Jewish Cooking in America

Nathan’s masterwork and the book that established her as the leading voice on Jewish food in America. This expanded edition gathers more than 300 kosher recipes from both Ashkenazi and Sephardic traditions, tracing how Jewish immigrants adapted their ancestral cooking to new ingredients and new communities across the United States.

Why Start Here

This is the book that won Joan Nathan both the James Beard Award and the Julia Child Cookbook of the Year Award, and it remains her most essential work. Where her later books explore specific regions or holidays, Jewish Cooking in America captures the full sweep of her project: documenting how an extraordinarily diverse immigrant cuisine took root in American soil and changed both itself and the country’s eating habits in the process.

Nathan is a storyteller first and a recipe writer second, which makes this book a pleasure to read cover to cover. Every recipe arrives with the name of the family who shared it, the region it came from, and the story of how it traveled to America. You learn the histories behind everyday foods, from how cream cheese was invented and became inseparable from bagels, to how Manischewitz became the nation’s largest matzo producer. The recipes themselves are thoroughly tested and written with clarity.

What to Expect

A comprehensive 544-page hardcover organized by course, from appetizers and soups through main dishes, side dishes, and baking. The tone is narrative and personal, with headnotes that often run several paragraphs. The recipes use standard American measurements and widely available ingredients. Nathan’s later books, including Jewish Holiday Kitchen and King Solomon’s Table, make excellent follow-ups once you have cooked your way through the highlights here.