Joan Nathan's Jewish Holiday Cookbook: Revised and Updated on the Occasion of the Twenty-Fifth Anniversary of the... (Hardcover)
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 ...
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.
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.
|Genre||COOKING / Regional & Ethnic / Jewish & Kosher|
|Publisher Date||2004-08-01 00:00:00.0|
|Unit weight||2.4 lb|
|Subtitle||Revised and Updated on the Occasion of the Twenty-Fifth Anniversary of the Publication of the Jewish Holiday Kitchen|
|Edition Detail||Revised, Updated|
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