Levi Strauss, A.L. Gump, Yehudi Menuhin, Gertrude Stein, Adolph Sutro, Congresswoman Florence Prag Kahn--Jewish people have been so enmeshed in life in and around San Francisco that their story is a chronicle of the metropolis itself. Since the Gold Rush, Bay Area Jews have countered stereotypes, working as farmers and miners, boxers and mountaineers. They were Gold Rush pioneers, Gilded Age tycoons, and Progressive Era reformers. Told through an astonishing range of characters and events, Cosmopolitans illuminates many aspects of Jewish life in the area: the high profile of Jewish women, extraordinary achievements in the business world, the cultural creativity of the second generation, the bitter debate about the proper response to the Holocaust and Zionism, and much more. Focusing in rich detail on the first hundred years after the Gold Rush, the book also takes the story up to the present day, demonstrating how unusually strong affinities for the arts and for the struggle for social justice have characterized this community even as it has changed over time. Cosmopolitans, set in the uncommonly diverse Bay Area, is a truly unique chapter of the Jewish experience in America.

This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

This book contains entries from thousands of publications whether in English, Hebrew, Yiddish, and German-books, research reports, educational and general periodicals, synagogue histories, conference proceedings, bibliographies, and encyclopedias-on all aspects of Jewish education from pre-school through secondary education.