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The Jewish Holiday Kitchen: 250 Recipes from Around the World to Make Your Celebrations Special by Joan Nathan

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Notes about this book

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Notes about Recipes in this book

  • Friday night brisket

    • jaelsne on March 24, 2013

      I made this for our Passover Seder. Delicious! Will make it "my" annual meal.

  • Heidi Wortzel's honey cake

    • caremefan on January 04, 2015

      In general I like this book, but this particular recipe was not good at all, neither in structure, nor in taste. There is too much coffee that overpowers the honey, and too much liquid ingredients for the flour amount. There are many better recipes. My fav is the Hazelnut Honey Cake from Faye Levy's International Jewish Cookbook

  • Mexican spinach and cheese pie

  • Veal with artichokes

    • lorloff on May 02, 2016

      Really great dish I made this for Passover. It was even better the next day. Would definately make again.

  • Barry Wine's stringed beef brisket

    • sebadian on January 06, 2010

      Absolutely the best brisket recipe ever. It's not typical but I have yet to serve it to anyone who hasn't raved about it.

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  • ISBN 10 080520900X
  • ISBN 13 9780805209006
  • Linked ISBNs
  • Published Apr 27 1989
  • Format Paperback
  • Page Count 399
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Schocken Books

Publishers Text

Only the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades. Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family's celebrations of the sixteen major holidays. In addition to the foods you remember from your mother's table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations. Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today. Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round.

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