Jewish Cooking in America: A Cookbook (Knopf Cooks American)

I'd started with another seller, to order the book for a Christmas gift, but after a few weeks of waiting was told the book was not available. I tried again with this seller and am so pleased with the result. Highly recommend.

Great photos depicting jewish culture along with great recipes.

This is a very nice cookbook. I am enjoying.

I ordered this used on the marketplace and got sent the older edition instead. Still a good book. I love the recipe for bagels and the different variations of challah. Finding "matzoh balls" that weren't made with matzah was a huge plus because I am allergic to wheat. The gluten free matzohs are made with potato - another allergen. So to find them made with chickpea flour was awesome! I was really delighted to find cuisine in the book from Asia and India. Many of those recipes are easy to convert to gluten free or are easier for my other allergies. If you are inventive you can easily make a lot of the recipes in here safe for people with allergies.

Such an important book for Jews from the Diaspora, in particular, to recognize, thru all sorts of recipe modifications, how they absorbed American culture and contributed to it from the many countries they hadcome from. Makes a great gift!

Jewish cooking has such a rich and fascinating history, and Joan Nathan does it justice in this comprehensive history and collection of Jewish recipes from all over the world. The cultural and historical information--arranged chronologically--is fascinating, and were that all the book offered, it would be enough. But the recipes are wonderful as well: Nathan offers recipies for all levels of cooking experience and bravado, and the anecdotes that accompany the recipes are delightful. I've thrown together the fluffy (and, yes, they are) matzoh balls and (mercifully in a separate meal) the eggplant/pepper kugel at the last minute and been just delighted with the results. And there are recipes as well for the more experienced, adventuresome cook. If I were allowed only one Jewish cookbook, this might very well be the one I'd choose.

I have almost all of Joan's books, but somehow never got this one until now. I'm glad I did - it is a treasure. Her curiosity and skill as a journalist and culinary researcher are unparalleled. The writing and stories entice as much as the dishes themselves.

I enjoy reading and cooking from this book, but the index on the back is so bad. I got so frustrated just trying to find things from reading the index. When I looked up challah, there's is several pages for it, but non of them is the challah recipe. Those pages was for something else not related to challah. The only way that worked for me was to look through the book, page for page to look for recipes to cook. Another con about the book is there is no pictures of the food, just people and places.

The recipes are not appealing for today's tastes, so I haven't made very many, but the history is fascinating. The stories combined with the recipes give a real feeling of living through Jewish American history. Definitely worth owning.

Great stories and history. Not just recipes.

This is a replacement for one that was borrowed and never returned. I wouldn't be without it.