Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the movement to revolutionise Ashkenazi cuisine. Together, they co-founded The Gefilteria in 2012, a Brooklyn-grown business that sets out to reimagine Jewish classics while championing Old World slow food techniques. Here in their first-ever cookbook including 100-plus recipes pulled deep from the culinary histories of Eastern Europe and the diaspora community of North America, they draw inspiration from the legacies of Jewish pickle shops, bakeries, appetising shops, dairy restaurants, delicatessens, and holiday kitchens. Tapping into the zeitgeist of rediscovering Old World food traditions like pickling, fermenting, and baking, at the heart of which are the values of resourcefulness and seasonality, The Gefilte Manifesto encourages anyone and everyone to incorporate healthy and vital Ashkenazi recipes into their everyday repertoire.

On its 30th anniversary of publication, Kar-Ben brings back the classic story of Leah and her brother, who hatch a plan to save the Passover carp from the cooking pot.

A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.

“Your gift giv­ing prob­lems are now over—just stock up on The 100 Most 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 Salt With 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.

Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

"Wholly riveting." --New York Times Book Review "Justine Bateman was famous before selfies replaced autographs, and bags of fan mail gave way to Twitter shitstorms. And here's the good news: she took notes along the way. Justine steps through the looking glass of her own celebrity, shatters it, and pieces together, beyond the shards and splinters, a reflection of her true self. The transformation is breathtaking. Revelatory and raucous, fascinating and frightening, Fame is a hell of a ride." --Michael J. Fox, actor, author of A Funny Thing Happened on the Way to the Future "In a new book, Fame: The Hijacking of Reality, the two-time Emmy nominee takes a raw look at the culture of celebrity, reflecting on her stardom at its dizzying peak--and the 'disconcerting' feeling as it began to fade." --People Magazine A Book Soup (Los Angeles, CA) best seller, October 15–21, 2018 "As the title Fame: The Hijacking of Reality more than implies, this is a book about the complicated aspects of all things fame." --Vanity Fair "Bateman digs into the out-of-control nature of being famous, its psychological aftermath and why we all can't get enough of it." --New York Post "The Family Ties alum has written the rawest, bleakest book on fame you're ever likely to read. Bateman's close-up of the celeb experience features vivid encounters with misogyny, painful meditations on aging in Hollywood, and no shortage of theses on social media's wrath." --Entertainment Weekly "Bateman addresses the reader directly, pouring out her thoughts in a rapid-fire, conversational style. (Hunter S. Thompson is saluted in the acknowledgments.)...But her jittery delivery suits the material--the manic sugar high of celebrity and its inevitable crash. Bateman takes the reader through her entire fame cycle, from TV megastar, whose first movie role was alongside Julia Roberts, to her quieter life today as a filmmaker. She is as relentless with herself as she is with others." --Washington Post "While Bateman's new book Fame: The Hijacking of Reality (out now) touches on the former teen starlet's experience in the public eye, it's not a memoir. Far from it, in fact--it's instead an intense meditation on the nature of fame, and a glimpse into the repercussions it has on both the individual experiencing it and the society that keeps the concept alive." --Entertainment Weekly "Bateman takes an unsentimental look at the nature of celebrity worship in her first book, Fame: The Hijacking of Reality." --LA Weekly Entertainment shows, magazines, websites, and other channels continuously report the latest sightings, heartbreaks, and triumphs of the famous to a seemingly insatiable public. Millions of people go to enormous lengths to achieve Fame. Fame is woven into our lives in ways that may have been unimaginable in years past. And yet, is Fame even real? Contrary to tangible realities, Fame is one of those "realities" that we, as a society, have made. Why is that and what is it about Fame that drives us to spend so much time, money, and focus to create the framework that maintains its health? Mining decades of experience, writer, director, producer, and actress Justine Bateman writes a visceral, intimate look at the experience of Fame. Combining the internal reality-shift of the famous, theories on the public's behavior at each stage of a famous person's career, and the experiences of other famous performers, Bateman takes the reader inside and outside the emotions of Fame. The book includes twenty-four color photographs to highlight her analysis.

"Combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders"--Page 4 of cover.