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7 Local Warehouse Cooking and Food- Jewish
7 Remote Warehouse Cooking and Food- Jewish

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

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Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France Cover

 

 

Excerpt

Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a masters degree in French literature and earned a masters in public administration from Harvard University. For three years she lived in Israel, where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she cofounded the Ninth Avenue Food Festival. Ms. Nathan is a frequent contributor to The New York Times and other publications. She is the author of numerous books including Jewish Cooking in America and The New American Cooking, both of which won the James Beard Award and the IACP Award. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. The mother of three grown children, Ms. Nathan lives in Washington, D.C., and on Marthas Vineyard with her husband, Allan Gerson.

Product Details

ISBN:
9780307267597
Author:
Nathan, Joan
Publisher:
Knopf Publishing Group
Subject:
Regional & Ethnic - Jewish & Kosher
Subject:
Regional & Ethnic - French
Subject:
Jewish & Kosher
Subject:
Jewish cooking
Subject:
Cooking - French
Subject:
Cooking and Food-Jewish
Publication Date:
20101031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
125 4-C THROUGHOUT
Pages:
400
Dimensions:
9.4 x 8.37 x 1.24 in 3.12 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » Jewish

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France Used Hardcover
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$39.95 In Stock
Product details 400 pages Knopf Publishing Group - English 9780307267597 Reviews:
"Publishers Weekly Review" by , "This well-researched, fascinating cookbook encapsulates 2,000 years of Jewish history in France. Nathan, the James Beard Award — winning doyenne of Jewish cooking (Jewish Cooking in America), applies her culinary detective skills to sniffing out the Jewish influence on French cuisine, and vice versa. Her rich subject matter yields both vast diversity and unexpected commonalities. Friday night Sabbath dinners alone can range from the Alsatian pot-au-feu to Moroccan adafina (meat stew with chickpeas and rice). The Germanic Alsatian specialties like potato kugel will be familiar to many Jewish Americans, while the North African dishes like brik with tuna and cilantro and m'soki (a Passover spring vegetable ragout originating in Tunisia) reflect Sephardic customs. Nathan also explores cross-cultural concoctions such as Provençal brassados (a precursor to the bagel), brandade potato latkes, and a Bordeaux haroset by way of Portugal, all of which embody both the complicated migratory paths and acculturation of the Jewish people. This being France, though, there are lovely renditions of native dishes, too--chestnut cream gâteau, braised endive, cassoulet. Nathan's multi­layered, narrative approach makes this treasury of tempting flavors an entertaining and compelling read. Photos. (Nov.)" Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , What is Jewish cooking in France? That is the question that has haunted Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she offers the fruits of her quest in this extraordinary book.
"Synopsis" by , What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them.

Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking.

All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.

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