In The German-Jewish Cookbook, mother-daughter authors Gabrielle Rossmer Gropman and Sonya Gropman explore the cuisine of pre-World War German Jews. Their new book is both cultural memoir and a source for recipes for soups; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches.
In their presentation, the authors will highlight the ritual and comfort foods that are probably unfamiliar to most American Jews. Gabrielle learned many of the recipes after arriving in New York from Germany in 1939. Other recipes come from the authors’ friends and family, interviews, pre-war German-Jewish cookbooks, nineteenth-century American
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