King Solomon’s Table: Global flavors

the world of Jewish cookbooks, there are a few writers who have become pillars. Not only do they have an encyclopedic knowledge of Jewish cuisine and history, they are able to adapt to whatever Jewish food trend or locale is the flavor of the month. One such writer is the Egyptian-born, London-based Claudia Roden. Another is the American Joan Nathan, whose newest book, King Solomon’s Table, combines both: her breadth of knowledge and the current trend for ethnically diverse, produce-driven food. The subtitle of King Solomon’s Table says it all: “A culinary exploration of Jewish cooking from around the world.” There is no hyperbole there. Nathan’s recipes cross the globe, from North America to Europe to Asia and Latin America, too. But why King Solomon? […]