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　　What is Jewish cooking in France?
　　That is the question that has haunted Joan Nathan over the yearsand driven her to unearth the secrets of this hidden cuisine. Nowshe gives us the fruits of her quest in this extraordinary book, atreasure trove of delectable kosher recipes and the often movingstories behind them, interlaced with the tumultuoustwo-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 inLittle Tunis in Paris; she breaks bread around the observation ofthe Sabbath and the celebration of special holidays. All acrossFrance she finds that Jewish cooking is more alive than ever.Traditional dishes are honored, yet many have acquired a Frenchfinesse and reflect regional differences. The influx of Jewishimmigrants from North Africa following Algerian independence hasbrought exciting new flavors and techniques that have infiltratedcontemporary French cooking, and the Sephardic influence is morepronounced throughout France today.

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
Cornichons; 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, Onions, 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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QUICHES, KUGELS, AND COUSCOUS(ISBN=9780307267597)

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