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Adventures in Jewish Cooking Hardcover – Bargain Price, September 3, 2002
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From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
Highlights include: A chopped liver in which the onions are browned in brandy (a secret to using a food processor is taught); a Vegetarian Chopped Liver using apples and corn flakes in addition to the familiar green beans; and Latin American Cerviche, a Passover alternative to gefilte fish that uses salmon and red snapper cut on a bias and served with a crunchy salsa salad that incorporates matzo with mango, jalapeno, peppers, citrus, and tomatoes.
Speaking of gefilte fish, try the Gefilte Fish Terrine with Carrots and Beet Salads. Familiar with lox and cream cheese? Try his Smoked Salmon Cheesecake with a bit of roasted pepper vinaigrette (he explains how to roast the peppers). There are recipes for 16 soups and stocks, including, of course, a classic Chicken Soup, as well as a miso variation, and a Sephardic variation with Sofrito and Saffron. Tired of chickens? Try Salmon Corn Chowder or his (dairy) Loaded Baked Potato Soup. Do salads bore you?Read more ›
I have happily cooked my way through this book. I do agree with the readers who found some of the recipes time-consuming and difficult to shop for. However, the book is not advertised as "fast and easy" cooking (a claim that many other chef's books falsely use with abandon), so I wasn't surprised to see many of Nathan's restaurant's signiature dishes appear. Restaurant cooking should be different than home cooking, and this book offers both. As I often cook plain as well as fancy, I like his approach. Being a fan of his TV show, I knew to expect a chef's sensibility towards food--and few of them, for better or worse, count ingredients or bowls!
What rankles me is how jsholkoff talks about the lack of instructions. Did we cook from the same book? I have made both chocolate mousses in the book. Chocolate Flowerpots (OK, I served them in bowls and not individual clay pots) is not made with a ganache. Could this reviewer mean Matzo Napoleons with White Chocolate Mousse? If so, the instructions are spot on. And no where in the book did I see dropped temperatures or incomplete instructions for doneness. In fact, Nathan even tells you what level to place the oven rack.
Sherry Yard's book (which, by the way, I found full of inconsistencies and errors, and has photographs of desserts that are decorated with garnishes not in the book, which really peeves me)is ABOUT making desserts, so I would expect the mousse directions to be concise and detailed. Nathan's instructions for his mousses are not lacking, as I can attest from actually cooking them.Read more ›
Most Recent Customer Reviews
This is a great resource for all of its Jewish recipes.Published 14 months ago by Cheryl K Cutright
Since I've gotten the Create channel, all kinds of cooking shows I'd never heard of pop up, and Jeff Nathan's was one of them. Read morePublished on July 20, 2010 by L. Miller
author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
from the Jewish Journal of Greater Los Angeles
August 30, 2002
When it comes to... Read more
"Oy gevald, that's not how my bubbeh prepared matzah ball soup," you will probably exclaim with shock when you first come across Jeff Nathan's version of that healing dish. Read morePublished on June 21, 2006 by J. Silberstein
Buy this book! I can't say enough good things about Chef Nathans' book! This is a great book for kosher cooks AND it is a great storehouse of recipes and techniques for any kind... Read morePublished on March 12, 2005 by bullseye
After using this book to make several recipes, I was pleasantly surprised, and discovered that the dishes actually worked! Read morePublished on April 18, 2004 by J. Sholkoff
I was thrilled to learn of a cookbook which put an updated spin on Jewish cooking. Reading the 5 star reviews added to my anticipation in receiving the book. Read morePublished on October 27, 2003 by Susan