Jewish Cooking in America

Jewish Cooking in America

by Joan Nathan
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Jewish Cooking in America 4.3 out of 5 based on 0 ratings. 4 reviews.
Shula More than 1 year ago
Borrowed this from my grandmother and decided I had to have my own! This is so much more than a cookbook. Cooking with this cookbook has so much meaning and significance - and thus is more fun! - because each recipe is presented along with the history of its origins. These recipes are more than good food - they are covered with the fingerprints of Jewish cooks through the centuries and will continue to be relevant, interesting, and delicious for centuries to come! Note that it is fairly thick, with the dimensions of a novel (and I could read it like a novel, it is so in-depth and well put together) so I keep mine on a bookshelf so as not to clutter up my tiny kitchen.
Guest More than 1 year ago
This book offers user-friendly recipes, and most of the ingredients called for are easily obtainable. The majority of the recipes appear to be for dishes that are actually eaten by Jews rather than for ones that are definitely not part of Jewish cuisine although they have been passed off as such by some authors. Ms. Nathan is passionate about the food she describes and provides a generous amount of information on the history, lore, and cultural and religious traditions of the Sephardic and Ashkenazic Jews who settled in America. She also includes menus, a helpful glossary of Jewish terms, and many interesting illustrations.
Merrybest More than 1 year ago
Besides being a definitive guide to Jewish-American cooking, the anecdotes that accompany the recipes are wonderful. When my elderly mom was no longer able to read for herself, she loved me to read them to her.
Anonymous More than 1 year ago