Jewish cooking in AmericaThis 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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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
LibraryThing Review
User Review - lilithcat - LibraryThingNews 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
Contents
ONE APPETIZERS FROM HERRING TO HUMMUS | 29 |
TWO BREADS BAGELS AND BISCOCHOS | 67 |
THREE JEWISH SOUPS AND THEIR DUMPLINGS | 99 |
Copyright | |
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Common terms and phrases
30 minutes almonds American bagels baking bay leaf beans beef boil bowl bread brisket brown cake carrots celery challah cheese chick-peas cholent cloves cloves garlic cook cookbook cookie sheet cool coriander cover cup sugar cups water diced dish dough Drain eggplant flour food processor fresh freshly ground pepper frying garlic gefilte fish greased h cup heat inch Jewish food Jews kashrut kosher kosher salt kugel large eggs latkes lemon juice margarine matzah balls matzah meal meat medium mixture noodles olive oil onions paprika parsley Passover peeled pepper to taste pickled Place potatoes pounds preheated 350-degree oven raisins recipe refrigerator Remove restaurant rice roll Sabbath salad salmon Salt and freshly salt and pepper sauce saucepan seder seeds Sephardic servings simmer sliced sour cream spices spoon Sprinkle stirring tablespoons teaspoon teaspoon salt tomatoes unsalted butter V2 cup V2 teaspoon vanilla vegetable oil vinegar wine yeast Yield
Bibliographic information
| Title | Jewish cooking in America Volume 13 of Knopf cooks American |
| Author | Joan Nathan |
| Edition | illustrated, revised |
| Publisher | Alfred A. Knopf, 1998 |
| Original from | the University of Michigan |
| Digitized | Aug 26, 2009 |
| Length | 544 pages |
| Subjects | › › › Cooking / History Cooking / Regional & Ethnic / American / General Cooking / Regional & Ethnic / Jewish & Kosher |
| Export Citation | BiBTeX EndNote RefMan |