Jewish Holiday Kitchen Cookbook

The Jewish Holiday Kitchen cookbook by Joan Nathan includes Jewish recipes from around the world that cover the eight key holidays and occasions. Everything from food requirements to menus are included along with the recipes for favorites. Pecan Ginger Torte from Barbara Tropp of China Moon restaurant San Francisco, California. Joyce Goldstein's Pickled Salmon. Heidi Wortzel's Honey Cake, Easy Apple Strudel, Russian Pashtida (pan-fried Potato Latkes). And much more. You will be pleased with the quality Jewish recipes inside of this cookbook. 

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Format: Paperback, 380 pages 

Copyright: 1988. New and expanded edition. 

Publisher: Schocken Books 

Author: Joan Nathan 

ISBN: 9780805209006

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Additional Details

Description: By adding over fifty new recipes, Joan Nathan has improved and expanded what is already considered the classic Jewish cookbook. With recipes from around the world -- from Algeria to Russia, from Italy to Mexico -- this is the most complete collection of specific dishes for the eight major holidays, the Sabbath, and all the special occasions in the life of the Jewish family -- weddings, birth ceremonies, and bar and bat mitzvahs. 

Each holiday or occasion is considered in terms of its history, religious food requirements, and traditions, with several menus suggested for each. Further, Nathan demystifies the preparation of these dishes by using modern time-saving devices and the many new kosher food products that are now available, without affecting authenticity. 

Among the new recipes are some I favorites from the new generation of Jewish chefs. Try a Tsimmes Terrine created by Barry Wine of New York's Quilted Giraffe, or a Pecan Ginger Torte from Barbara Tropp of China Moon in San Francisco. Nathan's research also yields dishes from the exotic Yemenite High Holiday Soup Stew to a historic Charlestonian Broth with "soup bunch" and matzah balls. 

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Condition: Cover and interior pages are in good condition, but do have some minor shelf wear. A few pages (7) are dog-eared. The menu description on page 108 has a small pen notation regarding the recipe's preparation. 

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