Jewish Cooking In America
On Sale: September 8, 1998
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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
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‚Äôs
warm and lively text.
Every dish has a story‚Äďfrom
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‚Äôs
cheesecake became household words, and how American products
like Crisco, cream cheese, and Jell-O changed forever Jewish
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‚Äôs 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.
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