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 culmination of Joan Nathan's decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines--Moroccan, Russian, German, and contemporary American are just a few--that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother's table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families' recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive. 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.
The first thing I'm trying, is the Chocolate Rugelach. Yum! Check back after New
Packing away now as we declutter the house, preparing to put it on the market.
Many of the recipes are very basic and familiar to Americans, such as for hallah, kugel, kreplakh, knishes, honey cake, and even Grossinger’s famous blintzes. Additionally there are quite a few recipes from Jewish communities in other countries, such as Hungarian Kugelhopf, Persian Rice and Fruit Stuffing, and Russian Pashtida.
This book should satisfy cooks of all ethnicities, for truly, most of them have analogues to what are thought to be “Jewish” dishes.