Jewish Cooking in America

Front Cover
A. Knopf, 1994 - Cookery, Jewish - 463 pages
1 Review
Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this new book, Joan Nathan, the author of the much-loved Jewish Holiday Kitchen and the coauthor of The Flavor of Jerusalem, gathers together more than 300 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who came and 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 food by observant Jews. Food plays a major part in rituals, past and present, binding family and community. It is this theme that informs every page of Joan Nathan's warm and lively text. Every dish has a story - from 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 whitefish 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, junket, and Jell-O changed forever the way Jewish women cook. 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 Tucson. A landmark cookbookbound to become a classic.

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User Review  - Rona Bromley -

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

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User Review  - lilithcat - LibraryThing

News flash! Not everybody's chicken soup is the way your bubbe used to make! This is a great cookbook, filled with recipes from all over America, of Sephardic and Ashkenazic origin, influenced by ... Read full review

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About the author (1994)

Joan Nathan is the author of many books on Jewish food, including the award-winning Jewish Cooking in America, The Jewish Holiday Kitchen, and The Jewish Holiday Baker. She lives in Washington, D.C.

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