Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    From tenements on the Lower East Side to Park Avenue mansions, this handful of Jewish families turned small businesses into imposing enterprises and amassed spectacular fortunes. But despite possessing breathtaking wealth that rivaled the Astors and Rockefellers, they were barred by the gentile establishment from the lofty realm of "the 400," a register of New York's most elite, because of their religion and humble backgrounds. In response, they created their own elite "100," a privileged society as opulent and exclusive as the one that had refused them entry.

    But this book is not about the success stories. It's a paean to the bunglers, the blockheads, and the just plain weird-Jews who were flung from small, impoverished eastern European towns into the urban shtetls of New York and Warsaw, where, as they say in Yiddish, their bread landed butter side down in the dirt. These marginal Jews may have found their way into the history books far less frequently than their more socially upstanding neighbors, but there's one place you can find them in force: in the Yiddish newspapers that had their heyday from the 1880s to the 1930s. Disaster, misery, and misfortune: you will find no better chronicle of the daily ignominies of urban Jewish life than in the pages of the Yiddish press.An underground history of downwardly mobile Jews, Bad Rabbi exposes the seamy underbelly of pre-WWII New York and Warsaw, the two major centers of Yiddish culture in the late nineteenth and early twentieth centuries. With true stories plucked from the pages of the Yiddish papers, Eddy Portnoy introduces us to the drunks, thieves, murderers, wrestlers, poets, and beauty queens whose misadventures were immortalized in print. There's the Polish rabbi blackmailed by an American widow, mass brawls at weddings and funerals, a psychic who specialized in locating missing husbands, and violent gangs of Jewish mothers on the prowl-in short, not quite the Jews you'd expect. One part Isaac Bashevis Singer, one part Jerry Springer, this irreverent, unvarnished, and frequently hilarious compendium of stories provides a window into an unknown Yiddish world that was.

    This concise and entertaining overview explains the differences and highlights the similarities between Judaism and Christianity. What I Wish My Christian Friends Knew about Judaism covers everything from Jewish ceremonies, holidays, and festivals to religious texts, symbols, and kosher food. It is perfect for the millions of Christians who are curious about the faith of their friends, coworkers, and family members, or for those Jews who want a better understanding of their heritage.

     Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.Features include:  *  Four weeks of meal plans for breakfast, lunch, and dinner  *  Instant Pot, slow cooker, one-pot, sheet-pan, and 30-minute recipes  *  Packed lunch chart with creative ideas for school, work, and lunches on the go  *  Make-ahead meals, including freezer and leftover options  *  Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS)

    In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

    Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

    A basic reference work on Judaism discusses the Bible, the Talmud, and other writings; Jewish history; beliefs and rituals; and the Jewish calendar, holidays, and life-cycle ceremonies.

    In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

    These are among the people that Joseph Mitchell immortalized in his reportage for The New Yorker and in four books—McSorley's Wonderful Saloon, Old Mr. Flood, The Bottom of the Harbor, and Joe Gould's Secret—that are still renowned for their precise, respectful observation, their graveyard humor, and their offhand perfection of style.These masterpieces (along with several previously uncollected stories) are available in one volume, which presents an indelible collective portrait of an unsuspected New York and its odder citizens—as depicted by one of the great writers of this or any other time.

    It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that’s exactly what Julia Child did.  The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life.  In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman’s search for her own unique expression.  Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II.  She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America.   She was already fifty when The French Chef went on the air —  at a time in our history when women weren’t making those leaps.  Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel.  Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft.  It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen.  Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves.  An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.From the Hardcover edition.

    This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

    In The Committed Marriage, Rebbetzin Esther Jungreis, esteemed teacher, counselor, and matchmaker, helps even the most pressured modern couples find harmony and unity, guided by the timeless wisdom of the Torah. Starting with the first stagesof finding a soul mate, and continuing through the challenge of learning to communicate with compassion and understanding, whether debating parenting issues or how to grow old in harmony, these real-life success stories reflect the practicality and endurance of traditional values. The anecdotes and true-life stories will speak to your heart and mind, while the Rebbetzin's faith and depth of understanding will inspire you and strengthen your marriage.

    Kendi, New York Times-bestselling author of How to Be an Antiracist).The United States is known as a nation of immigrants. But it is also a nation of xenophobia. In America for Americans, Erika Lee shows that an irrational fear, hatred, and hostility toward immigrants has been a defining feature of our nation from the colonial era to the Trump era. Benjamin Franklin ridiculed Germans for their "strange and foreign ways." Americans' anxiety over Irish Catholics turned xenophobia into a national political movement. Chinese immigrants were excluded, Japanese incarcerated, and Mexicans deported.Today, Americans fear Muslims, Latinos, and the so-called browning of America. Forcing us to confront this history, Lee explains how xenophobia works, why it has endured, and how it threatens America. Now updated with an afterword reflecting on how the coronavirus pandemic turbocharged xenophobia, America for Americans is an urgent spur to action for any concerned citizen.

    As the 3rd Reich embarked upon its plan of conquest & genocide, IBM & its subsidiaries helped create enabling technologies, step-by-step, from the identification & cataloging programs of the 30s to the selections of the 40s. Only after Jews were identified--a massively complex task Hitler wanted done immediately--could they be targeted for efficient asset confiscation, ghettoization, deportation, enslaved labor & annihilation. It was a cross-tabulation & organizational challenge so monumental, it called for a computer. Of course, in the 30s no computer existed. But IBM's Hollerith punch card technology did exist. Aided by the company's custom-designed & constantly updated Hollerith systems, Hitler was able to automate the persecution of the Jews.Historians were amazed at the speed & accuracy with which the Nazis were able to identify & locate European Jewry. Until now, the pieces of this puzzle have never been fully assembled. The fact is, IBM technology was used to organize nearly everything in Germany & then Nazi Europe, from the identification of the Jews in censuses, registrations & ancestral tracing programs to the running of railroads & organizing of concentration camp slave labor. IBM & its German subsidiary custom-designed complex solutions, anticipating the Reich's needs. They didn't merely sell the machines & walk away. Instead, IBM leased these machines for high fees & became the sole source of the billions of punch cards needed. IBM & the Holocaust details the carefully crafted corporate collusion with the 3rd Reich, as well as the structured deniability of oral agreements, undated letters & the Geneva intermediaries--all undertaken as the newspapers blazed with accounts of persecution & destruction. Just as compelling is the human drama of one of our century's greatest minds, IBM founder Thomas Watson, who cooperated with the Nazis for the sake of profit. Only with IBM's technologic assistance was Hitler able to achieve the staggering numbers of the Holocaust. Edwin Black has now uncovered one of the last great mysteries of Germany's war against the Jews: how Hitler got the names.