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$34.99
Jewish Cooking in America |
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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. |
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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. |
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