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King Solomon's table: a culinary exploration of Jewish cooking from around the world
(Book)

Book Cover
Average Rating
Contributors:
Herman, Gabriela, photographer.
Published:
New York : Alfred A. Knopf, [2017].
Format:
Book
Edition:
First edition.
Physical Desc:
xxviii, 382 pages : color illustrations ; 27 cm
Status:
Copies
Location
Call Number
Status
Last Check-In
Broomfield Non-Fiction
641.5676 Natha
On Shelf
Dec 27, 2022
Longmont Adult Nonfiction
641.5676 NAT
On Shelf
May 21, 2022
Louisville Adult NonFiction
641.5676 NAT
On Shelf
Dec 1, 2022
Description

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.

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Citations
APA Citation (style guide)

Nathan, J., & Herman, G. (2017). King Solomon's table: a culinary exploration of Jewish cooking from around the world. First edition. New York, Alfred A. Knopf.

Chicago / Turabian - Author Date Citation (style guide)

Nathan, Joan and Gabriela, Herman. 2017. King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World. New York, Alfred A. Knopf.

Chicago / Turabian - Humanities Citation (style guide)

Nathan, Joan and Gabriela, Herman, King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World. New York, Alfred A. Knopf, 2017.

MLA Citation (style guide)

Nathan, Joan, and Gabriela Herman. King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World. First edition. New York, Alfred A. Knopf, 2017.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
14d32a72-1d85-c418-dfbb-7609499aa97e
Go To GroupedWork

Record Information

Last Sierra Extract TimeJan 30, 2023 12:23:14 AM
Last File Modification TimeJan 30, 2023 12:23:42 AM
Last Grouped Work Modification TimeJan 30, 2023 12:23:18 AM

MARC Record

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More Details
Language:
English
ISBN:
9780385351140 (hardcover : alk. paper), 0385351143 (hardcover : alk. paper)

Notes

Bibliography
Includes bibliographical references and index.
Description
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.