The 100 Most Jewish Foods

A Highly Debatable List

The 100 Most Jewish Foods

By:  Newhouse, Alana

9781579659066
$37.95 Hardback
Available
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Available
2019/03/19
Artisan

Limited ***

6.3 X 9.1 in
256 pg



COOKING / Regional & Ethnic / Jewish & Kosher
COOKING / Holiday
COOKING / Reference
An intentionally debatable list of the 100 most iconic Jewish foods—from challah to charoset, babka to Bazooka—with 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.

“Amusing, yet serious.”
New York Times
 
“[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.”
NPR’s The Salt

“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
 
“A perfect gift for this Passover—gorgeous and funny and well written. . . . The 100 Most Jewish Foods is also unafraid of the ways in which food can be a window into history, culture, and politics.”
Bklyner

“An entertaining choice for anyone interested in how food reflects a people and helps connect them to shared traditions.”
Baton Rouge Advocate
 
“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, 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
 


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.