Sacred Jewish texts such as the Torah and the Kabbalah have long been con­sid­ered repositories of some of the greatest wisdom ever assembled. Yet only the smartest and most successful business professionals take advantage of these powerful collections of advice. Using real-world business situations as illustrative examples, this book reveal[Read More]

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations [Read More]

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of[Read More]

A Historical Atlas of the Jewish People, edited by Eli Barnavi, is one of those rare books that can literally make a reader gasp with delight and horror. It may even be the best one-volume history of Judaism in print. Beginning with "The Migrations of the Patriarchs," and continuing to the present day, the book's chapters include historical m[Read More]