Jewish culinary royalty

Joan Nathan’s seminal 1994 book enters the IACP hall of fame.

By
March 8, 2017 21:26
1 minute read.
cooking

Chef cooking with a flaming pan (illustrative). (photo credit: ING IMAGE/ASAP)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

She’s one of the most celebrated Jewish cookbook authors in the world.

And now Joan Nathan has entered the hall of fame – of sorts.

Be the first to know - Join our Facebook page.


Nathan’s seminal 1994 Jewish Cooking in America was awarded the title of “Culinary Classic” by the International Association of Culinary Professionals at their annual conference this week. The honor, which was also given to four other cookbooks, celebrates works “that have significantly altered the way we think about food and contributed to the field of culinary literature,” according to IACP.

Writing on Facebook, Nathan said she was “excited and honored” by the award.

“It feels great that people are still appreciating this work after almost 20 years!” she said.

When Jewish Cooking in America first came out, it won IACP Best Cookbook of the Year as well as the James Beard Award for Best Food of the Americas Cookbook.

Also this year, Molly Yeh’s Molly on the Range: Recipes and Stories from an Unlikely Life on the Farm won the Judge’s Choice for best cookbook.



Yeh’s debut book explores her half-Jewish, half-Chinese culinary roots, including heavy influence from her travels in Israel.

Uri Scheft’s Breaking Breads: A New World of Israel Baking was nominated in two IACP categories – Culinary Travel and Food Photography & Styling, but lost out in both cases.

Related Content

July 15, 2018
Israeli politicians on World Cup night say Viva Gaza border residents

By TOVAH LAZAROFF