{"product_id":"jewish-cooking-america-sephardic-ashkenazic-cookbook","title":"Jewish Cooking In America","description":"\u003cp\u003eJewish Cooking In America by Joan Nathan contains a collection of over 300 kosher recipes both old and new. There are also stories from Sephardic and Ashkenazic Jews who settled throughout the United States. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover with dust jacket, 463 pages. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCopyright:\u003c\/strong\u003e 1994 \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublisher: \u003c\/strong\u003eKnopf \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eJoan Nathan \u003c\/p\u003e\u003c!-- split --\u003e\u003cp\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003e 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. \u003c\/p\u003e\u003cp\u003eWhat 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. \u003c\/p\u003e\u003cp\u003eEvery 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 gefille 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. \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eA landmark cookbook bound to become a classic. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCondition: \u003c\/strong\u003eGood condition. Opening page has some tiny speck sized spots. \u003c\/p\u003e","brand":"Sold Out Cookbooks","offers":[{"title":"HC \/ 9780394584058","offer_id":35551071436952,"sku":"","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/4374\/4920\/products\/JewishCookingInAmerica.jpg?v=1596184644","url":"https:\/\/cookbookvillage93939-com.myshopify.com\/products\/jewish-cooking-america-sephardic-ashkenazic-cookbook","provider":"cookbookvillage93939.com","version":"1.0","type":"link"}