Cover image for Adventures in Jewish cooking
Adventures in Jewish cooking
Nathan, Jeffrey.
Personal Author:
First edition.
Publication Information:
New York : Clarkson Potter, [2002]

Physical Description:
255 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX724 .N366 2002 Adult Non-Fiction Central Closed Stacks
TX724 .N366 2002 Adult Non-Fiction Open Shelf
TX724 .N366 2002 Adult Non-Fiction Open Shelf

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Presents 150 innovative recipes for both original dishes and traditional kosher fare, including Latin beef brisket chimichurri, banana cake with strawberry-marsala compote, and new versions of such classics as latkes and honey cake.

Author Notes

Jeffrey Nathan is the host of New Jewish Cuisine. He is the chef and owner of Abigael's in New York, and recently formed a partnership with Hain Celestial to promote kosher products under his own label. He lives in New Jersey with his wife and two children.

Reviews 2

Publisher's Weekly Review

At last, Nathan has produced a companion volume to his PBS cooking show New Jewish Cuisine. Executive chef of the kosher Abigael's Restaurant in New York, Nathan offers a mix of traditional and modern recipes spiced with occasional personal anecdotes and asides. The book covers appetizers, soups, salads, meat, poultry, fish, breads and brunches and dessert. Many of Nathan's offerings, such as the Fennel-Crusted Snapper with Grapefruit-Cilantro Sauce, the Asian Duck Stir-Fry or the Crispy Creole Chicken Breasts, reflect recent food trends and diverse cultural influences. The time-honored "heritage recipes" are sometimes given a new twist, as with the Sweet Noodle and Fruit Kugel, which brims with the unusual combination of dried cranberries and other dried fruits rather than just the customary golden raisins. Taking into account Jewish dietary laws, each detailed recipe is designated "Meat," "Dairy" or "Pareve" (containing neither meat nor dairy products). Many dairy dishes, such as the refreshing Lemon Mousse with Blueberry Parfaits, include a pareve variation. Explanatory notes appear at the end of recipes and in sidebars sprinkled throughout the book; they cover such diverse subjects as toasting nuts and using raw eggs safely. Nathan rounds out the book with suggested holiday menus and sources for hard-to-find ingredients (such as the kosher version of Japanese rice wine). With surprises on every page, this truly innovative cookbook earns its name. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Nathan is the host of the PBS series New Jewish Cuisine and the chef of Abigael's, an upscale kosher restaurant in New York City. His cooking is a blend of updated old classics, such as Latin Brisket with Chimichurri, and kosher versions of nonkosher dishes, like his French bistro-inspired Chicken and Veal Pt (rather than the traditional pork version). He also includes a number of "Heritage Recipes" here, such as Classic Chicken Soup with Matzo Balls, inspired by his great-grandmother's soup. Nathan has a personable style, and fans of his television series, as well as devotees of the restaurant, will ensure demand. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.