Jewish cooking in America

Book Cover
Series:
Publisher:
Alfred A. Knopf :
Pub. Date:
1998.
Edition:
Expanded ed.
Language:
English
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.
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ISBN:
9780375402760
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Grouping Information

Grouped Work ID1809582d-260c-3678-0f5d-4d72fe2bfe00
Grouping Titlejewish cooking in america
Grouping Authornathan joan
Grouping Categorybook
Last Grouping Update2019-11-08 22:04:59PM
Last Indexed2019-12-15 03:05:35AM

Solr Details

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authorNathan, Joan.
author_displayNathan, Joan
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local_callnumber_ccuTX 724 .N368 1998
owning_library_ccuColorado Christian University
owning_location_ccuColorado Christian University
primary_isbn9780375402760
publishDate1998
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b30937802BookBooksExpanded ed.EnglishAlfred A. Knopf :1998.xvi, 518 pages : illustrations ; 26 cm.
recordtypegrouped_work
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b30937802.i59451427On ShelfOn Shelffalsetruetruefalsefalsetrue80, 76, 77, 78, 79
seriesKnopf cooks American
series_with_volumeKnopf cooks American|13
subject_facetJewish cooking
Jews -- United States -- Social life and customs
title_displayJewish cooking in America
title_fullJewish cooking in America / Joan Nathan
title_shortJewish cooking in America
topic_facetJewish cooking
Jews
Social life and customs