Collects and analyzes letters from Jewish men and women in the early stages of migrating from Eastern Europe. Between 1875 and 1924, more than 2.7 million Jews from Eastern Europe left their home countries in the hopes of escaping economic subjugation and religious persecution and creating better lives overseas. Although many studies have addressed how these millions of men, women, and children were absorbed into their destination countries, very little has been written on the process of deciding to migrate. In Bread to Eat and Clothes to Wear: Letters from Jewish Migrants in the Early Twentieth Century, author Gur Alroey fills this gap by considering letters written by Eastern European Jews embarking on their migration. Alroey begins with a comprehensive introduction that describes the extent and unique characteristics of Jewish migration during this period, discusses the establishment of immigrant information bureaus, and analyzes some of the specific aspects of migration that are reflected in the letters. In the second part of the book, Alroey translates and annotates 66 letters from Eastern European Jews considering migration. From the letters, readers learn firsthand of the migrants' fear of making a decision; their desire for advice and information before they took the fateful step; the gnawing anxiety of women whose husbands had already sailed for America and who were waiting impatiently for a ticket to join them; women whose husbands had disappeared in America and had broken off contact with their families; pogroms (documented in real time); and the obstacles and hardships on the way to the port of exit, as described by people who had already set out. Through the letters in Bread to Eat and Clothes to Wear readers will follow the dilemmas and predicaments of the ordinary Jewish migrant, the difficulties of migration, and the changes that it brought about within the Jewish family. Scholars of Jewish studies and those interested in American and European history will appreciate this landmark volume.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Modern-day takes on age-old recipes for challah, holiday breads, and everyday family breads from Ashkenazi, Sephardic, North African, and Near Eastern traditions, interwoven with joyous family stories, wise folktales, proverbs, and prayers.

What do our possessions really do for us? Are all men created equal? How do I fulfill the commandment to love G-d? Is competition healthy for kids? In this profoundly inspiring collection of Torah essays, Rabbi Boruch Leff addresses these questions and more. With a practical, down-to-earth approach inspired by the author's beloved mentor, HaRav Yaakov Weinberg, zt'l, who served as rosh hayeshivah of Yeshivas Ner Yisrael in Baltimore. Originally presented through weekly e-mails and on the website aish.com, these articles run the gamut of real-life issues and challenges that every Jewish person faces today.

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

Shows how a baker plants his own wheat, reaps it, mills it, and makes it into a loaf of wheat bread.

For the legions of fans who asked for seconds after devouring French Women Don’t Get Fat, a charming and practical guide to adding some joie to your vie and to your table, every day of the year. By letter, by email and in person, readers of Mireille Guiliano’s phenomenal bestseller French Women Don’t Get Fat have inundated her with requests for more advice. Her answer: this buoyant new book, brimming with tips and tricks for living with the utmost pleasure and style, without gaining weight. More than a theory or ideal, the French woman’s way is an all-encompassing program that can be practised anytime, anywhere. Here are four full seasons of strategies for shopping, cooking and moving throughout the year. Whether your aim is finding two scoopfuls of pleasure in one of crème brûlée, or entertaining beautifully when time is short and expectations are high, the answers are here. And here too are 100 new simple and appetizing recipes that feature French staples such as leeks and chocolate and many more unexpected treats besides, guaranteeing that boredom will never be a guest at your table. Woven through this year of living comme les françaises are more of Mireille’s delectable stories about living in Paris and New York and travelling just about everywhere else – in the voice that has already beguiled a million honorary French women. Lest anyone still wonder: here is a new compendium of reasons – both traditional and modern – why French women don’t get fat.

This book is the first scholarly English translation of the Ze’enah U-Re’enah, a Jewish classic originally published in the beginning of the seventeenth century, and was the first significant anthological commentary on the Torah, Haftorot and five Megillot. The Ze’enah U-Re’enah is a major text that was talked about but has not adequately studied, although it has been published in two hundred and seventy-four editions, including the Yiddish text and partial translation into several languages. Many generations of Jewish men and women have studied the Torah through the Rabbinic and medieval commentaries that the author of the Ze’enah U-Re’enah collected and translated in his work. It shaped their understanding of Jewish traditions and the lives of Biblical heroes and heroines. The Ze’enah U-Re’enah can teach us much about the influence of biblical commentaries, popular Jewish theology, folkways, and religious practices. This translation is based on the earliest editions of the Ze’enah U-Re’enah, and the notes annotate the primary sources utilized by the author.