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1 Beaverton Cooking and Food- Jewish
1 Burnside Cooking and Food- Jewish

This title in other editions

Other titles in the Knopf Cooks American series:

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.

Synopsis:

To coincide with the forthcoming 26-part PBS TV series, "Jewish Cooking in America with Joan Nathan", this companion volume includes all the recipes to be demonstrated on the shows--35 of which have never before been printed. 100+ photos & illustrations.

Synopsis:

Winner of both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award. Joan Nathan's classic covers more than three centuries of Jewish cooking in America and includes 330+ recipes.

Product Details

ISBN:
9780375402760
Author:
Nathan, Joan
Publisher:
Knopf Publishing Group
Location:
New York :
Subject:
Cookery, american
Subject:
Cookery, Jewish
Subject:
American - General
Subject:
Jews
Subject:
Jews -- United States -- Social life and customs.
Subject:
Regional & Ethnic - American - General
Subject:
Regional & Ethnic - Jewish & Kosher
Subject:
United states
Subject:
Jewish cookery
Subject:
Jews -- United States.
Subject:
Jewish & Kosher
Subject:
Cooking and Food-Jewish
Copyright:
Edition Number:
Expanded ed.
Edition Description:
Revised
Series:
Knopf Cooks American
Publication Date:
19980931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
100 PHOTOGRAPHS AND ILLUSTRATI
Pages:
544
Dimensions:
9.53 x 6.47 x 1.61 in 2 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » Jewish

Jewish Cooking in America Expanded Edition Used Hardcover
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$8.50 In Stock
Product details 544 pages Alfred A. Knopf - English 9780375402760 Reviews:
"Synopsis" by , To coincide with the forthcoming 26-part PBS TV series, "Jewish Cooking in America with Joan Nathan", this companion volume includes all the recipes to be demonstrated on the shows--35 of which have never before been printed. 100+ photos & illustrations.
"Synopsis" by , Winner of both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award. Joan Nathan's classic covers more than three centuries of Jewish cooking in America and includes 330+ recipes.
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