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The 100 Most Jewish Foods: With 60 Recipes for Everything from Kugel to Kubbeh

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by Alana Newhouse
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There is, of course, a certain chutzpah, to creating a list like this, one that attempts to define the foods that "contain the deepest Jewish significance—the ones that, throughout the history of our people (however you date it), have been most profoundly inspired by the rhythms of the Jewish calendar and the contingencies of the Jewish experience," according to editor Alana Newhouse.

There may be even more chutzpah to to laying claim to the likes of Chinese food, Stella D'oro Swiss Fudge cookies, or wine.

And we're not even going to talk about how tshudne some of these choices might be to someone who grew up in, say, Tel Aviv. But debatable? Oh yes!

And you can contest or be persuaded by the arguments of Dan Barber on apples, Joan Nathan on matzo balls, Mitchell Davis on kasha varnishkes, or even Tom Colicchio on whitefish salad. +

Hardcover. Color photographs throughout.

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