Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Quiches, Kugels, and Couscous

ebook
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.

Expand title description text
Publisher: Knopf Doubleday Publishing Group

Kindle Book

  • Release date: November 2, 2010

OverDrive Read

  • ISBN: 9780307594501
  • Release date: November 2, 2010

EPUB ebook

  • ISBN: 9780307594501
  • File size: 32379 KB
  • Release date: November 2, 2010

Loading
Loading

Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

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.

Expand title description text
OverDrive service is made possible by NOBLE member libraries and the Massachusetts Board of Library Commissioners with funding from the Institute of Museum and Library Services and the Commonwealth of Massachusetts.