The German-Jewish Cookbook
- Tag/Uhrzeit
- –
- Ort
- Center for Jewish History (map)
15 W. 16th St.
New York, NY 10011 - Format
- Persönlich
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
