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, by Joan Nathan
Download PDF , by Joan Nathan
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Product details
File Size: 136034 KB
Print Length: 416 pages
Publisher: Knopf (April 4, 2017)
Publication Date: April 4, 2017
Language: English
ASIN: B01I85OVSK
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Amazon Best Sellers Rank:
#265,975 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I really have enjoyed this wonderful volume.....it contains some really wonderful recipes from around the globe. And there is a vast amount of background history and stories about how the author came to know about many of the recipes. For US readers, virtually all of the ingredients can be found easily in Asian, Indian or local grocery shops (save a couple truly exotice ingredients, but often substitutes are included in the text). I have made half a dozen of the recipes, all came out fine on a first go (and I am the definition of an amateur in the kitchen). Two observaions.....first, nearly all of the recipes are for large numbers or servings, as expected as many of the dishes are for Jewish holiday meals at which large groups might be attending. This isn’t in any way a downside, but for those like myself cooking for one or two, just be aware that you’ll need to do some quantity adjusting for ingredients, Second, I wish, though it probably just wasn’t practical, that the author/publisher included pictures of more of the dishes. There are plenty of pictures, but not for all dishes, and that picture is, for many people making a new dish for the first time, a vital help. With those two observations noted, I would highly recommend this to anyone who wants to try some truly delicious dishes from around the world and is interested in the history and background of the dish & Jewish culture surrounding many of those dishes. First rate book!
The cover tells the story: a variation of a challah roll lying atop an embossed map of the nations of the world. Joan Nathan, a tireless, curious, multilingual cookbook goddess, was in the Paradesi Synagogue in Kochi, Kerala, India, researching a book when she noted a sign that said Jewish people had been in India since the time of King Solomon. Whether it is myth, legend, or fact, she pondered how so many Jewish merchant seamen and traders traveled from the Middle East to other ports for business, spices, and spouses; and they created relationships and families, and “mashed-up†their Jewish food traditions with local customs, foodways and ingredients. She changed her plans and wrote this cookbook, her eleventh, instead.In it, Ms. Nathan travels – like these ancient mariners - from country to country, and finds she Jewish mash-ups, whether it is Jewish foods from Europe that ended up in Dayton, or Turkish staples in Cuba, or the foods of Babylonia in FSU Georgia. As she once said, “When I lived in Israel, I saw not a clash but a coming together of civilizations. You know, for me, Jewish food was my mother’s matzoh ball soup. Then I went there and I saw stuffed vegetables and all kinds of salads that were different… I realized then that food was culture, and it was not restaurant culture. It was ethnic culture.â€The title? It is said that Solomon had 700 wives and half as many girlfriends, and they had many food traditions. He learned from them, they learned from him, and there was a sharing of recipes and other things. It was "tabletop Judaism." In this spirit, Nathan shares over 170 uniquely Jewish recipes from El Salvador to Israel, from Morocco to Cuba, Siberia to Canada, and Sri Lanka (you know the Rambam’s brother lived there...) to Romania.The book opens with a quote from Genesis: When woman ate of the tree of wisdom, she took of its fruit and ate, and shared some with her husband, and he ate. This is followed by a 16 page introduction to Solomon, Babylon, Judea, and the roots of Jewish foods; and 11 pages on pantry spices. There are sections for Morning (16 recipes); Starters (21 recipes), Salads (16 recipes), Soups and Their Dumplings (13 recipes), Breads (7 Sabbath breads, 4 Weekday breads), Grains and Such (10 recipes), Vegetables (15), Fish (15), Poultry (10), Meat (14), and Sweets (23).The aleph recipe is an Azerbaijani Kukusa with Swiss Chard and Herbs, which is easy and herb-infused and a living vestige of Jewish life in Babylonia and Persia and an example of how a Jewish dish traveled from southern France to North Africa and back to France, morphed to Azerbaijan and then to Brooklyn. The Tof "closing recipe" is a Libyan Saefra, King Solomon Cake (how often have you used Cream of Wheat and Orange zest in a recipe?).One of the fascinating aspects of this book is that each recipe has a priceless shared story and an amazing photo. To me, it is a keepsake. Smoky Shakshuka with Tomatoes, Peppers, and Eggplant comes with a story of colonial Williamsburg and its first Jewish resident, Dr. de Sequeyra, who introduced tomato-eating to his neighbors and patients. A Matzo Brei recipe comes with a cook-off story than ranges from Zamosc Poland to DC to the residence of the late Sheila Lukins (author of Silver Palate Cookbook). A recipe for Chilaquiles (Mexican Matzo Brei) is delivered with a story from LA's Jonathan Gold. Her “New Old Fashioned Bagel†recipe is akin to Montreal style ones of Mark Furstenberg’s "Bread Furst." Speaking of Canada, there is a recipe for Toronto-style Shtritzlach, as well as Siberian Chremsel. The Socca (chickpea pancake) recipe may change your life, as will Caponata Siciliana di Melanzane alla Giudia (many say that the Jews introduced eggplants to Sicily). Her Hummus with Preserved Lemon and Cumin recipe is matched with a Hebrew translation story on whether it was ‘vinegar’ or ‘hummus’ that Boaz served his workers in The Book of Ruth.Other highlights (just mentioning a few) include: Corfu/Italian Huevos Haminados con Spinaci (Long-Cooked Eggs with Spinach) from Daisy Dente Modigliani; Halleq (Persian Haroset); Ferrara Haroset (using banana, pear, and apple); Bene Israel Fish Curry with Fresh Ginger, Tamarind, and Cilantro (from Babu of Ernakulam, India); Matbucha; Curried Beet Borscht with Apples and Ginger; Yemenite Chicken Soup with Dill, Cilantro and Parsley, Persian Cucumber and Radish Salad with Hungarian Paprika; Salonikan MelitzanoSalata; Tchav; Honduran/CrownHeights mashup Winter Squash Soup with Hot Pepper and Coconut Milk; Perugia-style Cod with Tomatoes, Dried Plums, Onions, and Pine Nuts; Abgoosht with Gundi; Suellen Lazarus’ Vegetarian Matzo Ball Soup with Ghee; Concia; T’beet (Baghdadi Sabbath Overight Spiced Chicken with Rice and Coconut Chutney); Karaite-style Spiced Fried Matzo with Celery Seed and Tumeric; Kosher-Brined Roast Turkey with Challah-Chestnut-Cranberry Stuffing; Bulgarian Pashtida (from Spain Greece, the Balkans); Kubbanah, Ka’ak; Pletzel; Parpikas Krumpli (Hungarian Roasted Potatoes with Onions); Fideos Tostados with Cinnamon-Spiked Tomato Sauce (coupled with an essay on Rabbi Mussana and his concordance to the 1140 CE HeAruch); Slightly Sweet and Sour Cabbage (via Cuba by way of Ladino speakers of Turkey); Hand Cured Corned Beef; Indian Chicken with Cardamom, Cumin and Cilantro; David Tanis’ Dayton, Ohio-inspired Poached Salmon with Ginger-Cilantro Butter and Spinach; Macedonian Leek and Meat Patties; Roman Ricotta Cheese Crostata with Cherries or Chocolate; and El Salvador Schokoladenwurst.
Wonderful in every way. A bit hefty but with wisdom, great photography and easy preparation tips. Do yourself a favor and by the hard cover edition!
My grandmother was Jewish, but married and raised Christian children. I have always had an affinity to my Jewish Heritage. This "cookbook" is a wonderful story of the history of the Dispora of which I am a part. I have had so much fun finding the ingredients she talks about...in my local ethnic groceries. It has turned me on to a whole new world of cooking!
Most of the recipes are general audience, not Jews in particular. Recipes detailed. Illustrations glorious. Historic text engaging. My book is already food-stained from cooking with it open on my counter.
This book is an important insight to world Jewish culture. It is not just another "bread book" either.Thank you for printing it in English.
I have long love Joan Nathan's cookbooks, but this book made me so happy that I sent it as a gift to all of my brothers, several cousins, and several friends. (I should have bought it by the case.)
Amazing! Such a vast amount of knowledge and so much research in this wonderful book of recipes and culture. If you know anything about Joan Nathan, you KNOW the recipes are proved good. Now, you have fun facts and entertaining stories to go with these recipes from Jews around the world!
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