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Frank B. Koller Memorial Library Manitowish Waters

Jewish cooking in America

Book Cover
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A. Knopf,
Pub. Date:
1st ed.
Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this new book, Joan Nathan, the author of the much-loved Jewish Holiday Kitchen and the coauthor of The Flavor of Jerusalem, gathers together more than 300 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who came and 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 food by observant Jews. Food plays a major part in rituals, past and present, binding family and community. It is this theme that informs every page 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 whitefish 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, junket, and Jell-O changed forever the way Jewish women cook.
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 Tucson.
A landmark cookbook bound to become a classic.
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Grouping Information

Grouped Work ID3a4c324a-2178-2450-585c-a45a53c7e6b2
Grouping Titlejewish cooking in america
Grouping Authorjoan nathan
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2021-04-16 05:04:10AM
Last Indexed2021-06-12 05:04:36AM
Novelist Primary ISBNnone

Solr Details

authorNathan, Joan.
author_displayNathan, Joan
available_at_manitowishwatersManitowish Waters Koller Library
detailed_location_manitowishwatersManitowish Waters Adult Nonfiction
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
ils:.b10407698.i1766052xManitowish Waters Adult Nonfiction641.5 Nat1falsefalseAvailableJun 27, 2003mwanf
itype_manitowishwatersBOOK - HARDCOVER
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_manitowishwaters641.5 Nat
owning_library_manitowishwatersManitowish Waters Koller Library
owning_location_manitowishwatersManitowish Waters Koller Library
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b10407698BookBooks1st ed.EnglishA. Knopf, 1994.xii, 463 pages : illustrations ; 26 cm
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b10407698.i1766052xOn ShelfAvailablefalsetruetruefalsefalsetrue9999
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
Social life and customs