King Solomon's Table

Winner of the IACP Award for Best International Cookbook • Winner of a Gourmand World Cookbook Award “A tour de force of Jewish cooking from around the globe. . . . A rich tome that bounces from country to country, recipe to recipe, drawing connections all along the way. . . . Nathan serves as a modern emissary, gathering recipes and stories from all around of the globe.” —Tim Carman, The Washington Post   “A brilliant look at a culture that has adapted to and influenced nearly every region in the world. . . . King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World is a winding journey through the foods of the Jewish diaspora, from Roman ghettos to Middle Eastern markets to homestyle flavors in Cuba.” —Eater   “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   “A crowning achievement. Six years in the making, [King Solomon’s Table] is filled with recipes from all over the globe, the stories behind them, and the histories of both how Jews influenced the local cultures they were part of and how those cultures left indelible marks on Jewish cuisine. . . . A cookbook with recipes for all occasions.” —Bloomberg   “A mix of deep historical research combined with personal anecdotes . . . King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World, combines Nathan’s celebrated knowledge of all things related to Jewish food with her accessible storytelling voice.” —Los Angeles Times “Nathan tells a story that’s weightier than her recipes’ measurements. . . . By looking back thousands of years to trace global influences on Jewish cuisine, [she] discovered a lesson for today. She found that what we think of as Jewish food, from the matzo ball to the bagel, tells a larger story of expulsions, wanderings and explorations across borders. In other words, immigration.” —Minneapolis Star Tribune “Long before Michael Solomonov or Alon Shaya made it big, Nathan played a major role in popularizing Jewish cooking in America. . . . King Solomon’s Table is named after a biblical figure, and her 170 recipes are globally inspired (so not just Israeli). How about Sri Lankan breakfast buns with onion confit, or Syrian meatballs with cherries and tamarind?” —Grubstreet “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. . . . 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 dizzying, exhilarating ride through the myriad kitchens and countries that collectively tell the story of global Jewish cuisine. . . . What makes King Solomon’s Table truly great is the same thing that has made all of Joan Nathan’s previous cookbooks great: Nathan herself.