How was German-Jewish Cuisine Unique?
The German-Jewish Cookbook by Gabrielle Rossmer Gropman and Sonya Gropman

How was German-Jewish Cuisine Unique?

Join mother-daughter team Gabrielle Rossmer Gropman and Sonya Gropman, authors of The German-Jewish Cookbook; Recipes and History of a Cuisine, in convo with pioneering food writer Mimi Sheraton as they explore German Jewish cuisine as it existed before WWII. Learn how these recipes were adapted by Jewish refuges after the war and how this region’s food differs from more familiar Jewish cuisines.

Distinctive German HAMANS will be discussed and available for noshing as we approach Purim. Passover dishes from the book will be discussed, too.

Thursday, 3/1/18 at 7 PM

92Y, NYC

For more info and to buy tickets click here.

 

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