December 13th, 2019
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Finish off the year with great December reads

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New York Times bestseller Cleo Coyle's "delightfully twisty" new Coffeehouse Mystery.


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She’s hiding from killers. Can she find a safe haven in Amish country?


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With a heart torn between two men and two cities, what’s a girl to do?


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Goode girls don’t lie…


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Will an abandoned child bring them together? Or tear them apart?


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This SEAL turned sheriff realizes there’s no rule or regulation he won’t break to keep his love safe.


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He’s Hollywood’s hottest heartthrob…and her son’s secret father.


Jewish Cooking In America
Joan Nathan

Expanded Edition
Knopf
September 1998
On Sale: September 8, 1998
544 pages
ISBN: 0375402764
EAN: 9780375402760
Hardcover
$35.00
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Cookbooks

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.

Media Buzz

Marketplace - PRI - April 3, 2009

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