| Edition |
First edition. |
| Description |
450 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Contents |
Beginnings: an introduction -- The old world: my earliest memories and my father's family -- The new world: New York City and my mother's family -- My childhood years: from Providence to Larchmont -- Back to Rhode Island -- Broadening horizons: from summer camp to summer abroad -- University years -- My junior year in Paris -- Graduation, a taste of New York, and graduate school -- New York, New York: stepping into the real world -- Jerusalem: learning about living and the meaning of a meal -- A short sojourn in Africa -- Planting the seeds for a writing career -- Love, marriage, and a new beginning -- Learning to be a food writer -- A move to Washington: big changes, my first baby, and The Jewish Holiday Kitchen -- My kitchen is my laboratory -- A gastronomical awakening in Washington -- A mentor for the two of us -- Our life in Washington and on the road as a food writer -- Motherhood and raising children -- My holiday is Passover -- Leo Lerman and Gourmet magazine -- Moroccan food: a long love affair -- My work writing for The New York Times -- A trip to the Soviet Union -- A legendary editor -- PBS's Jewish Cooking in America with Joan Nathan -- Meeting some of the greats in the food world -- On the speaking circuit -- Food culture USA: the Smithsonian recognizes American food -- The power of food and generous chefs -- Journeys with Joan -- My last travels with Allan -- Summers on Martha's Vineyard -- Mourning, the pandemic, and coming back to life. |
| Summary |
"A memoir-in-recipes from the best-selling and award-winning author that looks back at her family and at the long century of Jewish cooking in Europe and America. In her most personal book, Joan Nathan looks back at her own family's history - her family's arrival in America from Germany, Poland, and Slovakia; her childhood in post-war New York and Rhode Island; the influence of her in-laws, who came from Poland after fleeing the Nazis; her years in New York, Israel, and Washington, DC. Nathan shares her story - a life well-lived and centered around meals - and she punctuates it with all the recipes she has come to love. From roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her most beloved recipes. But here too are new favorites: Fragrant Spiced Chicken with Rice, Eggplant, Peppers and Zucchini, Yemeni White Bean Stew, and a Pecan Lemon Torte. This is a treasury of recipes and stories - and an invitation to a seat at Joan's table"-- Provided by publisher |
| Subject |
Nathan, Joan.
|
|
Cooks -- United States -- Biography.
|
|
Jewish cooking.
|
| Genre/Form |
cookbooks. (CStmoGRI)aatgf300026109
|
|
Cookbooks.
|
|
Autobiographies.
|
|
Biographies.
|
| Added Author |
Herman, Gabriela, photographer.
|
| ISBN |
9780525658986 (hardcover) |
|
052565898X (hardcover) |
|
