A James Beard Award-winning cookbook author and authority on all things Jewish food-related is partnering with Whole Foods Market. The grocer will offer Joan Nathan’s prepared dishes and recipes during the High Holiday season.
Dishes from Nathan’s latest cookbook, “King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World” (Knopf), will be available at the stores’ hot bars, prepared food cases and bakery, Whole Foods said in a press release.
Maryland, D.C., and Virginia stores are included in the partnership.
The dishes will be available from Sept. 13-27 and include cod with tomatoes, plums, apples, onions and pine nuts; slightly sweet and sour cabbage; sweet and crunchy noodle kugel; and tahini cookies. Recipe cards will also be available for Ethiopian challah, Harira spiced Moroccan vegetable soup, double-lemon roast chicken and King Solomon’s Cake.
“I am excited to join with Whole Foods Market to share my recipes and showcase the diversity of Jewish cuisine,” said Nathan in the release. “These recipes are a labor of love and history – both my own personal history and that of the Jewish people.”
Customers who place online orders for more than $100 will also receive a free copy of the cookbook.
Nathan is the author of 11 cookbooks, including “Jewish Cooking in America” (Knopf), which in 1994 won the James Beard Award for the best American cookbook. She is also a frequent contributor to the New York Times and Tablet Magazine, and served as the host of PBS’s “Jewish Cooking in America with Joan Nathan.”
Nathan, who lives in Martha’s Vineyard and Washington, D.C., will appear at the Baltimore Book Festival on Sept. 24 at 5:30 p.m. at the Food for Thought Stage. See: Baltimore Book Festival 2017: What to Bookmark
Top photo: Joan Nathan (press photo)
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