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King Solomon's table : a culinary exploration of Jewish cooking from around the world / Joan Nathan ; photographs by Gabriela Herman.
Author
Nathan, Joan
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Format
Book
Language
English
Εdition
First edition.
Published/Created
New York : Alfred A. Knopf, 2017.
Description
xxviii, 382 pages ; 27
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
Firestone Library - Stacks
TX724 .N375 2017
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Details
Subject(s)
Jewish cooking
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Photographer (expression
Herman, Gabriela
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Library of Congress genre(s)
Cookbooks
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Getty AAT genre
cookbooks
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Summary note
From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon's appetites and explorations in mind, in these pages Joan Nathan-- "the queen of American Jewish cooking" (Houston Chronicle)-- gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon's Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. Nathan gathers together recipes from Israel to Italy to India and beyond. Some are classics, others are contemporary riffs on traditional dishes. Filled with fascinating historical details, personal histories, and delectable recipes, this book showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Bibliographic references
Includes bibliographical references and index.
Contents
Foreword by Alice Waters
Introduction
Pantry
Morning
Starters
Salads
Soups and their dumplings
Breads
Grains and such
Vegetables
Fish
Poultry
Meat
Sweets.
Show 11 more Contents items
ISBN
9780385351140 ((hardcover ; : alk. paper))
0385351143 ((hardcover ; : alk. paper))
LCCN
2016047294
OCLC
953597756
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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