Joan Nathan's Jewish Holiday Cookbook
Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan's decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother's table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families' recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.
Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan's classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.
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30 minutes 350 degrees all-purpose flour almonds apples apricot boil bowl bread brown butter or margarine cake carrots challah cheese chicken fat chocolate cholent chopped cinnamon cloves cookbook cookie sheet cooking cool Cover cup sugar cup water degrees and grease dish dough eaten egg whites egg yolks eggplant filling flour food processor fresh fruit garlic gefilte fish golden hamantashen Hanukkah holiday honey hour inches Jewish Jews kosher large eggs lemon juice margarine matzah balls matzah meal meat mixture Moroccan nuts onion oven to 350 pareve pareve margarine parsley Passover pastry peeled pepper to taste phyllo Place potatoes pound Preheat the oven prunes Purim raisins recipe refrigerator Remove roll Rosh Hashanah Sabbath Salad salt and pepper sambusak sauce seeds Sephardic SERVES simmer sliced soup sour cream Sprinkle Stir strudel stuffed Sukkot sweet tablespoons tablespoons sugar teaspoon teaspoon cinnamon teaspoon salt tomatoes vegetable oil walnuts wine yeast zest