While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of Jewish History is the first book ever written about this traditional Passover seder food. In a captivating historical journey, food historian Dr Susan Weingarten traces the development of this ancient dish through a tapestry of social, religious and cultural contexts. She shows how perceptions of haroset, as well as its actual ingredients, have developed through the generations, from the first hints of its existence in the Second Temple period, through the blood libels of the Middle Ages and the pogroms in Eastern Europe, to its role in the gender issues and modern food trends of today. By examining a wealth of written sources, oral histories, recipes and customs from around the world, Weingarten reveals a rich narrative through this otherwise unassuming food and provides a unique and fascinating perspective on the diversity of Jewish tradition, experience, and culture. Book jacket.

The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

The Passover haggadah enjoys an unrivaled place in Jewish culture, both religious and secular. And of all the classic Jewish books, the haggadah is the one most "alive" today. Jews continue to rewrite, revise, and add to its text, recasting it so that it remains relevant to their lives. In this new volume in the JPS Commentary collection, Joseph Tabory, one of the world's leading authorities on the history of the haggadah, traces the development of the seder and the haggadah through the ages. The book features an extended introduction by Tabory, the classic Hebrew haggadah text side by side with its English translation, and Tabory's clear and insightful critical-historical commentary.

From the award-winning cookbook author and host of the upcoming PBS series "Jewish Cooking in America" comes 250 delicious recipes for main courses, soups, appetizers, breads, and desserts.

Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous.

A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

Since it was first published in Hebrew in 2000, this provocative book has been garnering acclaim and stirring controversy for its bold reinterpretation of the relationship between Judaism and Christianity in the Middle Ages, especially in medieval Europe. Looking at a remarkably wide array of source material, Israel Jacob Yuval argues that the inter-religious polemic between Judaism and Christianity served as a substantial component in the mutual formation of each of the two religions. He investigates ancient Jewish Passover rituals; Jewish martyrs in the Rhineland who in 1096 killed their own children; Christian perceptions of those ritual killings; and events of the year 1240, when Jews in northern France and Germany expected the Messiah to arrive. Looking below the surface of these key moments, Yuval finds that, among other things, the impact of Christianity on Talmudic and medieval Judaism was much stronger than previously assumed and that a "rejection of Christianity" became a focal point of early Jewish identity. Two Nations in Your Womb will reshape our understanding of Jewish and Christian life in late antiquity and over the centuries.

Feast is written to stand alongside Nigella’s classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table. A feast for both the eyes and the senses, written with Nigella Lawson’s characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella’s “Pleasures and Principles of Good Food” to the celebrations and special occasions of life. Essentially about families and food, about public holidays and private passions, about how to celebrate the big occasions and the small everyday pleasures — those times when food is more than just fuel — Feast takes us through Christmas, Thanksgiving and birthdays, to Passover and a special Sardinian Easter; from that first breakfast together to a meal fit for the in-laws; from seasonal banquets of strawberries or chestnuts to the ultimate chocolate cake; from food for cheering up the “Unhappy Hour” to funeral baked-meats; from a Georgian feast to a love-fest; from Nigella’s all-time favourite dish to a final New Year fast. Evocative, gorgeous, refreshingly uncomplicated and full of ideas, Feast proclaims Nigella’s love of life and great food with which to celebrate it. Packed with over 200 recipes from all over the world — and from near home — with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic.

From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine

On the Sabbath, calling women to the Torah, and counting them in the minyan.