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About Joan Nathan's Jewish Holiday Cookbook
Product Description 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 Nathan’s 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 cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s 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 exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or 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 Nathan’s 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. From Publishers Weekly Twenty-five years ago, Nathan published The Jewish Holiday Kitchen, a landmark work that juxtaposed recipes with oral histories. Although she acknowledges that the past quarter century has brought some changes to Jewish cookinge.g., Kosher caterers are lightening their foods; "young American superstar chefs" have come onto the scene; California wineries now produce award-winning kosher winesNathan still relies on traditional recipes, such as My Mothers Brisket, Cabbage Strudel, Romanian Beet Borscht, Vegetable Kugels and Babka in her new volume. Revising and updating recipes from Holiday Kitchen and another previous work, The Jewish Holiday Baker, Nathan shares instructions for making nearly 400 dishes, dividing them by holiday: the Sabbath, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, Shavuot and the minor holidays. Lengthy introductions accompany each recipe, and Nathans ability to balance interesting tidbits with useful instructions make this a supremely worthwhile resource. She covers every cuisine of the Jewish tradition, from Central and Eastern European to Middle Eastern to American. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist It has been 25 years since Nathan's Jewish Holiday Kitchen was first published. This volume gathers recipes from that book and from the food writer's Jewish Holiday Baker (1997) for a celebratory revision. And what a collection it is: 400 recipes accompanied by personal commentary and culinary history passed down through generations of Jewish cooks. That's part of the charm here as readers learn that "eating fish symbolizes the hope of redemption for Israel" and other snippets of fact and folklore. Keyed mostly to eight major Jewish holidays-- from Shabbat to Shavuot--the recipes represent both eastern European and Sephardic traditions, and are nicely adapted for modern cooks: processors speed preparation, and ingredients such as packaged onion soup are occasionally used. There's even a recipe for "low-cholesterol challah." It's a tasty assortment for Jewish cooks but also for anyone interested in ethnic cuisine. Stephanie Zvirin Copyright © American Library Association. All rights reserved From the Inside Flap "Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well." --M
