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King Solomon’s Table

Hardcover $35.00

Apr 04, 2017 | 416 Pages

Ebook $18.99

Apr 04, 2017 | 416 Pages

  • Hardcover $35.00

    Apr 04, 2017 | 416 Pages

  • Ebook $18.99

    Apr 04, 2017 | 416 Pages

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Praise

“There is no greater authority on Jewish cooking than Joan Nathan. King Solomon’s Table 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 Zahav: A World of Israeli Cooking
 
“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 Plenty and Jerusalem

“Over the last four decades, Joan has become the most important preservationist of Jewish food traditions, researching and honoring the rich heritage that has connected people for millennia. I still marvel at her devotion, which is so evident in this book: A meticulous historian and intrepid anthropologist, Joan follows the threads of Jewish food culture across centuries and continents, tracing the surprising and delicious ways they cross and weave. Just as important, she is a clear-voiced storyteller and food writer who takes us on little journeys that bring each dish to life. . . . This is what makes King Solomon’s Table so important, and such a pleasure to read: Joan celebrates both the diversity and unexpected commonalities of these foods from around the world. And she shows us how simple, beautiful and real food can bring us all together, around the table and across the globe, forming the heart of our communities.” —from the Foreword by Alice Waters

“A reminder of why good cookbooks are a thing to cherish. . . . Nathan employs the table of mighty King Solomon, who built the First Temple in Jerusalem, as a metaphor to track the many places Jews have come to call home after fleeing by force or voluntarily uprooting in search of a better future. . . . Just as Jews are diverse across the globe, traditional Jewish food has adapted to the native plants and proteins found where observant emigres settled. Nathan’s recipe for Syrian-Mexican Chicken with Apricot, Tamarind and Chipotle Sauce exemplifies such evolving, best-of-both-worlds cooking.” —Raleigh News & Observer

“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. . . . Each recipe is prefaced with an engaging origin story that further helps explain the complex Jewish food story.” —Publishers Weekly (starred review)

“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. Of course, the familiar, endearing recipes are well represented, often with variations: bagels, kugel, matzo, challah, kishke, and more. Just as seductive are the lesser-known dishes she’s unearthed and perfected. . . . Recipes aside, what will grab attention are the stories and chefs (home and professional) featured on almost every page. . . . A sheynem dank, Ms. Nathan!” —Booklist (starred review)

Product Details

Also by Joan Nathan

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