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Joan Nathan: Jewish-French Cuisine24:19
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Quiches, kugels, couscous. Nathan takes us on a tour of the Jewish cooking of France. See the recipes cooked up for this show.

Friday Night Algerian Chicken Fricassee, prepared for On Point by chef JJ Gonson. (Jesse Costa/WBUR)
Friday Night Algerian Chicken Fricassee, prepared for On Point by chef JJ Gonson. (Jesse Costa/WBUR)

Joan Nathan is one of the highest-profile Jewish food writers in America. She literally “wrote the book” on Jewish cooking in America.

But her second love is France, and her search in France for the Jewish stamp on French cuisine. She finds it in eggplant caviars and the roots of ratatouille, in the foie gras trade, and leftover challah dough as a tarte base in Alsace. It's also there for her in the origins of French chocolate, in North African tagines, in a mushroom croustada, and in foods for Hannukah.

We go on a tour with Joan Nathan of the Jewish cooking of France.
-Tom Ashbrook
**Click here to see the recipes cooked up for this show.

Guests:

Joan Nathan, food writer and author of ten cookbooks. She is a regular contributor to the New York Times, Food Arts Magazine and Tablet Magazine, among other publications. Her new book is "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."

JJ Gonson, a personal chef with a background in short order and home cooking. Boston Magazine named her “Boston’s Best Personal Chef.” She’s founder of Cuisine En Locale, based in Cambridge, Mass., and writes an eponymous blog. She's cooked up some of Joan Nathan's recipes.

This program aired on November 30, 2010.

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