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(More customer reviews)In this book, Joan Nathan manages to combine history, culture, and very good recipes. More than cooking book, Ms. Nathan offers menus for the same holidays from different Jewish backgrounds. Each recipe is complete, fully annotated and easy to follow. For cooks and/or readers looking to enlarge their knowledge of various Jewish food traditions, The Jewish Holiday Kitchen is a wonderful place to start.
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"Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well." --Mollie Katzen, author of The Moosewood Cookbook"This is how holiday cooking should be--warm, welcoming, and straight from the heart." --Anne Willan, author of Cook It RightOnly the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades. Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family's celebrations of the sixteen major holidays. In addition to the foods you remember from your mother's table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations. Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today. Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round.
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