The Cook book

Our traditions whether it is during our holidays or on our common daily routines, they are often defined by food. However our cultures are enhanced by an ever changing cuisine, enriched by our numerous blend of kitchen encompassing the flavors of the whole world, embracing local culinary traditions of every place in which we have lived and adapting them to our cultural observance; from European Ashkenazy styles, Sephardic, Tzfartic, Yemenites, Morrocan or Tunisian. This collection, the culmination of Joan Nathan’s decades of gathering recipes from around the world, is a tour through the holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American.

Which show how the traditions of our food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple era, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.

Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of our cooking to your table on the holidays and throughout the year.

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