Twenty-five years ago, Nathan published The Jewish Holiday Kitchen, a landmark work that juxtaposed recipes with oral histories. Although she acknowledges that the past quarter century has brought some changes to Jewish cooking—e.g., Kosher caterers are lightening their foods; "young American superstar chefs" have come onto the scene; California wineries now produce award-winning kosher wines—Nathan still relies on traditional recipes, such as My Mother’s Brisket, Cabbage Strudel, Romanian Beet Borscht, Vegetable Kugels and Babka in her new volume. Revising and updating recipes from Holiday Kitchen and another previous work, The Jewish Holiday Baker, Nathan shares instructions for making nearly 400 dishes,