This extraordinary volume features classic photographs of the history one has learned to associate with the Forward—Lower East Side pushcarts, Yiddish theater, labor rallies—along with gems no one would expect. The premiere national Jewish newspaper has opened up its never-before-seen archives, revealing a photographic landscape of Jews in the twentieth century and beyond. From shtetl beauty contests and matchmakers caught mid-deal to the streets of the New World; from diaspora communities and mandate Palestine to the Holocaust, the Soviet Jewry movement, and the emergence of Jewish suburbia; from Paul Muni and Barbra Streisand to Woody Allen and Madonna—this book is a kaleidoscopic array of modern Jewish life. Original essays are included by leading intellectuals and historians, including Leon Wieseltier, J. Hoberman, Roger Kahn, and Deborah E. Lipstadt, plus an introduction by Pete Hamill. A great gift book in the tradition of Roman Vishniac's A Vanished World and Frederic Brenner's Diaspora: Homelands in Exile.

“Your gift giv­ing prob­lems are now over—just stock up on The 100Most Jew­ish Foods. . . . The appro­pri­ate gift for any occa­sion.”—Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The SaltWith contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!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.

Each generation is called to perform a Passover Seder, a ritual designed to help us imagine personally experiencing the exodus from Egypt. But how can we do this together, when today our tables include people of different backgrounds, knowledge, and beliefs? Let this Passover Haggadah be your guide. Both proudly traditional and blazingly modern, it is a perfect blueprint for remembering the past, living in our present, and imagining the future. Here you’ll find the entirety of the Seder text for those who don’t want to miss a thing—including Hebrew, English, and a newly developed transliteration that makes the Hebrew surprisingly accessible. And, alongside, contemporary questions, illustrations, and meditations on freedom, community, destiny, and other topics that will engage the whole group in a lively and memorable discussion, especially once you’ve started in on those obligatory four cups of wine.

This extraordinary volume features classic photographs of the history one has learned to associate with the Forward—Lower East Side pushcarts, Yiddish theater, labor rallies—along with gems no one would expect. The premiere national Jewish newspaper has opened up its never-before-seen archives, revealing a photographic landscape of Jews in the twentieth century and beyond. From shtetl beauty contests and matchmakers caught mid-deal to the streets of the New World; from diaspora communities and mandate Palestine to the Holocaust, the Soviet Jewry movement, and the emergence of Jewish suburbia; from Paul Muni and Barbra Streisand to Woody Allen and Madonna—this book is a kaleidoscopic array of modern Jewish life. Original essays are included by leading intellectuals and historians, including Leon Wieseltier, J. Hoberman, Roger Kahn, and Deborah E. Lipstadt, plus an introduction by Pete Hamill. A great gift book in the tradition of Roman Vishniac's A Vanished World and Frederic Brenner's Diaspora: Homelands in Exile.

“Your gift giv­ing prob­lems are now over—just stock up on The 100Most Jew­ish Foods. . . . The appro­pri­ate gift for any occa­sion.”—Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The SaltWith contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!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.

Each generation is called to perform a Passover Seder, a ritual designed to help us imagine personally experiencing the exodus from Egypt. But how can we do this together, when today our tables include people of different backgrounds, knowledge, and beliefs? Let this Passover Haggadah be your guide. Both proudly traditional and blazingly modern, it is a perfect blueprint for remembering the past, living in our present, and imagining the future. Here you’ll find the entirety of the Seder text for those who don’t want to miss a thing—including Hebrew, English, and a newly developed transliteration that makes the Hebrew surprisingly accessible. And, alongside, contemporary questions, illustrations, and meditations on freedom, community, destiny, and other topics that will engage the whole group in a lively and memorable discussion, especially once you’ve started in on those obligatory four cups of wine.