Joan Nathan's Life in Recipes

Today I’m chatting with the one and only, the matriarch of
Jewish-American cooking––Joan Nathan. That’s right,
Joan-freaking-Nathan!


What can I say about Joan Nathan that you don’t already know if
you’re listening to this thing? She’s the James Beard
award-winning author of 11 cookbooks, most recently King
Solomon's Table: A Culinary Exploration of Jewish Cooking from
Around the World. Next year you can get her memoir-in-recipes
appropriately titled Joan Nathan: A Life In Search Of Recipes.


Before we get to our chat, I mentioned last time that I started
uploading videos from my recent trip to Israel. If you missed it,
you can catch up with my video on Tel Aviv featuring a food tour
through the Carmel Market with Delicious Israel. Since then, I’ve
uploaded my visit to Jerusalem including a tour of the Machane
Yehuda Market with Jewish culinary historian Joel Haber. And this
Sunday, I’ll upload another video on my visit across Checkpoint
300 into Palestine. Head to YouTube.com/JoeBaur and subscribe so
you don’t miss anything.


Now onwards to Joan Nathan. We spoke for a story and recipe I was
working on about kishkes. I’ll leave a link to that below in case
you’re interested. But besides kishkes, we talked about her
impressions of how Jewish cuisine has evolved throughout her
career, the dishes she ate growing up, and where she sees Jewish
food heading next.


 


Kishke: Unraveling the Gut-Deep Culinary Traditions of Ashkenazi
Jews