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Jewish Cooking in America: Expanded Edition Hardcover – Sep 8 1998


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Product Details

  • Hardcover: 544 pages
  • Publisher: Knopf; Expanded edition edition (Sept. 8 1998)
  • Language: English
  • ISBN-10: 0375402764
  • ISBN-13: 978-0375402760
  • Product Dimensions: 24 x 16 x 4 cm
  • Shipping Weight: 885 g
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #131,841 in Books (See Top 100 in Books)

Customer Reviews

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By A Customer on Sept. 29 2000
Format: Hardcover
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.
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Format: Hardcover
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.
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By A Customer on Dec 18 1999
Format: Hardcover
A superlative cook book.Full of history and nostalgia.Fun to read as well as to cook from.It keeps me connected to my past.
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Format: Hardcover
This cookbook is incredible. It not only has recipes I never thought I'd find, it presents a unique history of Jewish food and people in such a way as to bring a warm feeling to anyone of any background reading this book. It is no wonder this cookbook has received cookbook awards. That is its just deserts. In fact, this cookbook transcends its subject area, as well as the category of book. This is a cookbook that deserves a medal for fostering understanding of a people and their heritage. This cookbook was published at a unique time in the history of Jewish Cooking, capturing recipes that otherwise might have been lost to many.
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