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Jewish cooking in America / Joan Nathan.

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Author/Creator:
Nathan, Joan.
Language:
English.
Publication date:
1998
Imprint:
Expanded ed. - New York : Alfred A. Knopf, 1998.
Format:
  • Book
  • xvi, 518 p. : ill. ; 26 cm.
Bibliography:
Includes bibliographical references (p. 483-484) and index.
Contents:
  • Introduction
  • Appetizers from herring to hummus
  • Breads, bagels, and biscochos
  • Jewish soups and their dumplings
  • Fish from gefilte to grouper
  • Meat: cholent, briskets, and albondigas
  • Chicken, goose, quail, and their stuffings
  • Vegetables and salads from leeks to latkes
  • Grains and dairy delights
  • Desserts: cakes and kuchen
  • Cookies, candy, and fruit desserts
  • Drinks from seltzer to California kosher
  • Passover tastes and traditions
  • New recipes
  • Menues
  • Kosher dry wines
  • Glossary of Jewish terms
  • Bibliography
  • Index.
Summary:
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Available in another form:
Online version: Nathan, Joan. Jewish cooking in America. Expanded ed. New York : Alfred A. Knopf, 1998 (OCoLC)606613184
Series:
Knopf cooks American.
Subjects:
ISBN:
0375402764
9780375402760

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