Review by Booklist Review
To rephrase the 1960s ad for Levy's Jewish rye bread, you don't have to be Jewish to love The 100 Most Jewish Foods. In point of fact, a handful of editor Newhouse's 75-plus contributors aren't, either; they're just so passionate about specific foodstuffs that they've penned an article or two, written a dissenting point of view, or checked the directions for one of the 60 recipes in Newhouse's compilation of (or series of controversies on) the 100 most significant Jewish foods. Top Chef host Tom Colicchio weighs in on whitefish salad, while Tablet editor Wayne Hoffman includes an ode to the used tea bag. A few other nuggets: Manhattan's black-and-white cookies emigrated with German immigrants. Blintzes are only cooked on one side. The dissenter to borscht claims it's a Soviet-Russian, not Jewish, dish. Chicken soup originated in China. Fish-genius Eric Ripert claims that gefilte fish is not as bad as it's made out to be. And celebrity psychotherapist Dr. Ruth Westheimer says pomegranates are very sexy food. Much of the gathered wisdom here is New York City-centric, but it will be relatable to anyone familiar with bagels, bialys, kichel, and kugel. Funny, emotional, memorable, and filled with gemütlichkeit, this is a book for any reason and all seasons.--Barbara Jacobs Copyright 2010 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Tablet founder and editor-in-chief Newhouse assembles a thoughtful compendium of iconic American and international Jewish foods with recipes celebrating Jewish life. Drawn from Tablet contributors, chefs, and food writers, the short essays and recipes highlight Jewish culinary tradition. Selected food items are listed alphabetically, with recipes and interspersed with food history to bring each dish to life. Fashion designer Zac Posen gushes over the sweet and sour of borscht; Food52 cofounder and CEO Amanda Hesser relishes epic holiday brisket; food critic Mimi Sheraton takes on the bialy (invented when dough "fell on the floor and somebody stepped on it... with the heel"); food writer Melissa Clark shares her appreciation of black-and-white cookies ("chocolate and vanilla coexisting on a smooth, sweet surface"); and former Gourmet editor-in-chief Ruth Reichl recalls being scolded for her less-than-Kosher Passover leg of lamb ("Not the leg. And definitely not roasted"). As expected, bagels, blintzes, babka and matzo ball reminiscences are also included. Providing a global perspective of Jewish cuisine, Newhouse offers discussions of Adafina, (a form of cholent, the Sabbath overnight stew) from the kitchens of converted Spanish Jews, and the sweet malida porridge of India's Bene Israel Jews. This entertaining and informative reference brings the rich traditions of Jewish foods to life. (Mar.) © Copyright PWxyz, LLC. All rights reserved.
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