EXCERPT
This Passover, try this delicious matzo ball soup recipe from the new book ‘The 100 Most Jewish Foods.’
Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times and Tablet Magazine. She is the author of the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well as The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005.
Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. Her other books include Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, and The Flavor of Jerusalem.
Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television.
L’chaim
Just in time for holiday, legendary cookbook author Joan Nathan offers her cooking tips and advice.