The 100 Most Jewish Foods

The 100 Most Jewish Foods
Author: Alana Newhouse,Tablet
Publsiher: Artisan Books
Total Pages: 256
Release: 2019-03-19
ISBN: 1579659276
Category: Cooking
Language: EN, FR, DE, ES & NL

The 100 Most Jewish Foods Book Excerpt:

“Your gift giv­ing prob­lems are now over—just stock up on The 100 Most Jew­ish Foods. . . . The appro­pri­ate gift for any occa­sion.” —Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The Salt With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

Babka Boulou Blintzes

Babka  Boulou    Blintzes
Author: Anonim
Publsiher: Green Bean Books
Total Pages: 96
Release: 2021-08-31
ISBN: 1784387029
Category: Cooking
Language: EN, FR, DE, ES & NL

Babka Boulou Blintzes Book Excerpt:

Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian caponata. There are also delicious naturally gluten-free and vegan recipes to cater to a variety of dietary requirements. Each recipe helps provide an insight into the important role chocolate has played in Jewish communities across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today’s generation. Babka, Boulou & Blintzes is a unique collection published in conjunction with the British Jewish charity Chai Cancer Care.

Why We Cook

Why We Cook
Author: Lindsay Gardner
Publsiher: Workman Publishing
Total Pages: 240
Release: 2021-03-02
ISBN: 1523514221
Category: Cooking
Language: EN, FR, DE, ES & NL

Why We Cook Book Excerpt:

Join the conversation . . . With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change. “Prepare to be blown away by Lindsay Gardner’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.” —Carla Hall, chef, television personality, and author of Carla Hall’s Soul Food “Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.” —Anita Lo, chef and author of Solo and Cooking Without Borders “This book is a beautiful object, but it’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars

Eat Something

Eat Something
Author: Evan Bloom,Rachel Levin
Publsiher: Chronicle Books
Total Pages: 240
Release: 2020-03-03
ISBN: 1452179034
Category: Cooking
Language: EN, FR, DE, ES & NL

Eat Something Book Excerpt:

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture

The 100 Most Influential Women of All Time

The 100 Most Influential Women of All Time
Author: Britannica Educational Publishing
Publsiher: Britannica Educational Publishing
Total Pages: 376
Release: 2009-10-01
ISBN: 1615300589
Category: Juvenile Nonfiction
Language: EN, FR, DE, ES & NL

The 100 Most Influential Women of All Time Book Excerpt:

Through the ages women have had to fight to be taken seriously, have their work accepted, and be considered the equal of men intellectually and creatively. This book tips its hat to women such as Cleopatra, Joan of Arc, Sojourner Truth, and Princess Diana, who have made their mark and forever changed the world with their contributions.

100 Best Jewish Recipes

100 Best Jewish Recipes
Author: Evelyn Rose,Judi Rose
Publsiher: Pavilion
Total Pages: 304
Release: 2016-02-12
ISBN: 1911216031
Category: Cooking
Language: EN, FR, DE, ES & NL

100 Best Jewish Recipes Book Excerpt:

100 Best Jewish Recipes allows you to create modern feasts packed with old-school deli charm. This exciting new compilation of dishes from Evelyn Rose s classic canon showcases the delicious diversity of Jewish cooking. Find inspiration for no-fuss, flavoursome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. There are mouth-watering ideas for small plates and soups, mains and desserts, as well as bakes and breads. You ll also discover the best dishes to prepare for every major festival, alongside advice on how to make everyday recipes suitable for the kosher kitchen. For everything from perfect pickles to great gefilte fish, and brilliant bagels to meltingly tender cholent, this is the ultimate contemporary guide to the best Jewish food.

Encyclopedia of Jewish Food

Encyclopedia of Jewish Food
Author: Gil Marks
Publsiher: HMH
Total Pages: 672
Release: 2010-11-17
ISBN: 0544186311
Category: Cooking
Language: EN, FR, DE, ES & NL

Encyclopedia of Jewish Food Book Excerpt:

A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Selections from Cobbett s Political Works Being a Complete Abridgment of the 100 Volumes which Comprise the Writings of Porcupine and the Weekly Political Register with Notes Historical and Explanatory by John M Cobbett and James P Cobbett

Selections from Cobbett s Political Works  Being a Complete Abridgment of the 100 Volumes which Comprise the Writings of  Porcupine  and the  Weekly Political Register   with Notes  Historical and Explanatory   by John M  Cobbett and James P  Cobbett
Author: William Cobbett
Publsiher: Unknown
Total Pages: 135
Release: 1837
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Selections from Cobbett s Political Works Being a Complete Abridgment of the 100 Volumes which Comprise the Writings of Porcupine and the Weekly Political Register with Notes Historical and Explanatory by John M Cobbett and James P Cobbett Book Excerpt:

The Jewish Dietary Laws in the Ancient World

The Jewish Dietary Laws in the Ancient World
Author: Jordan D. Rosenblum
Publsiher: Cambridge University Press
Total Pages: 135
Release: 2016-12-15
ISBN: 1108107664
Category: Religion
Language: EN, FR, DE, ES & NL

The Jewish Dietary Laws in the Ancient World Book Excerpt:

In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greeks, Romans, and early Christians critiqued these practices. As the kosher laws are first encountered in the Hebrew Bible, this study is rooted in ancient biblical interpretation. It explores how commentators in antiquity understood, applied, altered, innovated upon, and contemporized biblical dietary regulations. He shows that these differing interpretations do not exist within a vacuum; rather, they are informed by a variety of motives, including theological, moral, political, social, and financial considerations. In analyzing these ancient conversations about culture and cuisine, he dissects three rhetorical strategies deployed when justifying various interpretations of ancient Jewish dietary regulations: reason, revelation, and allegory. Finally, Rosenblum reflects upon wider, contemporary debates about food ethics.

Religious Agrarianism and the Return of Place

Religious Agrarianism and the Return of Place
Author: Todd LeVasseur
Publsiher: SUNY Press
Total Pages: 270
Release: 2017-10-27
ISBN: 1438467745
Category: Religion
Language: EN, FR, DE, ES & NL

Religious Agrarianism and the Return of Place Book Excerpt:

Examines religious communities as advocates of environmental stewardship and sustainable agriculture practices. Writing at the interface of religion and nature theory, US religious history, and environmental ethics, Todd LeVasseur presents the case for the emergence of a nascent “religious agrarianism” within certain subsets of Judaism and Christianity in the United States. Adherents of this movement, who share an environmental concern about the modern industrial food economy and a religiously grounded commitment to the values of locality, health, and justice, are creating new models for sustainable agrarian lifeways and practices. LeVasseur explores this greening of US religion through an extensive engagement with the scholarly literature on lived religion, network theory, and grounded theory, as well as through ethnographic case studies of two intentional communities at the vanguard of this movement: Koinonia Farm, an ecumenical Christian lay monastic community, and Hazon, a progressive Jewish environmental group. “The blend of empirical sociology and philosophical/religious ethics is impressive. I found the book not only interesting but valuable for my own scholarship.” — Paul B. Thompson, author of The Agrarian Vision: Sustainability and Environmental Ethics

Jewish Identity in Early Rabbinic Writings

Jewish Identity in Early Rabbinic Writings
Author: Sacha Stern
Publsiher: BRILL
Total Pages: 269
Release: 1994
ISBN: 9789004100121
Category: Religion
Language: EN, FR, DE, ES & NL

Jewish Identity in Early Rabbinic Writings Book Excerpt:

An original study of Jewish identity or 'Jewishness' in all its social and cultural dimensions in Talmudic and Midrashic writings. Topics include the physical embodiment of Jewish identity, the 'boundaries' of Israel, and resistance to assimilation.

Kosher Style

Kosher Style
Author: Amy Rosen
Publsiher: Appetite by Random House
Total Pages: 256
Release: 2019-09-03
ISBN: 0525609903
Category: Cooking
Language: EN, FR, DE, ES & NL

Kosher Style Book Excerpt:

For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today. In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood--the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won't be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past. That's what prompted Amy Rosen, journalist and cookbook author, to spirit the classic recipes from her grandmothers and other role models into the 21st century. All of the dishes in Kosher Style are inspired by the tables and tales and chutzpah of the North American Jewish experience. They also happen to be kosher. In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner. From crave-worthy snacks to family-size salads, soulful mains to show-stopping desserts, all of the recipes are doable in the home kitchen and are clearly marked as either a meat dish, dairy dish, or pareve (neutral). Think: Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, General Tso's Chicken, and Toblerone-Chunk Hamantaschen your family will plotz over. In addition to the classics, Amy has included some of her favorite modern recipes, like a Quinoa-Tofu Bowl with Greens & Green Goddess Dressing, Honey-Harissa Roasted Carrots and a Crisp Cucumber & Radish Salad. Kosher Style is for anyone who likes to cook and loves to eat, and it's especially for those yearning to create new shared memories around a table brimming with history, loved ones and maple-soy brisket.

Gastronomic Judaism as Culinary Midrash

Gastronomic Judaism as Culinary Midrash
Author: Jonathan Brumberg-Kraus
Publsiher: Lexington Books
Total Pages: 220
Release: 2018-10-29
ISBN: 1498579078
Category: Religion
Language: EN, FR, DE, ES & NL

Gastronomic Judaism as Culinary Midrash Book Excerpt:

This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food “Jewish” and makes Jewish eating practices continually viable and meaningful.

100 Jewish Things to Do Before You Die

100 Jewish Things to Do Before You Die
Author: Barbara Sheklin Davis
Publsiher: Pelican Publishing Company
Total Pages: 208
Release: 2016
ISBN: 1455622540
Category: Religion
Language: EN, FR, DE, ES & NL

100 Jewish Things to Do Before You Die Book Excerpt:

The demands of modern society often create distance between Jews and their cultural heritage. Author Barbara Sheklin Davis, a New York City native and longtime Jewish educator, offers ways to embrace and uphold Jewish influences in everyday life. Suggestions range from simple activities like indulging in a Woody Allen movie marathon and noshing on pastrami on rye to more involved activities including hosting a Shabbat dinner or exploring tikkun olam to bring about social justice and repair the world. Feeling more Jew-ish than Jewish these days? Let this list of 100 tips reconnect you! Start now with #12 and call your mother--after all, she worries! Sample Contents Binge-watch Woody Allen Face the future Guess how many of these people are Jewish Join a Jewish dating site Make an impact on social justice Unravel a Jewish superstition A Jewish educator for well over 50 years, Barbara Sheklin Davis has devoted her life to teaching and upholding Jewish traditions in the United States. She earned her PhD in Spanish literature from Columbia University and serves as executive editor of HaYidion, a journal of Jewish education. An accomplished author, noted scholar, and community leader, Davis received the 2015 Hannah G. Solomon Award from the National Council of Jewish Women. She is a true Jewish mother to three children and the grandmother of nine.

The Author and Journalist

The Author and Journalist
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1956
ISBN: 1928374650XXX
Category: Authorship
Language: EN, FR, DE, ES & NL

The Author and Journalist Book Excerpt:

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink
Author: Andrew F. Smith
Publsiher: Oxford University Press
Total Pages: 736
Release: 2007-05-01
ISBN: 0199885761
Category: Cooking
Language: EN, FR, DE, ES & NL

The Oxford Companion to American Food and Drink Book Excerpt:

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

The Definitive Book of Jewish Miscellany and Trivia

The Definitive Book of Jewish Miscellany and Trivia
Author: Tony Zendle
Publsiher: Lulu.com
Total Pages: 300
Release: 2017-04-03
ISBN: 1326995189
Category: Religion
Language: EN, FR, DE, ES & NL

The Definitive Book of Jewish Miscellany and Trivia Book Excerpt:

This is the book to amaze and bore your friends, allies, enemies, family, the passing man in the street, the rabbi, and anyone who you can grab to tell them that nowhere else in the world is such a collection of Jewish Miscellany and Trivia. From Two-Gun Cohen to Wyatt Earp, from the Yiddish singing nuns to the astronaut who stuffed a salt beef sandwich into his suit, there is one thing that can be guaranteed. You will never be bored. You will come back to this book time and again. It is the product of 20 years collection of the arcane, and if you thought before you read it that you knew a lot, you will find there's lots more to learn. So find out why Goldfinger was banned in Israel and Oliver Twist banned in Egypt, and have fun on the way.

Culinary Tourism

Culinary Tourism
Author: Lucy M. Long
Publsiher: University Press of Kentucky
Total Pages: 306
Release: 2004-01-01
ISBN: 9780813122922
Category: Cooking
Language: EN, FR, DE, ES & NL

Culinary Tourism Book Excerpt:

Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.

Geography for the IB Diploma Global Interactions

Geography for the IB Diploma Global Interactions
Author: Paul Guinness
Publsiher: Cambridge University Press
Total Pages: 256
Release: 2011-01-20
ISBN: 0521147328
Category: Juvenile Nonfiction
Language: EN, FR, DE, ES & NL

Geography for the IB Diploma Global Interactions Book Excerpt:

This attractive, full-colour coursebook covers the seven topics of the Higher Level extension (HL) syllabus in Geography for the International Baccalaureate (IB) Diploma. It explores the HL theme, Global Interactions, emphasising the various scales at which issues can be studied, and identifying and carefully explaining key global issues. The coursebook guides students through the HL syllabus, building geographical skills and making connections to other areas of the Geography course and to concepts in the Theory of Knowledge. It also encourages detailed study of primary and secondary sources, developing students' analytical skills. The content is tailored to the requirements and assessment objectives of the IB syllabus, making it relevant to the way in which the subject is taught, assessed and examined.

The Author Journalist

The Author   Journalist
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1955
ISBN: 1928374650XXX
Category: Authorship
Language: EN, FR, DE, ES & NL

The Author Journalist Book Excerpt: