Price includes shipping!
This package includes either one of Chef Jeffrey Nathan's cookbooks along with Jeff Nathan Signature series 10-inch serrated knife. Cookbooks can be autographed to the recipient. A great gift for people who love to cook!
Adventures in Jewish cooking
Anyone looking for new takes on Jewish cooking or fresh ideas for their kosher table will want to explore Adventures in Jewish Cooking. The book pushes the whole concept of Jewish cooking--let alone kosher restrictions--to the limit with inspired, internationally inflected dishes. Jeffrey Nathan, executive chef of Manhattan's acclaimed kosher restaurant Abigael's and host of the popular PBS cooking show New Jewish Cuisine, delivers all the standards of Jewish fare, but his Matzo Ball Soup is intensified with a spicy Latin American Soffrito and studded with saffron-infused matzo balls. His gefilte fish is a sophisticated terrine, adorned with jewel-like carrot and beet salads tossed with a tangy, sharp Horseradish Mustard Vinaigrette. Even his chicken soup is accented with Japanese miso paste. Besides updated versions of typical Jewish dishes, Nathan calls on his widely varied culinary experience to create kosher versions of more unexpected fare. Nori-Wrapped Salmon with Pea Shoot Salad would be impressive on any table--it's merely an added bonus that it also happens to be kosher. Turkey and Sausage Barley Jambalaya proves that pastrami, veal sausage, and turkey thighs can go head-to-head with the nonkosher meats normally found in this spicy Southern dish. Many of the dishes are impressive enough for the holiday table, making this a welcome resource for any cook looking for unusual takes on international cooking and those looking to add new dimensions to their kosher fare. --Robin Donovan
From Publishers Weekly
At last, Nathan has produced a companion volume to his PBS cooking show New Jewish Cuisine. Executive chef of the kosher Abigael's Restaurant in New York, Nathan offers a mix of traditional and modern recipes spiced with occasional personal anecdotes and asides. The book covers appetizers, soups, salads, meat, poultry, fish, breads and brunches and dessert. Many of Nathan's offerings, such as the Fennel-Crusted Snapper with Grapefruit-Cilantro Sauce, the Asian Duck Stir-Fry or the Crispy Creole Chicken Breasts, reflect recent food trends and diverse cultural influences. The time-honored "heritage recipes" are sometimes given a new twist, as with the Sweet Noodle and Fruit Kugel, which brims with the unusual combination of dried cranberries and other dried fruits rather than just the customary golden raisins. Taking into account Jewish dietary laws, each detailed recipe is designated "Meat," "Dairy" or "Pareve" (containing neither meat nor dairy products). Many dairy dishes, such as the refreshing Lemon Mousse with Blueberry Parfaits, include a pareve variation. Explanatory notes appear at the end of recipes and in sidebars sprinkled throughout the book; they cover such diverse subjects as toasting nuts and using raw eggs safely. Nathan rounds out the book with suggested holiday menus and sources for hard-to-find ingredients (such as the kosher version of Japanese rice wine). With surprises on every page, this truly innovative cookbook earns its name.
Copyright 2002 Cahners Business Information, Inc.
From Library Journal
Nathan is the host of the PBS series New Jewish Cuisine and the chef of Abigael's, an upscale kosher restaurant in New York City. His cooking is a blend of updated old classics, such as Latin Brisket with Chimichurri, and kosher versions of nonkosher dishes, like his French bistro-inspired Chicken and Veal Pƒt‚ (rather than the traditional pork version). He also includes a number of "Heritage Recipes" here, such as Classic Chicken Soup with Matzo Balls, inspired by his great-grandmother's soup. Nathan has a personable style, and fans of his television series, as well as devotees of the restaurant, will ensure demand. For most collections.
Copyright 2002 Reed Business Information, Inc.
What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They’re all examples of the inspired cooking that has made Jeffrey Nathan, host of Public Television’s top-rated New Jewish Cuisine, the most exciting kosher chef at work today. His innovative food captures the spirit of Jewish cooking while exploring a whole world of sophisticated flavors.
Jeffrey Nathan revives and reinvents Jewish cuisine for generations of people tired of the same old brisket and noodle kugel. In Adventures in Jewish Cooking, classic Jewish recipes get a delicious twist, like Stuffed Cabbage Rolls with Sweet and Sour Cranberry Sauce and Gefilte Fish Terrine with Beet and Carrot Salads. But Nathan also knows when to stick to tradition—in his confident hands, tried-and-true favorites like latkes and cholent have never tasted better. Inspired by Jewish cuisines from around the world, as well as a diverse palette of other ethnic flavors, these recipes are anything but bland or heavy. Israeli Chopped Vegetable Salad, Falafel-Crusted Salmon with Jerusalem Dressing, Syrian Lemon Chicken Stew, and Apple Cobbler with Almond-Streusel Topping are all so flavorful and nuanced that they can be served with pride on any occasion.
With ready-for-company menus perfect for Passover, the Sabbath, and more, plenty of weeknight options, and variations that make it easy to adjust many recipes to a meat or dairy meal, this is the book that adventurous Jewish cooks have been waiting for.
Jeffrey Nathan's Family SuppersIn Jeff Nathan’s Family Suppers, the world-renowned chef and television host of New Jewish Cuisine delivers exactly what kosher home cooks everywhere have been asking for: creative recipes easy enough for the weeknight table. In the follow-up to his critically acclaimed debut cookbook, Adventures in Jewish Cooking, Jeff hangs up the professional chef’s coat to create a more casual kitchen go-to guide, simplifying steps in light of today’s busy family schedule but never sacrificing flavor or variety.
As a dad, Jeff knows all too well that family suppers require a kid-tested stamp of approval, and the recipes in this book won’t disappoint. Here are more than 125 irresistible yet eminently doable creations—Jeff’s signature modern American kosher fare with a global twist—that the whole family will enjoy, including favorites such as Four-Cheese Baked Ziti with Herbed Crumbs, Grilled Skirt Steak with Mint Chimichurri, Matzo-Crusted Chicken Strips with Honey-Mustard Dip, Spicy Oven Fries, and Tilapia Teriyaki with Stir-Fried Asian Vegetables.
The chapters are organized into unfussy, everyday menu categories: Soups, Salads, Chicken and Turkey, Meats, Fish, Vegetable Main Courses, Pasta, Side Dishes, and Desserts. Extras include a section on stocking the pantry, refrigerator, and freezer (from essentials to “could-haves”); time-saving tools; tips for keeping an organized kitchen; and, perhaps most important, ways to involve the whole family in cooking.
"Jeffrey Nathan" knife This autographed knife is the most used knife in the kitchen. The fine weight and balance fits the hand just right for slicing, chopping or mincing. Available with a black or blue handle.