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King Solomon's Table : A Culinary Exploration of Jewish Cooking from Around the World
by Joan Nathan and Gabriela Herman and Alice Waters


Overview - 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.  Read more...


 
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More About King Solomon's Table by Joan Nathan; Gabriela Herman; Alice Waters
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780385351140
  • ISBN-10: 0385351143
  • Publisher: Knopf Publishing Group
  • Publish Date: April 2017
  • Page Count: 416
  • Dimensions: 10 x 8 x 1.6 inches
  • Shipping Weight: 3.6 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Jewish & Kosher
Books > Cooking > History
Books > Cooking > Regional & Ethnic - American - General

 
BookPage Reviews

Cooking: All day, every day

Elisabeth Prueitt and her husband, Chad Robertson, opened Tartine Bakery in San Francisco 15 years ago to wild acclaim. Now Prueitt, a James Beard Award winner, treats us to Tartine All Day, which is filled with over 200 recipes that share the discoveries she’s made about combining new ingredients with old techniques and the lessons she learned as a professional chef turned home cook. Unlike many cookbook authors, Prueitt openly admits that cooking is work, but she wants that effort to be part of the pleasure. That pleasure can certainly be found in this consummate breakfast-through-dinner guide and kitchen companion for both newbies and old hands. Her go-to, all-purpose Cream Cheese Dough is made with a combo of three gluten-free flours, the Many Bean Salad sings with the additions of preserved lemons and salsa verde, the salt cod of a classic Brandade is replaced with fresh cod, and the desserts, Prueitt’s original calling, are divine. I’d gladly have Tartine all day, every day.

CUISINE OF WANDERERS
Jews all over the world will celebrate Passover this month. And, though they will all tell the same story of the exodus from Egypt, the dishes on the table can be very different, reflecting the cuisines and cultures of the Jewish diaspora. This is the perfect time to enjoy King Solomon’s Table, Joan Nathan’s exploration of Jewish cooking around the globe and the 12th star in this marvelous maven’s cookbook crown. The 170 recipes included go from morning delights to fish, poultry, meats and sweets gathered in places from New York to New Delhi, Teheran to Tbilisi and Mexico to Morocco, with fascinating references to cooking in ancient Sumer and Babylon as well. Along with an herb-infused Azerbaijani frittata, Persian Chicken Soup with chickpea dumplings and delicious Green Chile Relleno Latkes, you’ll find Nathan’s favorite recipe for Chopped Chicken Liver and easy, light Salmon Gefilte Fish Mold, all enhanced by in-depth header notes, detailed instructions and luscious photos.

TOP PICK IN COOKBOOKS
Deborah Madison, “Queen of Greens” and venerated matriarch of vegetarian cuisine, has done it again. In My Kitchen: A Collection of New and Favorite Vegetarian Recipes, the latest addition to her exceptional list of cookbooks, is as inspiring, fresh, chatty and wise as all of its predecessors. Arranged from A to Z—or Artichoke and Scallion Sauté Over Garlic-rubbed Toast to Zucchini Pancakes with Feta and Dill—the over 100 recipes gathered here are dishes that have settled into Madison’s repertoire. Some are new or made with new ingredients, some are familiar and worthy of tweaking for today’s lightened-up approach to cooking and eating. Dishes that are vegan or gluten-free are marked, and if you’d like to pair her glorious Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard with a roasted chicken, you have the chef’s OK. No strict rules here—these wonderful, imaginative plant-based dishes can be center stage or play a supporting role as the vegetable side. 

 

This article was originally published in the April 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
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