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Title: Jewish Cooking in America (Knopf Cooks American) by Joan Nathan ISBN: 0-375-40276-4 Publisher: Alfred A. Knopf Pub. Date: 01 September, 1998 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.75 (8 reviews)
Rating: 4
Summary: A Taste for Mind and Tongue
Comment: The receipes are functional, even if you are not a gourmet chef. But the stories behind them are just fun to read! A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!
Rating: 4
Summary: An excellent cookbook to read and to cook from
Comment: 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, Iran, Turkey, 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 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.
Rating: 5
Summary: An engaging blend of food, culture, and history
Comment: This book contains user-friendly recipes, and most of the ingredients called for are easily obtainable. The majority of the recipes appear to be for dishes that are actually eaten by Jews rather than for ones that are definitely not part of Jewish cuisine although they have been passed off as such by some authors. Ms. Nathan is passionate about the food she describes and provides a generous amount of information on the history, lore, and cultural and religious traditions of the Sephardic and Ashkenazic Jews who settled in America. She also includes menus, a helpful glossary of Jewish terms, and many interesting illustrations.
I would also like to recommend "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This definitive volume offers superb recipes and fascinating text, including information on the region's minorities (particularly Jews and Armenians) that is not found in previous cookbooks.
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Title: The Jewish Holiday Kitchen by Joan Nathan ISBN: 0805211098 Publisher: Schocken Books Pub. Date: 01 September, 1998 List Price(USD): $19.95 |
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Title: The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden ISBN: 0394532589 Publisher: Alfred A. Knopf Pub. Date: 01 December, 1996 List Price(USD): $35.00 |
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Title: The Jewish Holiday Baker by Joan Nathan, Emma Celia Gardner ISBN: 0805241426 Publisher: Schocken Books Pub. Date: 01 November, 1997 List Price(USD): $23.00 |
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Title: The Foods of Israel Today by Joan Nathan ISBN: 0679451072 Publisher: Alfred A. Knopf Pub. Date: 06 March, 2001 List Price(USD): $40.00 |
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Title: The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster, Mimi Sheraton ISBN: 0312290934 Publisher: St. Martin's Press Pub. Date: 30 September, 2002 List Price(USD): $35.00 |
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