed delicious recipes for every holiday.
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