The German-Jewish Cookbook: Recipes and History of a Cuisine
Gabrielle & Sonya Gropman
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Written by a mother-daughter team, this is the first German Jewish cookbook in over a century. The recipes included are from life in Germany before WWII that were adapted by refugees as they settled in new homes. Some of these recipes are contributed by friends and family of the authors. Others were adapted from interviews conducted by the authors, and more from pre-war cookbooks from both Germany and the US.
This book is, in some ways, a deeply personal family memoir from the perspective of two generations. Yet it is also a story of a time and place that reaches far beyond. This is a diverse collection of recipes and includes one for the ceremonial bread, berches, that is similar to challah.
Black and white photographs and illustrations throughout with a 8-page inset of color photographs.
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