Jewish holidays are defined by food. Yet Jewish cooking is
always changing, encompassing the flavors of the world, embracing
local culinary traditions of every place in which Jews have lived
and adapting them to Jewish observance. This collection, the
culmination of Joan Nathan’s decades of gathering Jewish recipes
from around the world, is a tour through the Jewish holidays as
told in food. For each holiday, Nathan presents menus from
different cuisines—Moroccan, Russian, German, and contemporary
American are just a few—that show how the traditions of Jewish food
have taken on new forms around the world. There are dishes that you
will remember from your mother’s table and dishes that go back to
the Second Temple, family recipes that you thought were lost and
other families’ recipes that you have yet to discover. Explaining
their origins and the holidays that have shaped them, Nathan spices
these delicious recipes with delightful stories about the people
who have kept these traditions alive.
Try something exotic—Algerian Chicken Tagine with Quinces or
Seven-Fruit Haroset from Surinam—or rediscover an American favorite
like Pineapple Noodle Kugel or Charlestonian Broth with “Soup
Bunch” and Matzah Balls. No matter what you select, this essential
book, which combines and updates Nathan’s classic cookbooks The
Jewish Holiday Baker and The Jewish Holiday Kitchen with a new
generation of recipes, will bring the rich variety and heritage of
Jewish cooking to your table on the holidays and throughout the
year.
關於作者：
Joan Nathan is the author of eight books, including Jewish
Cooking in America, which won the coveted IACP Julia Child Award as
Best Cookbook of the Year and also the James Beard Award for Best
American Cookbook. She appears on television cooking programs,
including her own PBS series based on Jewish Cooking in America,
and lectures around the country. She is a frequent contributor to
the New York Times and also writes for such publications as Bon
Appétit, Food Wine, Cooking Light, and Hadassah
magazine.
Nathan grew up in Providence, Rhode Island, and was educated at
the University of Michigan and Harvard University’s Kennedy School
of Government. She worked in Jerusalem in the early 1970s as
foreign press officer for then-mayor Teddy Kollek and was among the
founders of New York’s Ninth Avenue Food Festival under then-mayor
Abraham Beame. Nathan lives in Washington, D.C., with her husband,
attorney Allan Gerson, and their three children.
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