The mother-daughter team Gabrielle Rossmer Gropman and Sonya Gropman, authors of The German-Jewish Cookbook: Recipes and History of a Cuisine, discuss the food of their German-Jewish heritage, offering recipes which are surprising yet simple to make with pioneering food writer and author of The German Cookbook, Mimi Sheraton.
Together, they share stories and recipes for German-Jewish cuisine as it existed in Germany prior to WWII, and as refugees later adapted it in New York. Learn how and why these dishes differ from more familiar Jewish food and enjoy an engaging discussion with a focus on fresh, seasonal ingredients. Honoring the season, they will discuss a typical traditional Purim treat, Hamans, and also various Passover dishes from the cookbook.
Includes a tasting of Gaby and Sonya’s Hamans.