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.
Hardcover, Expanded, 544 pages
Published September 8th 1998 by Knopf
(first published 1994)
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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around the world, as well as American regional variations), it's also a fascinating read, filled with anecdotes and historical documents illustrating how the recipes have been adapted by circumstance and taste.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.