IACP Crystal Whisk Award This rich tapestry of more than three centuries of Jewish Cooking in America gathers together some 335 kosher recipes, old and new.
She graduated from the University of Michigan, where she eventually received a master\'s degree.
About the Author: Joan Nathan was born in Providence, Rhode Island.
Now, more than ever, it stands firmly established as an American culinary classic.
When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook.
They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today\'s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.
S.
A.
The recipes and stories come from every part of the U.
Joan Nathan tells us how lox and bagels and Lindy\'s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.
Every dish has a story-from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland).
It is this theme that informs every part of Joan Nathan\'s warm and lively text.
Food plays a major part in rituals past and present, binding family and community.
What makes Jewish Cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews.
They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.
IACP Crystal Whisk Award This rich tapestry of more than three centuries of Jewish Cooking in America gathers together some 335 kosher recipes, old and new
