The 100 Most Jewish Foods

About this book

Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. This compilation, from the pages of Tablet magazine, lists the 100 most Jewish foods. It is not about the most popular Jewish foods, or the tastiest, or even the most enduring, but rather the most significant foods culturally and historically to the Jewish people. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense. But each, from adafina to Yemenite soup, are explored deeply with essays providing recipes, stories, and context. -- adapted from information provided