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"There is no greater authority on Jewish cooking than Joan Nathan." —Michael Solomonov, James Beard award-winning chef and author of Zahav
Before hummus was available in every grocery store—before shakshuka was a dish on every brunch menu—Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes to look back at her own family’s history— their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story—of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals—and she punctuates it with all the foods she has come to love.
With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za’atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan’s version of the perfect Black and White Cookies.
This is a treasury of recipes and stories—and an invitation to a seat at Nathan's table.
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Creators
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Publisher
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Release date
April 9, 2024 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780525658993
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EPUB ebook
- ISBN: 9780525658993
- File size: 59394 KB
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Languages
- English
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Reviews
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February 1, 2024
Part travelogue, part cookbook, and part family history, the latest cookbook from award-winning Nathan (King Solomon's Table) brings readers on a journey steeped in tradition, culture, history, and, most importantly, memorable meals. Nathan is both a well-traveled and a well-read chef, and this selection of recipes draws on her numerous international expeditions, research into vintage cookbooks and historical documents, and access to her family's own intergenerational collection of recipes. Those well-versed in Ashkenazi Jewish cooking will find new recipes for a bevy of beloved standbys such as savory noodle kugel, whitefish salad, and brisket. Additionally, Nathan includes less universal, yet nonetheless appealing, offerings such as "hippie" molasses muffins and Ann Arbor schnecken. Peppered with diary entries, personal letters, and family photos, the book serves as a retrospective of Nathan's impressive and sprawling culinary career. VERDICT For those seeking a healthy mix of typical yet well-executed European-Jewish dishes, paired with less familiar while still intriguing options, this will be a sure hit.--Ingrid Conley-Abrams
Copyright 2024 Library Journal, LLC Used with permission.
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March 15, 2024
Add Nathan to the list of food writers who can also pen the most marvelous of memoirs. The author of a dozen cookbooks and winner of almost countless honors, including a Grande Dame of Les Dames d'Escoffier and a James Beard Award, Nathan has been a food writer for the New York Times and Washington Post, written for Julia Child's famed editor at Knopf, Judith Jones; and hosted a well-regarded PBS show on Jewish cooking. She drops some names--she shared a hello with Marilyn Monroe and a friendship with Jeane Kirkpatrick, the first woman ambassador to the United Nations--but it's not braggadocio; this has simply been her life. Rounding out her autobiography are nearly 100 recipes (two to eight per short chapter), dominated by ethnic foods and Jewish cuisine: German schnecken; Swedish limpa bread, passed down in her mother's family; Turkish scrambled eggs with tomato sauce; doro wat, Ethiopian chicken stew. Warm and wise anecdotes are sandwiched among the dishes; for instance, she writes of her husband's passing with sorrow and accepting elegance. Readers will find it difficult not to reread Nathan's journey of a lifetime with thanks and appreciation.COPYRIGHT(2024) Booklist, ALL RIGHTS RESERVED.
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