Jewish Cooking in America by Joan Nathan
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.Joan Nathan is the author of several cookbooks, including Jewish Food in America and The New American Cooking, which won the James Beard Award and the IACP Award for best cookbook of the year, respectively. Based on the book, she hosted the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan. Nathan has garnered multiple distinctions, including James Beard's Who's Who of Food and Beverage in America, Les Dames d'Escoffier's Grande Dame Award, and Food Arts magazine's Silver Spoon Award, as well as an honorary doctorate from Chicago's Spertus Institute of Jewish Culture. Nathan, the mother of three grown children, splits her time between Washington, D.C., and Martha's Vineyard, where she resides with her husband, Allan Gerson.
| SKU | Unavailable |
| ISBN 13 | 9780375402760 |
| ISBN 10 | 0375402764 |
| Title | Jewish Cooking in America |
| Author | Joan Nathan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 1998-09-08 |
| Number of pages | 544 |
| Prizes | Winner of IACP Crystal Whisk Award (American) 1995 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |