Before hummus was available in every grocery store and shakshuka was a dish on every brunch menu, Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. In her new book, My Life in Recipes, the noted authority on global Jewish cuisine uses recipes to trace her family’s history and her own story of marriage, motherhood, and a career as a food writer—and punctuates it with all the foods she has come to love.
With over 100 recipes from roast chicken to rugelach, matzoh ball soup to challah and brisket, the new book features updated versions of her favorites and new dishes such as Salmon with Preserved Lemon and Za’atar and her version of perfect Black and White Cookies. Join Nathan, and Sally Swift, co-creator of The Splendid Table, for a conversation covering the treasury of recipes and stories in her book and her personal journey of discovering Jewish cuisine from around the world.
Copies of My Life in Recipes: Food, Family, and Memories (Knopf) are available for purchase and signing, courtesy of Bold Fork Books.
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