The 100 Most Jewish Foods: A Highly Debatable List, 1579659063

The 100 Most Jewish Foods: A Highly Debatable List: 1579659063: pdf

Product details

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  • Full Title: The 100 Most Jewish Foods: A Highly Debatable List
  • Autor: Alana Newhouse
  • Print Length: 256 pages
  • Publisher: Artisan
  • Publication Date: March 19, 2019
  • Language: English
  • ISBN-10: 1579659063
  • ISBN-13: 978-1579659066
  • Download File Format | Size: pdf | 22,67 Mb

Download Link

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Description

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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.

Editorial Reviews

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Review

“Amusing, yet serious.”
New York Times
 
“The most culturally and historically significant Jewish foods. . . . Yes, it’s highly debatable—that’s the point.”
Epicurious
     
 “Downright entertaining…the most interesting cookbook we’ve read this year.”
Fleishigs Magazine
 
 “You don’t have to be Jewish to love The 100 Most Jewish Foods. . . . Funny, emotional, memorable, and filled with gemutlichkeit, this is a book for any reason and all seasons.”
Booklist, starred review

“This entertaining and informative reference brings the rich traditions of Jewish foods to life.”
Publishers Weekly
 

About the Author

Alana Newhouse is the editor in chief of Tablet, a daily online magazine of Jewish news, ideas, and culture launched in 2009. Prior to Tablet, she spent five years as culture editor of the Forward, where she supervised coverage of books, films, dance, music, art, and ideas. She also started a line of Forward-branded books with W.W. Norton and edited its maiden publication, A Living Lens: Photographs of Jewish Life from the Pages of the Forward. A graduate of Barnard College and Columbia’s Graduate School of Journalism, Newhouse has contributed to the New York Times, the Washington Post, the Boston Globe, and Slate.

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