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 Nathanas 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 cuisinesaMoroccan, Russian, German, and contemporary American are just a fewathat show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your motheras table and dishes that go back to the Second Temple, family recipes that you thought were lost and other familiesa 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 exoticaAlgerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinamaor rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with aSoup Buncha and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathanas 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. From the Hardcover edition.My aunt Lisl always used a infirbeteigcrust (a short-crust butter cookie dough) for this tart, and sliced each Italian plum into four crescent shapes. She lined the ... I love this recipe and make it with peaches and blueberries at other times of year.
|Title||:||Joan Nathan's Jewish Holiday Cookbook|
|Publisher||:||Schocken - 2011-01-12|