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The Gefilte Manifesto
Magnetic duo and stars of the Brooklyn food scene, Liz Alpern and Jeffrey Yoskowitz revitalize Old World food traditions for today's modern kitchens in their debut cookbook.
Beyond the Synagogue
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Let's Eat
The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat. Let’s Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of
Why We Cook
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 Co...
Typically Jewish
Is laughter essential to Jewish identity? Do Jews possess special radar for recognizing members of the tribe? Since Jews live longer and make love more often, why don't more people join the tribe? "More deli than deity" writer Nancy Kalikow Maxwell poses many such questions in eight chapters--"Worrying," "Kvelling," "Dying," "Noshing," "Laughing," "Detecting," "Dwelling," and "Joining"--exploring what it means to be "typically Jewish." While unearthing answers from rabbis, researchers, and her assembled Jury on Jewishness (Jewish friends she roped into conversation), she--and we--make a variety of discoveries. For example: Jews worry about continuity, even though Rabbi Mordechai of Lechovitz...
Babka, Boulou, & Blintzes
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 capona...
American Jewish Year Book 2017
The American Jewish Year Book, now in its 117th year, is the annual record of the North American Jewish communities and provides insight into their major trends. The first chapter of Part I is an examination of how American Jews fit into the US religious landscape, based on Pew Research Center studies. The second chapter examines intermarriage. Chapters on “The Domestic Arena” and “The International Arena” analyze the year’s events as they affect American Jewish communal and political affairs. Three chapters analyze the demography and geography of the US, Canada, and world Jewish populations. Part II provides lists of Jewish institutions, including federations, community centers, social service agencies, national organizations, synagogues, Hillels, day schools, camps, museums, and Israeli consulates. The final chapters present national and local Jewish periodicals and broadcast media; academic resources, including Jewish Studies programs, books, journals, articles, websites, and research libraries; and lists of major events in the past year, Jewish honorees, and obituaries.
Remix Judaism
One of the most talked about books in the Jewish community when it originally appeared, Remix Judaism: Preserving Tradition in a Diverse World offers an eloquent and thoughtful new vision for all Jews seeking a sense of belonging in a changing world, regardless of their current level of observance. Roberta Kwall sets out a process of selection, rejection, and modification of rituals that allow for a focus on Jewish tradition rather than on the technicalities of Jewish law. Her goal is not to sell her own religious practices to readers but, rather, to encourage them to find their own personal meaning in Judaism outside the dictates of Commandment, by broadening their understanding of how law, culture, and tradition fit together. She inspires readers to be intentional and mindful about the space they allocate for these elements in defining their individual Jewish journeys and identities. The paperback edition includes a new preface addressing recently released findings, including the Pew Report on the American Jewish Community, exploring the challenges of practicing Judaism today.
The Jewish Holiday Table
For many Jews, the meal is the holiday Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table. Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one’s Moroccan sfenj recipe challenging the other’s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what’s served in a Jewish home on a Jewish holiday.
Gastronomic Judaism as Culinary Midrash
This book is about what makes food Jewish, or better, who and how one makes food Jewish. Making food Jewish is to negotiate between the local, regional, and now global foods available to eat and the portable Jewish taste preferences Jews have inherited from their sacred texts and calendars. What makes Jewish food “Jewish,” and what makes Jewish eating practices continually viable and meaningful are not fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places – culinary midrash. Jewish cuisine is a fusion of interactions, a reflection of displacement, and intentional positioning and re-positioning vis a vis sacred texts, old and ...
