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  • Jewish cooking.
     
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  •  The 100 most Jewish ...
     
     
     
     MARC Display
    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.
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    Subjects
  • Jewish cooking.
  • Publisher Info: 
    New York : Artisan, [2019]
    ©2019
    Description: 
    303 pages : color illustrations ; 24 cm
    RDA Types: 
    text
    unmediated
    volume
    ISBN: 
    9781579659066
    1579659063
    Format Book: 
    Summary: 
    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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    LocationCollectionCall No.Status 
    Marion Public LibraryTop Floor641.5676 ONEChecked InAdd Copy to MyList

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