Jewish Cooking in America: A Cookbook (Knopf Cooks American) - Hardcover

Nathan, Joan

Hardcover

ISBN 10: 0375402764 ISBN 13: 9780375402760

Publisher: Random House Inc, 1998

Synopsis

Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this book Joan Nathan 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 Tuscany.

About this title

About the Author

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.

Synopsis

To coincide with the 26 part PBS television series "Jewish Cooking in America with Joan Nathan", her landmark cookbook that inspired the series is being published in an expanded edition. Jewish Cooking in America includes all the recipes that will be demonstrated on television, among them 35 never before in print. In its expanded edition and with its new companion series, Joan Nathan's prizewinning Jewish Cooking in America stands firmly established as an American culinary classic. Jewish Cooking in America is the winner of the IACP/Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook.

Edition details

• Publisher: Random House Inc
• Publication date: 1998
• ISBN 10: 0375402764
• ISBN 13: 9780375402760
• Binding: Hardcover
• Language: English
• Number of pages: 544