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| Jewish Cooking in America: Expanded Edition (Knopf Cooks American) | 
 enlarge | Author: Joan Nathan
Publisher: Knopf
Category: Book
List Price: $35.00
Buy Used: $7.76
You Save: $27.24 (78%)
New (33) Used (34) Collectible (1) from $7.76
Avg. Customer Rating:  11 reviews
Sales Rank: 380152
Media: Hardcover
Edition: Expanded
Number Of Items: 1
Pages: 544
Shipping Weight (lbs): 2
Dimensions (in): 9.4 x 6.4 x 1.7
ISBN: 0375402764
Dewey Decimal Number: 641.5676
EAN: 9780375402760
ASIN: 0375402764
Publication Date: September 8, 1998
Availability: Usually ships in 1-2 business days
Condition: Good - Free shipping confirmation & tracking. 100% of your purchase helps Goodwill create jobs and change lives. A readable copy. All pages are intact, and the cover is intact (the dust cover may be missing). May have usage wear, reading creases, writing inside, bent pages, notes, highlighting, stains, light damage, exposure to water and/or stickers.
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| Customer Reviews:
| Showing reviews 1-5 of 11 | | NEXT » |
Excellent recipes and cultural and historical information August 5, 2008
Jewish cooking is intertwined with the Jewish people, cultures and history. This masterfully written book is one I bought many years ago and the book has everything including very interesting recipes. The recipes come from all over the world and are not just your ordinary set of recipes. I have tried many and these were some of the best (but they were all good); The chicken, lime and tortilla soup (9.6/10) comes from Mexico ; spinach and cheese kugel (9.4/10) ; cholent (beef barley stew (9.6/10). The index is very nice and I am still searching for more. I will also want try some of the more unusual recipes like spinach rubarb soup Poland, stuffed grape leaves, meat pies , and more. It's a jewish food trip around the world and I am still touring.
The New Good Housekeeping February 23, 2006
2 out of 3 found this review helpful
Fabulous cookbook! Great recipes with detailed instructions. You don't have to be Jewish to love the food presented in the book. So many variations on the same theme, you'll be amazed. Every recipe I have made has been tried and true, a must for every kitchen. I aggree with other reviewers that the book makes for wonderful reading as well, history, stories, background, a real keeper!!
Ess, ess, mein kindt! December 7, 2005
5 out of 6 found this review helpful
News flash! Not everybody's chicken soup is the way your bubbe used to make! This is a great cookbook, filled with recipes from all over America, of Sephardic and Ashkenazic origin, influenced by where people settled. Gefilte fish is made with whitefish, salmon, haddock or shad, depending on what fish swims in the ocean, lake or river near by. There are latkes with zucchini and chili in Arizona and curried sweet potatoes in Flatbush.
Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.
 A Taste for Mind and Tongue July 8, 2003
3 out of 4 found this review helpful
The receipes are functional, even if you are not a gourmet chef. But the stories behind them are just fun to read! A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!
An excellent cookbook to read and to cook from September 29, 2000
12 out of 13 found this review helpful
What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.
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