The 100 Most Jewish Foods
A Highly Debatable List
by Alana Newhouse;
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Pub Date Mar 19 2019 | Archive Date Mar 19 2019
Artisan Books | Artisan
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Description
—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.
Advance Praise
“To re-phrase the 1960s ad for Levy's Jewish rye bread, 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
Available Editions
| EDITION | Other Format |
| ISBN | 9781579659066 |
| PRICE | $24.95 (USD) |
| PAGES | 256 |
Featured Reviews
Holly G, Librarian
I cannot wait for this title to be released. I will be gifting it to my Jewish friends as well as trying many of the recipes myself. It was a wonderful lesson in this deeply rich culture and enlightening to see the commonalities we share through food. Can't wait to get in my kitchen!
Dill W, Librarian
This book is a must-have for every Jewish cook. Not only did it make me feel more connected to my Jewish culture, but it taught me recipes I'd never known!
Suzy C, Librarian
I can't wait until this book is actually released to add to my cookbook collection! I learned a few new recipes and will be adding to some older ones. I really liked this book!
Kyera L, Librarian
Full disclosure: I am not Jewish. So, one could wonder why I would be interested in the 100 Most Jewish Foods.and hat actually has a simple answer: my godmother is Jewish and from the Bronx. (Long story short my family is weird and I've got a Catholic set of godparents and a "worldly" set of godparents. My baptism was a party.) I grew up throwing words around that I didn't know were Yiddish and have eaten some tasty food from her kitchen while listening to her stories. Having parts of Jewish culture become part of my super Canadian mutt of an identity made me want to see how food influenced traditions that I had only heard of in passing.
This collection of recipes and stories is truly a testament to the resiliency of the Jewish people. Everything has a reason, everything has a purpose and a story whether it is challah or a black and white cookie. Of course, this is not all encompassing nor is it without debate but it was an adventure from start to finish. It was interesting to see the why, the how, and the where when it comes to foods that have become so synonymous with Jewish culture while also reading about foods that I would never have considered like Tofutti. Frequently foods were chosen to solve a problem, the Jewish people saw an obstacle then sought to overcome it while being true to the laws of their religion.
If you want some new recipes and some family/world history in your kitchen or you want to connect a little more with your roots The 100 Most Jewish Foods would be a great addition to your collection.
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