Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Doyenne of Jewish cooking, Joan Nathan takes readers of her 2010 book into the homes of Jewish cooks in France to learn recipes like a haroset from Bordeaux, Alsatian choucroute served for Shabbat, and eggplant gratin. Nathan intersperses her recipes with essays and stories of the people she met along her journey. She also dives into the 2,000-year-long history of the Jewish community in France and its major influences, including the first expulsion of Jews from the country in 1394 and a more recent migration of Jews from North Africa.
- Joan Nathan
- Year published