My Life in Recipes: Food, Family, and Memories

A new cookbook from the best-selling and award-winning author that uses recipes to look back at her life and family history--and at her personal journey discovering Jewish cuisine from around the world

"There is no greater authority on Jewish cooking than Joan Nathan." --Michael Solomonov, James Beard award-winning chef and author of Zahav

Before hummus was available in every grocery store--before shakshuka was a dish on every brunch menu--Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes to look back at her own family's history-- their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story--of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals--and she punctuates it with all the foods she has come to love.

With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za'atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan's version of the perfect Black and White Cookies.

This is a treasury of recipes and stories--and an invitation to a seat at Nathan's table.

Author: Joan Nathan
Publisher: Knopf Publishing Group
Published: 04/09/2024
Pages: 464
Binding Type: Hardcover
Weight: 3.67lbs
Size: 10.29h x 8.30w x 1.26d
ISBN: 9780525658986


Review Citation(s):
Library Journal 02/01/2024 pg. 89
Booklist 03/15/2024 pg. 30

About the Author
JOAN NATHAN is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won James Beard Awards and IACP Awards.