Mother-Daughter authors share stories and recipes and samples from pre-World War II German-Jewish kitchens

The German-Jewish Cookbook is the first on the subject in 100 years, featuring recipes that existed in Germany prior to World War II and as later adapted by refugees. These dishes differ from more familiar Jewish food in their focus on fresh, seasonal ingredients. Included are easy-to-follow instructions for weekday, Shabbos and holiday meals; sausage and cold cuts; vegetables; coffee and cake; and core recipes such as the German version of challah, Berches. The Gropmans—a mother-daughter author pair—have honored the original recipes Gabrielle learned after arriving as a baby in the U.S. from Germany in 1939. The introduction explains the basics of the Jewish diet. The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life into the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s.

Gabrielle Gropman lives in Massachusetts, and her daughter Sonya lives in New York City.