Synopses & Reviews
"Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well." --Mollie Katzen, author of The Moosewood Cookbook
"This is how holiday cooking should be--warm, welcoming, and straight from the heart."
--Anne Willan, author of Cook It Right
Only the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades.
Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family's celebrations of the sixteen major holidays. In addition to the foods you remember from your mother's table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations. Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today.
Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round.
Synopsis
Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathans decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisinesMoroccan, Russian, German, and contemporary American are just a fewthat show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mothers table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.
Try something exoticAlgerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinamor rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathans classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.
About the Author
Joan Nathan's books include The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, and Jewish Cooking in America, which won the IACP Julia Child Award for Best Cookbook of the Year and the James Beard Award for Best American Cookbook. She lives in Washington, D.C.