https://germanjewishcuisine.com/book/https://germanjewishcuisine.com/wp-content/uploads/2017/08/screen-shot-book-cover.pngBOOK COVER2021-11-14T17:32:33+00:00weekly0.6https://germanjewishcuisine.com/events/2021-05-26T15:13:29+00:00weekly0.6https://germanjewishcuisine.com/2020/03/04/art-food-in-berlin/https://germanjewishcuisine.com/wp-content/uploads/2020/03/85004910_10156973839978202_8281356649369698304_n_opt.jpg85004910_10156973839978202_8281356649369698304_n_opt2020-03-05T04:31:34+00:00monthlyhttps://germanjewishcuisine.com/2019/10/31/996/2020-05-29T16:50:05+00:00monthlyhttps://germanjewishcuisine.com/press/2018-11-25T22:02:35+00:00weekly0.6https://germanjewishcuisine.com/2018/02/22/the-german-jewish-cookbook-on-book-tour/https://germanjewishcuisine.com/wp-content/uploads/2018/02/salmon-at-gravy-edited-1.jpgsalmon at Gravy edited-1Salmon in Aspic served at Gravy.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0706.jpgIMG_0706(left to right) historian Steven Lowenstein, Sonya, Gaby, Professor Paul Lerner, University of Southern Californiahttps://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0626.jpgimg_0626This long-empty bottle of German strawberry syrup was brought by someone of German-Jewish background to one of our events.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0576.jpgimg_0576Sonya (left) and Gaby (right) with Celia Sack (middle), owner of the wonderful shop Omnivore Books in San Francisco.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0500.jpgimg_0500Chicken Liver Pate by chef Dre Neeley, served with bread by Ben Campbell at Gravy.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_1781.jpgimg_1781The German-Jewish Cookbook in the window of Kitchen Arts & Letters, the culinary bookstore in NYC.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0244.jpgimg_0244Butter cookies (heading into the oven to bake) that we brought to our book talk at Porter Square Books in Cambridge, MA last November.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_2338.jpgimg_2338Sonya (left) and Gaby (right).https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_1598.jpgimg_1598Gaby speaking to the audience during our Jacques Pépin lecture at the Gastronomy Department at Boston University in November.https://germanjewishcuisine.com/wp-content/uploads/2018/02/img_0395.jpgimg_0395A cooking class at the Stroum JCC in Seattle made an entire meal. 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