Item description for Jewish Cooking in America: Expanded Edition by Joan Nathan...
Overview To coincide with the forthcoming 26-part PBS TV series, "Jewish Cooking in America with Joan Nathan", this companion volume includes all the recipes to be demonstrated on the shows--35 of which have never before been printed. 100+ photos & illustrations.
Publishers Description 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 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 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. When "Jewish Cooking in America" was 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.
Awards and Recognitions Jewish Cooking in America: Expanded Edition by Joan Nathan has received the following awards and recognitions -
IACP Crystal Whisk Award - 1995 Winner - American category
Citations And Professional Reviews Jewish Cooking in America: Expanded Edition by Joan Nathan has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 12/31/2008 page 575
Wilson Public Library Catalog - 01/01/1999 page 85
Wilson Public Library Catalog - 01/01/2004 page 433
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More About Joan Nathan
Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan, where she eventually received a master's degree in public administration from Harvard University. For three years she lived in Israel, where she worked for Mayor Teddy Kollek of Jerusalem. In New York, she founded the Ninth Avenue Food Festival. Ms. Nathan wrote for the Washington Post for eight years and currently contributes articles on international ethnic food and special holiday features to the New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. She is the author of An American Folklife Cookbook and coauthor of The Flavor of Jerusalem. Ms. Nathan lives in Washington, D.C., with her husband and their three children.
Joan Nathan currently resides in Washington, in the state of District Of Columbia.
Joan Nathan has published or released items in the following series...
Reviews - What do customers think about Jewish Cooking in America: Expanded Edition?
The New Good Housekeeping Feb 23, 2006
Fabulous cookbook! Great recipes with detailed instructions. You don't have to be Jewish to love the food presented in the book. So many variations on the same theme, you'll be amazed. Every recipe I have made has been tried and true, a must for every kitchen. I aggree with other reviewers that the book makes for wonderful reading as well, history, stories, background, a real keeper!!
Ess, ess, mein kindt! Dec 7, 2005
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 where people settled. Gefilte fish is made with whitefish, salmon, haddock or shad, depending on what fish swims in the ocean, lake or river near by. There are latkes with zucchini and chili in Arizona and curried sweet potatoes in Flatbush.
Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.
A Taste for Mind and Tongue Jul 8, 2003
The receipes are functional, even if you are not a gourmet chef. But the stories behind them are just fun to read! A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!
An excellent cookbook to read and to cook from Sep 29, 2000
What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.
An engaging blend of food, culture, and history Mar 27, 2000
This book contains user-friendly recipes, and most of the ingredients called for are easily obtainable. The majority of the recipes appear to be for dishes that are actually eaten by Jews rather than for ones that are definitely not part of Jewish cuisine although they have been passed off as such by some authors. Ms. Nathan is passionate about the food she describes and provides a generous amount of information on the history, lore, and cultural and religious traditions of the Sephardic and Ashkenazic Jews who settled in America. She also includes menus, a helpful glossary of Jewish terms, and many interesting illustrations.
I would also like to recommend "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This definitive volume offers superb recipes and fascinating text, including information on the region's minorities (particularly Jews and Armenians) that is not found in previous cookbooks.