- Hardcover: 496 pages
- Publisher: Random House Inc; Expanded edition edition (1 Sep 1998)
- Language English
- ISBN-10: 0375402764
- ISBN-13: 978-0375402760
- Product Dimensions: 16.4 x 4.1 x 24.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 1,674,620 in Books (See Top 100 in Books)
| ||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Visit the Amazon.co.uk Trade-In Store for more details. |
Product details |
More About the Author
Product Description
Product Description
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.
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.
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organise and find favourite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
How the Civil War is still being fought with matzah balls,
By A Customer
This review is from: Jewish Cooking in America (Knopf Cooks American) (Hardcover)
Many times I've heard someone say, "I enjoy just reading cookbooks," and thought that as silly as buying a CD just to watch it spin. Then I got Joan Nathan's Jewish Cooking in America. Sure its got great recipes--many classics you'll recognize as well multitudinous and scrumptious variations--but it is also a history of Jewish culture told through food. Here you can read about the origins of the Manichewitz brand, the vital social importance of vegetable shortening, how to keep Kosher in rural Vermont, and the first matza bakery. This book really is delightful and fascinating to read. It gave me a much deeper appreciation of Jewish ethnic cooking and greater pride of my American Jewish heritage.But don't overlook the cooking. Here you will find recipes for the foods you haven't had since you sat on a phonebook at your grandparents' Seder table. Then after you've had the gefilte fish and cholent your Bubbie made, you can try the equally authentic, traditional recipe of another region. (Did you know there's a difference between Yankee and Southern matzah balls? The former are plain and fluffy, the latter dense and spicy). And then sample Jewish versions of traditional American fare, like Texas chili. And don't overlook the Sephardic dishes and the recipes of our Syrian brethren. All in all, Jewish Cooking in America is a valuable addition to the kitchen and the library.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
If I had to pack one suitcase for a year, I'd pack this book,
By A Customer
This review is from: Jewish Cooking in America (Knopf Cooks American) (Hardcover)
This cookbook is incredible. It not only has recipes I never thought I'd find, it presents a unique history of Jewish food and people in such a way as to bring a warm feeling to anyone of any background reading this book. It is no wonder this cookbook has received cookbook awards. That is its just deserts. In fact, this cookbook transcends its subject area, as well as the category of book. This is a cookbook that deserves a medal for fostering understanding of a people and their heritage. This cookbook was published at a unique time in the history of Jewish Cooking, capturing recipes that otherwise might have been lost to many.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
A Great Cookbook for All (even Non-Jewish) Food Lovers,
By A Customer
This review is from: Jewish Cooking in America (Knopf Cooks American) (Hardcover)
After seeing one episode of the PBS TV show (with three recipes on making mouth-watering beef brisket), I knew I had to have this cookbook. Fortunately I received it for Christmas! What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating food histories and personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.
Share your thoughts with other customers: Create your own review
Would you like to see more reviews about this item?
|
Most Recent Customer Reviews |
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
