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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) favourites 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, Eric 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.
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Críticas:
"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 "Wholly original. . . . The whimsical, hilarious, nostalgic and, at times, serious collection reminds me of a boisterous dinner party with all your favorite foodies and chefs coming together against the backdrop of a laid-back panel on their experiences with Jewish food. . . . A real treat." --Hadassah "You, me, your grandparents, your nosy neighbors and your jealous non-Jewish foodie friends all need to pick up a copy of The 100 Most Jewish Foods: A Highly Debatable List. . . . This ain't just a cookbook. It's also a history lesson, a culinary compendium and a gorgeously photographed gourmet grab bag. By dissecting various meals or foodstuffs, this book has captured the very essence of what it means to be Jewish." --Baltimore Jewish Living "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
Biografía del autor:
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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- Año de publicación2019
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- ISBN 13 9781579659066
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Descripción Hardcover. Condición: new. Hardcover. Your gift giving problems are now overjust stock up on The 100Most Jewish Foods. . . . The appropriate gift for any occasion.Jewish Book Council [A] love letterto food, family, faith and identity, and the deliciously tangled way they come together. NPRs The SaltWith contributions from Ruth Reichl, Eric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!Tablets list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. Its 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 Doro 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 theyve 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, Eric 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. An intentionally debatable list of the 100 most iconic Jewish foodsfrom challah to charoset, babka to Bazookawith essays by prominent food and culture thought leaders and easy, home-cook-friendly recipes in a gifty, timeless package from the founder of Tablet, an influential American-Jewish online magazine. A perfect gift for any Jew. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781579659066
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