Collects and analyzes letters from Jewish men and women in the early stages of migrating from Eastern Europe. Between 1875 and 1924, more than 2.7 million Jews from Eastern Europe left their home countries in the hopes of escaping economic subjugation and religious persecution and creating better lives overseas. Although many studies have addressed how these millions of men, women, and children were absorbed into their destination countries, very little has been written on the process of deciding to migrate. In Bread to Eat and Clothes to Wear: Letters from Jewish Migrants in the Early Twentieth Century, author Gur Alroey fills this gap by considering letters written by Eastern European Jews embarking on their migration. Alroey begins with a comprehensive introduction that describes the extent and unique characteristics of Jewish migration during this period, discusses the establishment of immigrant information bureaus, and analyzes some of the specific aspects of migration that are reflected in the letters. In the second part of the book, Alroey translates and annotates 66 letters from Eastern European Jews considering migration. From the letters, readers learn firsthand of the migrants' fear of making a decision; their desire for advice and information before they took the fateful step; the gnawing anxiety of women whose husbands had already sailed for America and who were waiting impatiently for a ticket to join them; women whose husbands had disappeared in America and had broken off contact with their families; pogroms (documented in real time); and the obstacles and hardships on the way to the port of exit, as described by people who had already set out. Through the letters in Bread to Eat and Clothes to Wear readers will follow the dilemmas and predicaments of the ordinary Jewish migrant, the difficulties of migration, and the changes that it brought about within the Jewish family. Scholars of Jewish studies and those interested in American and European history will appreciate this landmark volume.

A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Modern-day takes on age-old recipes for challah, holiday breads, and everyday family breads from Ashkenazi, Sephardic, North African, and Near Eastern traditions, interwoven with joyous family stories, wise folktales, proverbs, and prayers.

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Mamita explains how bread is created in a song sung in both English and Spanish.

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

What do our possessions really do for us? Are all men created equal? How do I fulfill the commandment to love G-d? Is competition healthy for kids? In this profoundly inspiring collection of Torah essays, Rabbi Boruch Leff addresses these questions and more. With a practical, down-to-earth approach inspired by the author's beloved mentor, HaRav Yaakov Weinberg, zt'l, who served as rosh hayeshivah of Yeshivas Ner Yisrael in Baltimore. Originally presented through weekly e-mails and on the website aish.com, these articles run the gamut of real-life issues and challenges that every Jewish person faces today.