There could be no more festive way to introduce Jewish
children to their Jewish heritage than through the food associated
with the holidays. And no better person to do it than Joan Nathan,
whose great enthusiasm and knowledge have gained her a national
reputation as the maven of the Jewish kitchen.
Here are seventy child-centered recipes and cooking activities
from around the world in which the entire family can participate.
Covering the ten major holidays, each of the activities has a
different focus--such as Eastern Europe, Biblical Israel,
contemporary America--and together they present a vast array of
foods, flavors, and ideas. The recipes are old and new, traditional
and novel--everything from hamantashen to pretzel bagels, chicken
soup with matzah balls to matzah pizza, cheese blintzes to
vegetarian chopped liver, hallah to halvah, fruit kugel to Persian
pomegranate punch.
First published in paperback in l988, The Children''s Jewish
Holiday Kitchen has now been redesigned and contains 20 additional
delicious recipes and 30 delightful new drawings.
關於作者：
Joan Nathan''s books include The Jewish Holiday Kitchen,
The Jewish Holiday Baker, and Jewish Cooking in
America, which won the IACP Julia Child Award for Best Cookbook
of the Year in 1995 and the James Beard Award for Best American
Cookbook. She contributes articles on international ethnic food and
special holiday features to the New York Times, the Los
Angeles Times Syndicate, Hadassah Magazine, Food and Wine, and
Food Arts. She lives in Washington, D.C., with her husband,
Allan Gerson, and their three children.
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