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Mister Jiu's in Chinatown
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-st...
How the Soviet Jew Was Made
In post-1917 Russian and Yiddish literature, films, and reportage, Sasha Senderovich finds a new cultural figure: the Soviet Jew. Suddenly mobile after more than a century of restrictions under the tsars, Jewish authors created characters who traversed space and history, carrying with them the dislodged practices and archetypes of a lost world.
Mister Jiu's in Chinatown
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-st...
The Best American Food Writing 2021
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES * BILL BUFORD * RUBY TANDOH * PRIYA KRISHNA * LIZA MONROY * NAVNEET ALANG * KELSEY MILLER HELEN ROSNER * LIGAYA MISHAN and others
Once We Were Slaves
Origins (Bridgetown, 1793-1798) -- From Slave to Free (Bridgetown, 1801) -- From Christian to Jew (Suriname, 1811-12) -- The Tumultuous Island (Bridgetown, 1812-1817) -- Synagogue Seats (New York & Philadelphia, 1793-1818) -- The Material of Race (London, 1815-17) -- Voices of Rebellion (Bridgetown, 1818-24) -- A Woman Valor (New York, 1817-19) -- This Liberal City (Philadelphia, 1818-33) -- Feverish Love (New York, 1819-1830) -- When I am Gone (New York, Barbados, London, 1830-1847) -- Legacies (New York and Beyond, 1841-1860).
Chinese Takeaway Cookbook
Chinese is the UK's favourite takeout food, and it's beloved all over the world – as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He’s also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s. He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.
An Unchosen People
A revisionist account of interwar EuropeÕs largest Jewish community that upends histories of Jewish agency to rediscover reckonings with nationalismÕs pathologies, diasporaÕs fragility, ZionismÕs promises, and the necessity of choice. What did the future hold for interwar EuropeÕs largest Jewish community, the font of global Jewish hopes? When intrepid analysts asked these questions on the cusp of the 1930s, they discovered a Polish Jewry reckoning with Òno tomorrow.Ó Assailed by antisemitism and witnessing liberalismÕs collapse, some Polish Jews looked past progressive hopes or religious certainties to investigate what the nation-state was becoming, what powers minority communities ...
Raw Deal
"A shocking and engrossing exposâe of the US meat industry, the devastating failures of the country's food system, and the growing disappointment of alternative meat producers claiming to revolutionize the future of food by the head of Forbes's Food, Drink, and Agriculture division, Chloe Sorvino"--
A History of the Jewish People
First published in Hebrew in Tel Aviv in 1969. First English translation by Weidenfeld and Nicholson in 1976.
GI Jews
Whether they came from Sioux Falls or the Bronx, over half a million Jews entered the U.S. armed forces during the Second World War. Uprooted from their working- and middle-class neighborhoods, they joined every branch of the military and saw action on all fronts. Deborah Dash Moore offers an unprecedented view of the struggles these GI Jews faced, having to battle not only the enemy but also the prejudices of their fellow soldiers. Through memoirs, oral histories, and letters, Moore charts the lives of fifteen young Jewish men as they faced military service and tried to make sense of its demands. From confronting pork chops to enduring front-line combat, from the temporary solace of Jewish ...
