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.
With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonv, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!Baker & Taylor
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.
The founder of the online magazine Tablet
presents a collection of culturally and historically significant foods of the Jewish people, with essays, stories and recipes from leading food-culture personalities meant to stimulate debate and discussion. 25,000 first printing.