Jewish Cooking in America

by Joan Nathan

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text.

Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

Genres: Cookbooks, Food, Jewish, Cooking, Judaism, American, Food and Drink

544 pages, Hardcover

First published January 1, 1994

Reviews

[Ari · Rating 5 out of 5]

To anyone looking for a class in language, history, and culture all at the same time, read cookbooks. Read the introductions, read the notes, make the recipes. Reading and absorbing in this manner is, in my opinion, really second to no other if you seek the full experience. Over time, I've read quite a number of cookbooks. I think this is one of the better ones as far as reading goes. Every recipe has a story, it's split fairly equally between all different types of Jewish cooking, it's clear to give strictly kosher recipes, and it has a good sized Pesach section (which is not always easy to find for less traditional dishes). Highly recommended. This is one to own, not just borrow.

[Jessica · Rating 4 out of 5]

Not only filled with delicious recipes displaying the amazing breadth of Jewish cooking in America (representing cultures from around the world, as well as American regional variations), it's also a fascinating read, filled with anecdotes and historical documents illustrating how the recipes have been adapted by circumstance and taste. I turn to this book first when preparing holiday dishes, looking for new twists on familiar dishes.

[Kim · Rating 4 out of 5]

This classic mixes recipes with stories and illustrations Nathan has collected. While not an exhaustive Jewish cookbook, it has a number of recipes for foods we were raised eating. Reading the cookbook is almost more rewarding than preparing the recipes, and a chance to glimpse the way that our grandmothers (mostly!) prepared food in the past. In general, I found the recipes to be less exotic and more basic than we are accustomed to eating today, but many of them have become staples in our diet.

[Sara · Rating 4 out of 5]

A great overview of Jewish cooking and all the history & culture it carries with it. As a professional cook, I have found the recipes to be well-tested.

[Callie · Rating 4 out of 5]

There are a few recipes credited to women living in Alaskan cities that don't exist or are falsely attributed to the state. Not quite sure the accuracy of the town "Fairfax, Alaska". I live in Alaska, and have never heard of Fairfax; perhaps it's meant to be Fairbanks. Also, Dawson City is not in Alaska, but the Canadian Yukon territory. Knowing there are a few geographical gaffs in my area, it makes me wonder what other errors may be lurking in this book. I guess if it doesn't affect the recipe, it's of minor concern. But I mostly bought this book for the history, not the recipes. Knowing of the inaccuracies I've found (as neither historian or urban planner), I'd consume this book with that venerable grain of salt.

[Suzanne · Rating 5 out of 5]

I read this book as often as possible. What a a delightful combination of food, culture, history, and family tales of happiness and woe. Check out the section on orthodox boarding houses in atlantic city! So awesome! And try the rugelach, bubbalech.

[Susan · Rating 4 out of 5]

A rich collection of recipes and stories from real people. It's been fun to read -- the collection of choroset recipes is impressive and opens up the range of cultures, for example -- cooking awaits.

[Ellen · Rating 5 out of 5]

Joan Nathan's outdone herself with this cookbook. Excellent recipes along with great anecdotes and much more. I highly recommend this one.

[Catherine Woodman · Rating 4 out of 5]

Full of American Jew history and some of the best jewish food around