One man as he was studying for the priesthood. Madeleine Albright famously learned from the Washington Post when she was named Secretary of State. "What is it like to find out you are not who you thought you were?" asks Barbara Kessel in this compelling volume, based on interviews with over 160 people who were raised as non-Jews only to learn at some point in their lives that they are of Jewish descent. With humor, candor, and deep emotion, Kessel's subjects discuss the emotional upheaval of refashioning their self-image and, for many, coming to terms with deliberate deception on the part of parents and family. Responses to the discovery of a Jewish heritage ranged from outright rejection to wholehearted embrace. For many, Kessel reports, the discovery of Jewish roots confirmed long-held suspicions or even, more mysteriously, conformed to a long-felt attraction toward Judaism. For some crypto-Jews in the southwest United States (descendants of Jews who fled the Spanish Inquisition), the only clues to their heritage are certain practices and traditions handed down through the generations, whose significance may be long since lost. In Poland and other parts of eastern Europe, many Jews who were adopted as infants to save them from the Holocaust are now learning of their heritage through the deathbed confessions of their adoptive parents. The varied responses of these disparate people to a similar experience, presented in their own words, offer compelling insights into the nature of self-knowledge. Whether they had always suspected or were taken by surprise, Kessel's respondents report that confirmation of their Jewish heritage affected their sense of self and of their place in the world in profound ways. Fascinating, poignant, and often very funny, Suddenly Jewish speaks to crucial issues of identity, selfhood, and spiritual community.

    Up until very recently the Kabbalah was reserved for the elite, those who only after years of scholarship and practice were allowed to enter this mystical realm. However, one doesn't need to devote one's life to intense study to reap the rich rewards of the Kabbalah. With just a basic understanding of a few key concepts, our lives can be enriched immensely. We can then begin to fulfill our deepest dreams and reach our most important goals, becoming the people we long to become.        By learning to understand the Sefirot--the ten spiritual properties that flow from the cosmic source into our heart--we can connect to the universe and profoundly transform our experience of daily life. For example, Hessed, or "loving-kindness," represents the desire to be generous, while Gevurah is the desire to focus intently or withhold. These properties must be balanced in order for harmony and well-being to occur. Rabbi Laibl Wolf shows how to maintain that balance and enjoy a healthy and productive life by using simple meditation and creative visualization techniques to grasp the spiritual nature of our life.        Practical Kabbalah draws upon ancient wisdom but offers a modern interpretation and easy-to-understand techniques for delving deeper into our selves and our world and for reaping the bounteous gifts that were always meant for us.

    Living Inspired Akiva Tatz Ever wondered why there is no parking on Golders Green Road on Wednesday nights? Because Wednesday night is Coffee Lounge and Deluxe Desserts with..

    Open this book and you will step into the world of a generation gone, of pre- and post-war Hungarian Jewry, as young Leichu moves between two communities and their divergent lifestyles. This is a gripping story of separation and reunion, of pure faith and acceptance of G-d's will, and of triumph over despair.

    Cultural messages convince us that we no longer have time to cook, and food marketers spend billions persuading us that packaged, processed food is convenient, satisfying—and the key to happiness. Half of all our meals are now eaten outside the home. The result? Skyrocketing rates of heart disease and diabetes and unprecedented levels of childhood obesity. This crisis is movingly portrayed in author and activist Laurie David's new documentary (co-executive produced with Katie Couric), Fed Up!Luckily, we have a solution: Studies have clearly shown that eating home-cooked meals reduces obesity and develops lifelong healthy eating habits. There is an exciting movement afoot that involves a skillet, a few good knives, and some fresh ingredients: Home cooking is making a comeback.In The Family Cooks, David inspires parents and kids to take control of what they eat by making it themselves. With her long-time collaborator, Kirstin Uhrenholdt, David worked up more than 100 recipes that are simple, fast, "low in the bad stuff and high in the good stuff," and designed to bring kids into the cooking process. The authors also demystify cooking terms and break down basic prep techniques, creating stress-free meals that foster health, togetherness, and happy palates. The Family Cooks is the ideal companion for unseasoned chefs of all stripes, whether they're parenting or being parented.

    The author's third keepsake book offers a collection of her favorite recipes for cakes, pies, and other desserts for all occasions.

    Not long thereafter, he received a priceless spiritual teaching that revealed the source of lasting joy and fulfillment from a spiritual master whose name he would never disclose, not even after he himself became the most renowned Kabbalist of the 20th century. The young scholar's name was Rav Yehuda Ashlag, and though his letters and writings offer tantalizing hints of the wisdom that was given to him, the pieces of the puzzle have never been fully assembled until now. Here Michael Berg, himself the descendant of great Kabbalists, shares the result of years spent studying Rav Ashlag's life and work. In this book, Berg shows how the secret offers life-changing power. Drawing on stories and insights from Ashlag and other noted mystics, Berg explains how to discover one’s true purpose in the world and thereby find lasting peace and joy.

    . . with a greater devotion and joy."--Rabbi Alexander M. Schindler

    Influenced by his own experience as a child of divorce, the host of the TLC series Shalom in the Home gets to the heart of family dynamics and individual personalities to help families build deeper, more loving relationships. His insights and encouragements help you cope with all the most common domestic issues: relationships, parenting, in-laws, neighbors and more. aI'm here to inspire people to be good people first, a good couple second, and good parents third, a says Shmuley. He illustrates how families can strengthen their bonds with unforgettable stories of families in crisis who undergo intensive counseling to improve their relationships and bring peace, or ashalom, a to their homes.

    By sharing her own story, Lydia Kukoff creates a remarkable work about what it means to make this significant choice. Years after her own conversion she continues to question, grow, and learn, and encourages others to do the same.

    Even people who have tried other books without success have learned to read Hebrew using this book. Here's what makes it different: * Fun memory tricks make it super simple to remember the sounds of the letters * Pace - The book is divided into 12 simple lessons. Two a week for 6 weeks. * The cheerful style of the book is great for adults and children alike. * From week one you are given words you can read from the Hebrew Bible! * The charming illustrations make learning Hebrew a pleasure. At the end of six weeks you WILL be able to read from the original Hebrew Bible, Psalms or the Siddur (Jewish prayer book) and you will have taken the first big step towards learning the Hebrew Language!

    Don’t mess it up.”  As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!In Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including:  • The Essentials: Turning any backyard grill into a smoker—Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need• Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches• Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron’s Dr Pepper Can Chicken• Barbecue-Fried: Yes, first you smoke it, then you fry it—Baby Backs, Chicken Lollipops, Cap’n Crunch Chicken Tenders• Swimmers: Finger-Lickin’ Barbecue Shrimp-and-Cheese Grits, Smoky Catfish Tacos• Drunken Recipes: Bourbon Brown Sugar Chicken, Whiskey Grilled Shrimp• Barbecue Brunch: Pitmaster’s Smoked Eggs Benedict with Pulled Pork Cakes, Backyard Bacon• Plus, Salads and Sides, delectable Desserts, and Leftover inspirations! Baby Back Mac and Cheese, Tinga-Style Barbecue Tacos, Chocolate Cake on the Grill, and Grilled Skillet Apple Pie   Loaded with nearly 150 recipes and mouthwatering photographs throughout, Everyday Barbecue serves up barbecue’s greatest hits (and more) in a fast, efficient way that you’ve never seen before.Praise for Everyday Barbecue   “Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. . . . It’s his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach—rather than a multitude of variations on ribs, pulled pork and a bevy of sauces—sets the book apart and make it a keeper.”—Publishers Weekly

    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.

    smoky and slow-cooked meats from one of the most celebrated London restaurants. Pitt Cue Co. Filled with recipes for the hot. Southern US-style. slow-cooked food that made Londoners queue up. this cookbook allows you to bring the must-try restaurant home.The recipes range from their famous Pickle Backs and Bourbon cocktail to their acclaimed Pulled Pork Shoulder or Chipotle & Garlic Confit Slaw. The Pitt Cue Co. Cookbook is your guide to enjoying the best hot. tender. sticky Americana inspired grub all year round. With information from the expert chefs at Pitt Cue Co. on equipment and methods. and recipes for meats . sauces and rubs. this is your guide to irresistibly delicious food to savor and share.Try out recipes like Smoked Rib of Beef and Bourbon Bone...