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King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World Hardcover – April 4, 2017
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“There is no greater authority on Jewish cooking than Joan Nathan. King Solomon's Table is a comprehensive guide to global Jewish cooking that is approachable, informative, and mouth-watering. Joan's confidence and perspective truly shine in this must have cookbook!” —Michael Solomonov, author of Zahav: A World of Israeli Cooking
“I admire the way Joan Nathan deftly weaves together small personal stories with great historical narratives whilst always making sure our appetites are properly whet and scrumptious food is on offer. In essence, this is the secret of every good host and it is also what makes this such a generous cookbook.” —Yotam Ottolenghi, author of Plenty and Jerusalem
“Over the last four decades, Joan has become the most important preservationist of Jewish food traditions, researching and honoring the rich heritage that has connected people for millennia. I still marvel at her devotion, which is so evident in this book: A meticulous historian and intrepid anthropologist, Joan follows the threads of Jewish food culture across centuries and continents, tracing the surprising and delicious ways they cross and weave. Just as important, she is a clear-voiced storyteller and food writer who takes us on little journeys that bring each dish to life. . . . This is what makes King Solomon’s Table so important, and such a pleasure to read: Joan celebrates both the diversity and unexpected commonalities of these foods from around the world. And she shows us how simple, beautiful and real food can bring us all together, around the table and across the globe, forming the heart of our communities.” —from the Foreword by Alice Waters
“A cookbook to be read and savored for its stories as much as its recipes. . . . An important contribution to Jewish history and culture. . . . In this, one of her best books to date, Nathan, a James Beard Award-winning author and authority on Jewish food, explores the origins and evolution of Jewish cuisine around the world. Nathan’s comprehensive yet condensed history begins with King Solomon, who ruled a kingdom rich with diverse foods and cultures; follows traders and merchants as they traveled and settled along the Spice Routes; and explains how Sephardic cooking morphed into the more well-known Jewish food traditions of Eastern and Central Europe. The 170 recipes explain the cross-cultural embrace required of Jews as they moved around the globe, and include Syrian-Mexican chicken that incorporates both apricots and chipotle peppers and El Salvadoran latkes made with yucca and served with cilantro cream. Each recipe is prefaced with an engaging origin story that further helps explain the complex Jewish food story.” —Publishers Weekly (starred review)
About the Author
Joan Nathan is the author of numerous cookbooks, including Jewish Cooking in America and The New American Cooking, both of which won the James Beard Award and the IACP Award for best cookbook of the year. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. A frequent contributor to The New York Times, Tablet magazine, and other publications, Nathan is the recipient of numerous awards, including James Beard’s Who’s Who of Food and Beverage in America, Les Dames d’Escoffier’s Grande Dame Award, and Food Arts magazine’s Silver Spoon Award, and she received an honorary doctorate from the Spertus Institute of Jewish Culture in Chicago. She was Guest Curator of Food Culture USA for the 2005 Smithsonian Folklife Festival, and a founding member of Les Dames d’Escoffier, and appointed to the Kitchen Cabinet of the National Museum of American History. Born in Providence, Rhode Island, Nathan 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 cofounded the Ninth Avenue Food Festival. The mother of three grown children, Nathan lives in Washington, D.C., and on Martha’s Vineyard with her husband, Allan Gerson.