Joan Nathan

This well-researched, fascinating cookbook encapsulates 2,000 years of Jewish history in France. Joan Nathan, the James Beard Award–winning doyenne of Jewish cooking, applies her culinary detective skills to sniffing out the Jewish influence on French cuisine, and vice versa. Her rich subject matter yields both vast diversity and unexpected commonalities. Nathan explores cross-cultural concoctions that embody both the complicated migratory paths and acculturation of the Jewish people. This being France, though, there are lovely renditions of native dishes, too--chestnut cream gateau, braised endive, cassoulet. Nathan's multi¬layered, narrative approach makes this treasury of tempting flavors an entertaining and compelling read.

Joan Nathan graduated from the University of Michigan with a master’s degree in French literature. She is a frequent contributor to the New York Times and other publications, and has written nine other books. Joan is the recipient of numerous awards and has made many television appearances.