The 100 most Jewish foods : a highly debatable list / edited by Alana Newhouse, with Stephanie Butnick ; photographs by Noah Fecks ; illustrations by Joana Avillez ; recipe editing by Gabriella Gershenson.

Contributor(s): Newhouse, Alana [editor.] | Butnick, Stephanie [editor.] | Fecks, Noah [photographer.] | Avillez, Joana [illustrator.] | Gershenson, Gabriella [editor.]
Material type: TextTextPublisher: New York : Artisan, [2019]Copyright date: �2019Description: 303 pages : color illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781579659066; 1579659063Other title: One hundred most Jewish foodsSubject(s): Jewish cookingGenre/Form: Cookbooks.DDC classification: 641.5/676 LOC classification: TX724 | .A23 2019Summary: 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.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Book Book Downtown Branch
Adult non-fiction
Adult non-fiction 641.5676 ONE (Browse shelf) Available 31562017094626
Book Book Madison Branch
Adult non-fiction
Adult non-fiction FOOD 641.5676 ONE (Browse shelf) Available 31562017094618
Total holds: 0

Includes index.

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.

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