Harvard Book Store Presents:

Joan Nathan

presenting

My Life in Recipes:
Food, Family, and Memories

in conversation with JUDITH ROSENBAUM

Harvard Book Store and the Jewish Women’s Archive welcome JOAN NATHAN—award-winning author of Jewish Cooking in America and The Jewish Holiday Kitchen—for a discussion of her new book My Life in Recipes: Food, Family, and Memories. She will be joined in conversation by JUDITH ROSENBAUM—CEO of the Jewish Women’s Archive.

Ticketing

There are two ticket options for this event. Books will be pre-signed by the author. There will not be a signing after the presentation.

Book Included: Admission for one and one hardcover copy of My Life in Recipes pre-signed by the author.

Admission Only: Admission for one.

About My Life in Recipes

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 to look 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.

Praise for My Life in Recipes

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

Masking Policy

Masks are encouraged but not required for this event.

Joan Nathan

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.

Photo Credit: Hope Leigh

Judith Rosenbaum, PhD

Judith Rosenbaum is CEO of the Jewish Women’s Archive, a pioneering digital public history project that documents Jewish women’s stories, elevates their voices, and inspires them to be agents of change. Judith earned a PhD in American Studies from Brown University. An educator, historian, and writer, she teaches, lectures, and publishes widely on Jewish studies and women’s studies.