James Beard Winning Author & Exemplar of Jewish Culinary Traditions Joan Nathan Shares and Signs King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World

Friday, April 7th at 7:00 p.m.

If you savor the sweep of history served up in mouth-watering morsels, then just in time to celebrate Passover, tuck into this sumptuous feast of a cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan, expert on Jewish cooking and winner of multiple honors, including the James Beard Award. We’re honored to host this beloved author and preservationist extraordinaire as she shares this new treasury, beautifully illustrated and with a foreword by Alice Waters. Sit down with Joan for a talk, q&a and signing.

kingsolomonA definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” (Houston Chronicle)—gathers together more than 170 recipes, from Israel to Italy to India and beyond.

Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

“Joan follows the threads of Jewish food culture across centuries and continents, tracing the surprising and delicious ways they cross and weave. Just as important, she is a clear-voiced storyteller and food writer who takes us on little journeys that bring each dish to life. . . . This is what makes King Solomon’s Table so important, and such a pleasure to read: Joan celebrates both the diversity and unexpected commonalities of these foods from around the world. And she shows us how simple, beautiful and real food can bring us all together, around the table and across the globe, forming the heart of our communities.”     —from the Foreword by Alice Waters


Joan Nathan is a frequent contributor to The New York Times and other publications. She is the author of eleven books, including Jewish Cooking in America and The New American Cooking, both of which won both James Beard Awards and IACP Awards.