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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