Adventures in Jewish Cooking by Jeff Nathan

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What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They’re all examples of the inspired cooking that has made Jeffrey Nathan, host of Public Television’s top-rated New Jewish Cuisine, the most exciting kosher chef at work today. His innovative food captures the spirit of Jewish cooking while exploring a whole world of sophisticated flavors.

Jeffrey Nathan revives and reinvents Jewish cuisine for generations of people tired of the same old brisket and noodle kugel. In Adventures in Jewish Cooking, classic Jewish recipes get a delicious twist, like Stuffed Cabbage Rolls with Sweet and Sour Cranberry Sauce and Gefilte Fish Terrine with Beet and Carrot Salads. But Nathan also knows when to stick to tradition—in his confident hands, tried-and-true favorites like latkes and cholent have never tasted better. Inspired by Jewish cuisines from around the world, as well as a diverse palette of other ethnic flavors, these recipes are anything but bland or heavy. Israeli Chopped Vegetable Salad, Falafel-Crusted Salmon with Jerusalem Dressing, Syrian Lemon Chicken Stew, and Apple Cobbler with Almond-Streusel Topping are all so flavorful and nuanced that they can be served with pride on any occasion.

With ready-for-company menus perfect for Passover, the Sabbath, and more, plenty of weeknight options, and variations that make it easy to adjust many recipes to a meat or dairy meal, this is the book that adventurous Jewish cooks have been waiting for.

About Jeff Nathan

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JEFFREY NATHAN is the host of New Jewish Cuisine, seen on Public Television stations nationwide and in Israel, and the executive chef and co-owner at Abigael’s, New York City’s premier kosher restaurant. A past nominee for the James Beard Award for best national television cooking show, Nathan garnered acclaim for his wild game cooking at New York’s New Deal Restaurant. This is his first cookbook.
Published September 3, 2002 by Clarkson Potter. 256 pages
Genres: Cooking. Non-fiction

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Taking into account Jewish dietary laws, each detailed recipe is designated "Meat," "Dairy" or "Pareve" (containing neither meat nor dairy products).

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