Back in the days when Jewish food didn’t mean much beyond bagels and a shmear, before za’atar was available in local supermarkets and the word shakshuka slipped easily off American tongues, Joan Nathan was already exploring the diverse world of Jewish cooking . . . laying the groundwork to becoming the world’s greatest authority on Jewish cuisine.

In her latest cookbook, My Life in Recipes: Food, Family, and Memories Nathan shares her story and invites readers on her odyssey of discovery, from Germany to New York, Paris to Israel, and the meaning she’s found in dishes from varied culinary traditions.

Inviting us to take a seat at her table, Joan comes to JCCSF for a whirlwind tour of her discoveries, from the pomegranate syrup used by Syrian Jews in Mahammar (a Syrian pepper, pomegranate and walnut dip) to the pungent fragrance produced by adding cinnamon to chicken and her own special take on Black and White Cookies.

A frequent contributor to The New York Times, among other publications, Joan Nathan 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.

Chefs Charles Phan (The Slanted Door) and Mourad Lahlou (Aziza and Mourad) join Joan Nathan on stage for this conversation.

All seating is first come, first served.

Questions? Email support@jccsf.org

$52 includes cookbook