Jewish cooking in America
- Includes bibliographical references (p. 483-484) and index.
- 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
- Kosher dry wines
- Glossary of Jewish terms
- Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
- Supplemental links
- Publication date
- Joan Nathan.
- Knopf cooks American
- Available in another form
- Online version: Nathan, Joan. Jewish cooking in America. Expanded ed. New York : Alfred A. Knopf, 1998 (OCoLC)606613184