Jewish cooking in America

Front Cover
Alfred A. Knopf, Sep 8, 1998 - Cooking - 544 pages
3 Reviews
This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country. What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan's warm and lively text. Every dish has a storyfrom the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy's cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking. The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today's tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. WhenJewish Cooking in Americawas first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

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Review: Jewish Cooking in America, Revised

User Review  - Rona Bromley - Christianbook.com

As an author, Joan Nathan is brilliant. Her research and history is fascinating and remarkable. Each recipe is presented with enticing clarity. I thoroughly enjoy just sitting down to read this book without ever stepping into the kitchen. Read full review

Review: Jewish Cooking in America

User Review  - Catherine Woodman - Goodreads

Full of American Jew history and some of the best jewish food around Read full review

Contents

ONE APPETIZERS FROM HERRING TO HUMMUS
29
TWO BREADS BAGELS AND BISCOCHOS
67
THREE JEWISH SOUPS AND THEIR DUMPLINGS
99
Copyright

9 other sections not shown

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About the author (1998)

Jane Breskin Zalben is the author and illustrator of Holt's Jewish holiday picture-book series: "Beni's First Chanukah"; "Happy Passover, Rosie"; "Leo & Blossom's Sukkah"; "Goldie's Purim"; "Happy New Year, Beni"; and "Papa's Latkes,"
Ms. Zalben lives in Sands Point, New York, with her husband and two sons.
Joan Nathan, prominent Jewish culinary writer, has shared her expertise as the cookbook's consultant. Ms. Nathan is frequently featured on National Public Radio, and has contributed articles on Jewish cuisine to the "New York Times,"

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