Joan Nathan coming out with a new cookbook.
Joan Nathan, reknown Jewish Cookbook author and lesser known restaurateur, is coming out with a new cookbook that mixes Jewish cuisine with French and traces some history between the two. I don't know anything about how good her previous cookbooks are as I've not cooked from them, but this could be an interested look.
I have her "Jewish Cooking in America" which won both Julia Child and James Beard cookbook awards in 1995. I can't say enough good about it-- opened at random just now, I learn that Jewish immigrants from Poland and the Ukraine liked the sour tastes they knew at home, like rye bread, dill pickles, and "tschav"-- sorrel soup. Then, a recipe for Spinach-Rhubarb soup, an adaption because spinach was easier to find in US cities than sorrel. Then, a recipe for Cream of Sorrel Soup, from Benjamin Kaplan, former State Supreme Court Justice (Massachusetts). He remembered it from his Bronx son-of-immigrants childhood.
The whole book is fascinating--the new invention Crisco was advertised by Proctor & Gamble in 1910:
"..Hebrew race has been waiting for 4000 years". (Not an animal product, kosher.) And they printed a cookbook for it in Yiddish and English.
This book is recipes from all over the world, from Jews in America--so if her new book is how Jewish and French cooking intersects I'll bet it is just as worthwhile.