The award-winning “Queen of American Jewish Cooking”, Joan Nathan, has pulled together recipes from countries near and far in her latest book, King Solomon’s Table. This compilation celebrates the vast reach of both Joan and the Jewish people. Pages overflowing with explorations of culinary highlights from around the world, personal stories, historic insights, biblical references and health and wellness mentions, make this book a captivating read.
You can expect a delightful journey through Joan’s travels, insights, wealth of knowledge and recipes that guide readers to the heart of Jewish cooking. Local ingredients and produce from far flung corners of the globe add new twists and honor the core essence of these ancestral dishes. The book spans the spectrum from light and refreshing summer pleasures such as Herbert Samuel’s Tomato salad, to hardier dishes including Salyanka, a beef and vegetable stew from the country of Georgia.
Vegetarians, Vegans and Omnivores will all be nourished by the handsome photos, clear direction and comforting properties of recipes including Quinoa Salad with Squash, Feta and Pecans.
Don’t miss one of Joan’s favorites, Harira, a spiced Moroccan vegetable soup made with chick peas, cilantro and lemon that warms the body and soul.
There are treats in the book as well and we couldn’t stop eating the Pizza Ebraica, which is not pizza at all, but a fabulous Italian dessert made with nuts, dried fruit and wine. These little slices of heaven will be gone in a flash when served at any happy gathering, which is its tradition.
King Solomon’s Table extols the virtues, blessings and warm embrace that Jewish food has always brought to the table. And Joan’s incorporation of a wide array of cultural influences, entices indulgence into the historic traditions and cuisine of the chosen people. To meet up with Joan, check out her book tour schedule and discover when she will be signing books at an event near you.