A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Jewish symbols reflect the interaction of word and image within Jewish culture. Jews have always studied, interpreted, and revered sacred texts; they have also adorned the settings and occasions of sacred acts. Calligraphy and ornamentation have transformed Hebrew letters into art; quotation, interpretation, legend, and wordplay have made ceremonial objects into narrative. This book represents just such a collaboration between art and language. Ellen Frankel and Betsy Platkin Teutsch, writer and artist, have brought their extensive knowledge and talents together to create The Encyclopedia of Jewish Symbols, the first reference guide of its kind, designed for use by educators, artists, rabbis, folklorists, feminists, Jewish and non-Jewish scholars, and lay readers.

Named one of Library Journal’s Best Religion & Spirituality Books of the Year An Unorthodox Guide to Everything Jewish Deeply knowing, highly entertaining, and just a little bit irreverent, this unputdownable encyclopedia of all things Jewish and Jew-ish covers culture, religion, history, habits, language, and more. Readers will refresh their knowledge of the Patriarchs and Matriarchs, the artistry of Barbra Streisand, the significance of the Oslo Accords, the meaning of words like balaboosta,balagan, bashert, and bageling. Understand all the major and minor holidays. Learn how the Jews invented Hollywood. Remind themselves why they need to read Hannah Arendt, watch Seinfeld, listen to Leonard Cohen. Even discover the secret of happiness (see “Latkes”). Includes hundreds of photos, charts, infographics, and illustrations. It’s a lot.

How are alchemy, astrology, magic, and numerology related to Jewish mysticism? The fabulous, miraculous, and mysterious are all explored in this comprehensive reference to Jewish esotericism-the first of its kind! From amulets and angels to the zodiac and zombies, the "Encyclopedia of Jewish Myth, Magic and Mysticism" features over one thousand alphabetical entries. Rabbi Geoffrey W. Dennis offers a much-needed culmination of Jewish occult teachings that includes significant stories, mythical figures, practices, and ritual objects. Spanning the Bible, the Midrash, Kabbalah, and other mystical branches of Judaism, this well-researched text is meant to trigger insight, spark inspiration, and illuminate one of the oldest esoteric traditions still alive today.

A food book - a feast of the Jewish experience.

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.

This multicultural reference work on Jewish folklore, legends, customs, and other elements of folklife is the first of its kind.