Jewish cooking in America
Book • 1994
This book is a rich tapestry of more than three centuries of Jewish cooking in America.
It gathers together recipes from both Sephardic and Ashkenazic Jews who settled across the United States, bringing with them a wide variety of regional flavors.
The book emphasizes the role of food in Jewish rituals and traditions, including the impact of ancient dietary laws on the selection, preparation, and consumption of food.
It includes stories and recipes for dishes such as cholents, kugels, potato latkes, and gefilte fish, as well as how American products like Crisco, cream cheese, and Jell-O have influenced Jewish home cooking.
The book also explores how Jewish cuisine has adapted and evolved in different regions of the U.S.
, incorporating flavors from various cultures.
It gathers together recipes from both Sephardic and Ashkenazic Jews who settled across the United States, bringing with them a wide variety of regional flavors.
The book emphasizes the role of food in Jewish rituals and traditions, including the impact of ancient dietary laws on the selection, preparation, and consumption of food.
It includes stories and recipes for dishes such as cholents, kugels, potato latkes, and gefilte fish, as well as how American products like Crisco, cream cheese, and Jell-O have influenced Jewish home cooking.
The book also explores how Jewish cuisine has adapted and evolved in different regions of the U.S.
, incorporating flavors from various cultures.
