Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook
Nov 2010 · Muuzaji: Knopf
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What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them.
Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking.
All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking.
All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
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Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master’s degree in French literature and earned a master’s in public administration from Harvard University. For three years she lived in Israel, where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she cofounded the Ninth Avenue Food Festival. Ms. Nathan is a frequent contributor to The New York Times and other publications. She is the author of numerous books including Jewish Cooking in America and The New American Cooking, both of which won the James Beard Award and the IACP Award. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. The mother of three grown children, Ms. Nathan lives in Washington, D.C., and on Martha’s Vineyard with her husband, Allan Gerson.
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