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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
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    The Enchanted

    Rene Denfeld 9780062285508

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1 Burnside Cooking and Food- Jewish

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Jewish Cooking in America: Expanded Edition

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Jewish Cooking in America: Expanded Edition Cover

 

Synopses & Reviews

Publisher Comments:

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 Nathans 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 Lindys 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 todays 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.

Description:

Includes bibliographical references (p. 435-436) and index.

Product Details

ISBN:
9780394584058
Subtitle:
Expanded Edition
Author:
Nathan, Joan
Publisher:
Knopf
Location:
New York :
Subject:
Cookery, Jewish
Subject:
Jews
Subject:
Jews -- United States -- Social life and customs.
Subject:
Jewish & Kosher
Copyright:
Edition Number:
1st ed.
Series:
Knopf cooks American
Series Volume:
138413
Publication Date:
19980908
Binding:
Hardback
Grade Level:
General/trade
Illustrations:
100 PHOTOGRAPHS AND ILLUSTRATI
Pages:
544
Dimensions:
10.03 x 7.04 x 1.74 in 1.9625 lb

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