- Hardcover: 544 pages
- Publisher: Knopf; Expanded edition edition (Sep 8 1998)
- Language: English
- ISBN-10: 0375402764
- ISBN-13: 978-0375402760
- Product Dimensions: 16.4 x 4.1 x 24.2 cm
- Shipping Weight: 885 g
- Average Customer Review: 4.9 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
#403,222 in Books (See Top 100 in Books)
- #63 in Books > Religion & Spirituality > Judaism > Kosher Foods
- #87 in Books > Cooking, Food & Wine > Special Diet > Kosher
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Product Details |
Product Description
From Amazon.com
Joan Nathan, an American, author of The Children's Jewish Holiday Kitchen, lived in Jerusalem for three years. Her review of Jewish-American cuisine contains more than 300 kosher recipes, with added information on Jewish dietary laws and Jewish culture, drawing from both Sephardic and Ashkenazic traditions. She gives Old World cooking extensive coverage, including foods from Bukhara, Salonika, Israel and Georgia, and writes knowledgeably of New World adaptations. The recipes cover Jewish standards, like homemade bagels and pickled herring and more American-influenced dishes like Cajun matzoh balls with green onions, or American haroset. The book won the 1995 Julia Child Cookbook Award in the American Category.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
You don't have to be Jewish to like the latest entry in the Knopf Cooks American series. You don't even have to like Jewish cooking. A food-lover's guide to Jewish American history and culture, it dishes up not just recipes but appetizing anecdotes, insights about various forms of religious observance and how they have been affected by transplantation to the New World, even a few jokes. Nathan ( Jewish Holiday Kitchen ), a skillful writer and an energetic researcher, evokes the greenhorn's astonishment at the plentitude of oranges; documents the "revolution" in kosher cooking inspired by the introduction of vegetable shortening in the '10s; explains how enterprising Jewish admen convinced various food manufacturers to tailor their products for kosher consumers; calls on Southern families who replace the walnuts and almonds of Eastern European cookery with pecans, and visits Maine cooks who prepare mock lobster salad. Her focus is expansive, covering not just standard Ashkenazic and Sephardic dishes and traditions but foods and customs from Bukhara, Salonika, Israel and Georgia as well as original Jewish American hybrids. The recipes themselves, clearly outlined if not always easy to execute, constitute something of a Jewish culinary hall-of-fame, with faithfully preserved instructions for homemade bagels and pickled herring, Lindy's cheesecake and contributions from chic restaurateurs (Wolfgang Puck, Anne Rosenzweig). Illustrations not seen by PW. BOMC alternate, HomeStyle Book Club alternate.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
An excellent cookbook to read and to cook from,
By A Customer
This review is from: Jewish Cooking in America: Expanded Edition (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.
5.0 out of 5 stars
An engaging blend of food, culture, and history,
By A Customer
This review is from: Jewish Cooking in America: Expanded Edition (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.
5.0 out of 5 stars
Jewish Cooking in America,
By A Customer
This review is from: Jewish Cooking in America: Expanded Edition (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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