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　　What is Jewish cooking in France?

That is the question that has haunted Joan Nathan over the years

and driven her to unearth the secrets of this hidden cuisine. Now

she gives us the fruits of her quest in this extraordinary book, a

treasure trove of delectable kosher recipes and the often moving

stories behind them, interlaced with the tumultuous

two-thousand-year history of the Jewish presence in France.

In her search, Nathan takes us into kitchens in Paris, Alsace,

and the Loire Valley; she visits the bustling Belleville market in

Little Tunis in Paris; she breaks bread around the observation of

the Sabbath and the celebration of special holidays. All across

France she finds that Jewish cooking is more alive than ever.

Traditional dishes are honored, yet many have acquired a French

finesse and reflect regional differences. The influx of Jewish

immigrants from North Africa following Algerian independence has

brought exciting new flavors and techniques that have infiltrated

contemporary French cooking, and the Sephardic influence is more

pronounced throughout France today.

Now, with Joan Nathan guiding us, carefully translating her

discoveries to our own home kitchens, we can enjoy:

? appetizers such as the rich subtle delight of a Terrine de

Poireaux from Alsace or a brik, that flaky little pastry from North

Africa, folded over a filling of tuna and cilantro;

? soups such as cold sorrel or Moroccan Proven?al Fish Soup with

garlicky Rouille;

? salads include a Mediterranean Artichoke and Orange Salad with

Saffron Mint and a Tunisian Winter Squash Salad with Coriander and

Harissa;

? a variety of breads, quiches, and kugels—try a Brioche for Rosh

Hashanah, a baconless quiche Lorraine, or a Sabbath kugel based on

a centuries-old recipe;

? main courses of Choucroute de Poisson; a tagine with chicken

and quince; Brisket with Ginger, Orange Peel, and Tomato;

Southwestern Cassoulet with Duck and Lamb; Tongue with Capers and

Cornich***; and Almondeguilles (Algerian meatballs);

? an inviting array of grains, pulses, couscous, rice, and

unusual vegetable dishes, from an eggplant gratin to a mélange of

Chestnuts, Oni***, and Prunes;

? for a grand finale, there are Parisian flans and tarts, a

Frozen Soufflé Rothschild, and a Hanukkah Apple Cake, as well as

many other irresistible pastries and cookies.

These are but some of the treasures that Joan Nathan gives us in

this unique collection of recipes and their stories. In weaving

them together, she has created a book that is a testament to the

Jewish people, who, despite waves of persecution, are an integral

part of France today, contributing to the glory of its cuisine.

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　　Joan Nathan was born in Providence, Rhode Island. She

graduated from the University of Michigan with a master’s degree in

French li***ture and earned a master’s in public administration

from Harvard University. For three years she lived in Israel, where

she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working

for Mayor Abraham Beame in New York, she cofounded the Ninth Avenue

Food Festival. Ms. Nathan is a frequent contributor to The

New York Times and other publicati***. She is the author of

numerous books including Jewish Cooking in America and

The New American Cooking, both of which won the James Beard

Award and the IACP Award. She was the host of the nationally

syndicated PBS television series Jewish Cooking in America with

Joan Nathan, based on the book. The mother of three grown

children, Ms. Nathan lives in Washington, D.C., and on Martha’s

Vineyard with her husband, Allan Gerson.

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