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The German-Jewish Cookbook

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Center for Jewish History (map)
15 W. 16th St.
New York, NY 10011

The mother-daughter team behind The German-Jewish Cookbook (Brandeis University Press, 2017), Gabrielle Rossmer Gropman and Sonya Gropman, discuss their historical and gastronomic exploration of German-Jewish cuisine with the Gefilteria’s Jeffrey Yoskowitz and historian Atina Grossmann (Cooper Union).

This event will include a reception (Kosher dairy) with a tasting menu of items from the book:

  • Berches (German-Jewish challa)
  • Liptauer (a classic cheese spread with Hungarian origins)
  • Krautsalat (cabbage slaw)
  • O

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