Jewish Life & Learning

My Life in Recipes: Food, Family, and Memories with Joan Nathan

Name: My Life in Recipes: Food, Family, and Memories with Joan Nathan
Start: 2024-04-17T19:30:00-04:00
End: 2024-04-17T21:00:00-04:00
Location: Edlavitch DCJCC

Young Professionals 21-45, All Ages, Adults (18+), Older Adults (65+)

Date : Wednesday, Apr 17

Time : 7:30 pm - 9:00 pm

Location : Edlavitch DCJCC
1529 Sixteenth Street, NW, Washington, DC

“There is no greater authority on Jewish cooking than Joan Nathan.” —Michael Solomonov, James Beard award-winning chef and author of Zahav.

Join us for a conversation between Joan Nathan, best-selling and award-winning author, and Pati Jinich, award winning TV host, producer, and chef, to discuss Nathan's new book, My Life in Recipes: Food, Family, and Memories. In this personal work, Nathan uses recipes to look back at her life and family history—and at her personal journey discovering Jewish cuisine from around the world.

Joan's cookbook will be available for purchase for $32 at the time of registration or for $47 at the door. Please contact Rabbi Atara Cohen with any questions at acohen@edcjcc.org.

"There is no greater authority on Jewish cooking than Joan Nathan." —Michael Solomonov, James Beard award-winning chef and author of Zahav.

Before hummus was available in every grocery store—before shakshuka was a dish on every brunch menu—Joan Nathan taught home cooks how and why they should make these now- beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes looks back at her own family’s history— their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story—of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals—and she punctuates it with all the foods she has come to love. With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za’atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan’s version of the perfect Black and White Cookies. This is a treasury of recipes and stories—and an invitation to a seat at Nathan's table.

Joan Nathan is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won James Beard Awards and IACP Awards.

Pati Jinich is the Emmy-nominated Mexican host and executive producer of both La Frontera, her PBS Primetime docuseries that reveals untold stories from the US-Mexico border and just aired its second season, and Pati’s Mexican Table, which has brought Mexican flavors into American homes for more than 10 years. A James Beard award-winning chef and former political analyst, Pati has made it her life’s work to build greater understanding between her two home countries: Mexico where she was born and the United States where she currently resides and is raising her family. In addition to her television work, she is a New York Times bestselling author with 3 cookbooks, including her most recent Treasures of the Mexican Table: Classic Recipes, Local Secrets, and has contributed to publications including The New York Times.

couple roasting marshmallows over small burners.

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My Life in Recipes: Food, Family, and Memories with Joan Nathan

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