Wednesday, June 28th, 2017...12:20 pm

Joan Nathan compiles Jewish food lore, recipes

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Jewish food maven Joan Nathan (Jewish Cooking in America) has written a hefty new cookbook that traces our food from its Babylonian roots to biblical Israel through Europe and the new world of Jewish cuisine — with Israel emerging as a hub of innovation. King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (Knopf) — with a foreword by Alice Waters, of Chez Panisse fame — is beautifully illustrated, with mouth-watering recipes covering the main food categories. How about some Kolokuthokeftedes, Zucchini Fritters, like they fry up in Athens? Substitute potato for the zucchini and you have something called latkes. This is a must-have cookbook for the Jewish foodie. — Mordecai Specktor

(American Jewish World, 6.30.17)

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