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OP: Jewish Cooking in America

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by Joan Nathan

Alfred A. Knopf, 1994. Hardcover. Fine. First printing.

As much ethnography as recipe book, Jewish Cooking in America (1994) documents the unique ways in which the Jewish diaspora has contributed to and developed a distinct cuisine within the United States, often adopting and adapting from other traditions encountered in this land of immigrants. 

Written by journalist and cookbook author Joan Nathan (1943– ), a highly regarded authority on Jewish cuisine with a dozen books under her belt, this is a defining perspective on the ways in which cuisines evolve among displaced and wandering peoples. 

There is the engaging context, but, of course, there is also the food:

  • Southwestern gefilte fish, fried and served with tomato, olive, and serrano salsa
  • Chilled spinach-rhubarb soup finished with sour cream or yogurt
  • Cauliflower, potato, and pea curry
  • Syrian cheese sambusak topped with sesame seeds
  • Boston baked beans and brisket
  • Caponata—a celebration of California’s fresh produce, adapted for a Passover seder salad
  • Bavarian dumpling cakes soaked in caramel sauce

We could go on, but the stomach grumbles, and there are just too many temptations here.

Our copy is a Fine first printing. Illustrated with historical black and white photos. An excellent addition to any collection.

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