{"product_id":"king-solomons-table-a-culinary-exploration-of-jewish-cooking-from-around-the-world-joan-nathan-alice-waters-foreword-by-gabriela-herman-photographer","title":"King Solomon's Table A Culinary Exploration Of Jewish Cooking From Around The World - Joan Nathan, Alice Waters (Foreword by), Gabriela Herman (Photographer)","description":"\u003cdiv class=\"MuiTypography-root MuiTypography-body1 DetailsTabs_html-content__dQoL5 mui-style-tgrox\"\u003e\n\u003cb\u003eFrom 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDriven 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” (\u003ci\u003eHouston Chronicle\u003c\/i\u003e) gathers together more than 170 recipes, from Israel to Italy to India and beyond.\u003cbr\u003e\u003cbr\u003eHere 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).\u003cbr\u003e\u003cbr\u003eGorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, \u003ci\u003eKing Solomon’s Table\u003c\/i\u003e showcases the dazzling diversity of a culinary tradition more than three thousand years old.\u003c\/div\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body1 DetailsTabs_html-content__dQoL5 mui-style-tgrox\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body1 DetailsTabs_html-content__dQoL5 mui-style-tgrox\"\u003eRandom House Publishing 2017, hardcover\u003c\/div\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body1 DetailsTabs_html-content__dQoL5 mui-style-tgrox\"\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJoan Nathan is the author of numerous cookbooks, including \u003ci\u003eJewish Cooking in America\u003c\/i\u003e and \u003ci\u003eThe New American Cooking,\u003c\/i\u003e both of which won the James Beard Award and the IACP Award for best cookbook of the year. She was the host of the nation-ally syndicated PBS television series \u003ci\u003eJewish Cooking in America with Joan Nathan\u003c\/i\u003e, based on the book. \u003cbr\u003e\u003cbr\u003eA frequent contributor to \u003ci\u003eThe New York Times\u003c\/i\u003e,\u003ci\u003e Tablet\u003c\/i\u003e magazine, and other publications, Nathan is the recipient of numerous awards, including James Beard's \u003ci\u003eWho's Who of Food\u003c\/i\u003e and \u003ci\u003eBeverage in America\u003c\/i\u003e, Les Dames d'Escoffier's Grande Dame Award, and Food Arts magazine's Silver Spoon Award, and she received an honorary doctorate from the Spertus Institute of Jewish Culture in Chicago. She was Guest Curator of Food Culture USA for the 2005 Smithsonian Folklife Festival, and a founding member of Les Dames d'Escoffier, and appointed to the Kitchen Cabinet of the National Museum of American History. \u003cbr\u003e\u003cbr\u003eBorn in Providence, Rhode Island, Nathan graduated from the University of Michigan with a master's degree in French literature and earned a master's in public administration from Harvard University. For three years she lived in Israel, where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she cofounded the Ninth Avenue Food Festival. The mother of three grown children, Nathan lives in Washington, D.C., and on Martha's Vineyard with her husband, Allan Gerson.\u003c\/div\u003e\n\u003cdiv class=\"DetailsTabs_reviews-box__MlIpA MuiBox-root mui-style-1v28ako\"\u003e\n\u003ch5 class=\"MuiTypography-root MuiTypography-h5 MuiTypography-gutterBottom mui-style-h2ouy6\"\u003eIndustry Reviews\u003c\/h5\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body1 mui-style-tgrox\"\u003e'A tour de force of Jewish cooking from around the globe…. A rich tome that bounces from country to country, recipe to recipe, drawing connections all along the way…. Nathan serves as a modern emissary, gathering recipes and stories from all around of the globe.' Tim Carman, \u003ci\u003eThe Washington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A brilliant look at a culture that has adapted to and influenced nearly every region in the world… \u003ci\u003eKing Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World\u003c\/i\u003e is a winding journey through the foods of the Jewish diaspora, from Roman ghettos to Middle Eastern markets to homestyle flavors in Cuba.' \u003ci\u003eEater\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'I admire the way Joan Nathan deftly weaves together small personal stories with great historical narratives whilst always making sure our appetites are properly whet and scrumptious food is on offer. In essence, this is the secret of every good host and it is also what makes this such a generous cookbook.' Yotam Ottolenghi, author of \u003ci\u003ePlenty\u003c\/i\u003e and \u003ci\u003eJerusalem\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A crowning achievement. Six years in the making, [\u003ci\u003eKing Solomon’s Table\u003c\/i\u003e] is filled with recipes from all over the globe, the stories behind them, and the histories of both how Jews influenced the local cultures they were part of and how those cultures left indelible marks on Jewish cuisine…. A cookbook with recipes for all occasions.' \u003ci\u003eBloomberg\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A mix of deep historical research combined with personal anecdotes… \u003ci\u003eKing Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World\u003c\/i\u003e, combines Nathan’s celebrated knowledge of all things related to Jewish food with her accessible storytelling voice.' \u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Nathan tells a story that’s weightier than her recipes’ measurements…. By looking back thousands of years to trace global influences on Jewish cuisine, [she] discovered a lesson for today. She found that what we think of as Jewish food, from the matzo ball to the bagel, tells a larger story of expulsions, wanderings and explorations across borders. In other words, immigration.' \u003ci\u003eMinneapolis Star Tribune\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Long before Michael Solomonov or Alon Shaya made it big, Nathan played a major role in popularizing Jewish cooking in America. . . . \u003ci\u003eKing Solomon's Table\u003c\/i\u003e is named after a biblical figure, and her 170 recipes are globally inspired (so not just Israeli). How about Sri Lankan breakfast buns with onion confit, or Syrian meatballs with cherries and tamarind?' \u003ci\u003eGrubstreet\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'There is no greater authority on Jewish cooking than Joan Nathan. \u003ci\u003eKing Solomon's Table\u003c\/i\u003e is a comprehensive guide to global Jewish cooking that is approachable, informative, and mouth-watering. Joan's confidence and perspective truly shine in this must have cookbook!' Michael Solomonov, author of \u003ci\u003eZahav: A World of Israeli Cooking\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story. The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003ci\u003eKing Solomon's Table\u003c\/i\u003e.' \u003ci\u003eAll Things Considered, NPR\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A delightful collection of recipes from around the Jewish Diaspora, sprinkled with a fascinating medley of historical facts, personal stories and biblical quotes about dishes that date back millennia. . . . A beautiful book.' \u003ci\u003eHaaretz\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Thoroughly researched. . . . Like the book's namesake, King Solomon, who reportedly had hundreds of wives, Jewish cooking turns out to be somewhat libertine, wildly scooping up traditional flavors and remixing them with available ingredients over centuries of settlement and relocation.' \u003ci\u003eThe Philadelphia Inquirer\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A reminder of why good cookbooks are a thing to cherish. [The book's] message about the vast contributions of immigrants to their adopted homelands is particularly relevant. . . . Just as Jews are diverse across the globe, traditional Jewish food has adapted to the native plants and proteins found where observant emigres settled.' \u003ci\u003eRaleigh News \u0026amp; Observer\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A fascinating gastronomic journey crossing continents and centuries. . . . Filled with scholarly research and historical references, this is a book for both the kitchen and night table (not to mention to use as a reference for every Jewish holiday.) The lovely photographs, (by Gabriela Herman), make your mouth water. . . . There is much to learn amidst its beautiful, satiny 382 pages.' Rozanne Gold, \u003ci\u003eThe Huffington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'The reigning queen of Jewish cookery, Joan Nathan, takes her readers on a culinary voyage thousands of years in the making in her new cookbook. . . . [\u003ci\u003eKing Solomon's Table\u003c\/i\u003e] is brimming with the history of the Jewish people and their diaspora through Europe and eventually to America, and it provides recipes for the food traditions they developed along the way.' \u003ci\u003eThe Columbus Dispatch\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'One of those cookbooks that you'll stay up all night reading cover to cover.' \u003ci\u003eThe Forward\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'This cookbook is a big deal. . . . Nathan offers the ultimate north-to-south, east-to-west compendium of Jewish cuisine, amassed through travel and conversations in 15 countries and five continents. . . . The 170 recipes aside, what will grab attention are the stories and chefs (home and professional) featured on almost every page.' \u003ci\u003eBooklist\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Masterful. . . . There's a joyousness in her writing and an approach that's infectious.' \u003ci\u003eThe Jewish Week\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A cookbook to be read and savored for its stories as much as its recipes. . . . An important contribution to Jewish history and culture. . . . In this, one of her best books to date, Nathan, a James Beard Award-winning author and authority on Jewish food, explores the origins and evolution of Jewish cuisine around the world.' \u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Nathan has done more than perhaps anyone to popularize Jewish cooking in America. . . . [Her] voracious appetite for stories shines through every anecdote and historical gem in the book. \u003ci\u003eKing Solomon's Table\u003c\/i\u003e is as much a kitchen reference guide as it is a page-turner about Jewish history and culture told through food.' \u003ci\u003eJewish Journal\u003c\/i\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45393224171589,"sku":"300709","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0615\/9997\/3445\/files\/king-solomons-table-a-culinary-exploration-of-jewish-cooking-from-around-the-world-joan-nathan-alice-waters-foreword-by-gabriela-herman-photographer-kingsolomon-1102803.jpg?v=1788500053","url":"https:\/\/shop.sydneyjewishmuseum.com.au\/products\/king-solomons-table-a-culinary-exploration-of-jewish-cooking-from-around-the-world-joan-nathan-alice-waters-foreword-by-gabriela-herman-photographer","provider":"Sydney Jewish Museum Shop","version":"1.0","type":"link"}