From the creator of Meet the Latkes comes the zaniest retelling of the Passover story starring an earnest matzah and his bready friends! What makes this Passover different from all other Passovers? Meet Alfie Koman. He's a matzah who really likes to hide. But Alfie also has a great story to tell his class of how the Hebrews fled Egypt to freedom. Too bad Loaf, the school sourdough bully, turns Alfie's Passover story upside-down. A pharaoh who is a giant cockroach? Moses as a mighty superhero? And Ten Plagues that include "No Wi-fi" and "Chocolate-turned-to-broccoli"? Looks like it's up to Alfie and his best friend Challah Looyah to get the Passover story right. Alfie just has to come out of hiding first.... A follow-up to the hysterical Meet The Latkes, this Passover book is another mis-told holiday treat.
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
The experiences of Miki Breuer, starting with his parents' life in the turn-of-the-century Austro-Hungarian Empire, his childhood in pre-war Budapest, his experiences during the Second World War, his life in the newly created State of Israel and finally, his arrival in the USA in the early sixties.
Rays of Knowledge reveals powerful insights about the importance of conducting a positive shift of consciousness for humanity. Author Jason Shurka shares the fascinating details of how increasing our individual awareness will help elevate the collective consciousness, ushering us into the coming Age of Love that will be filled with truth and compassion. He always provides applicable and practical tools and methods regarding how one can reach a more expansive state of awareness. The book discloses spiritual secrets, the mysteries of creation and the Universe, and in-depth knowledge of supernatural phenomena received from the Divine underground organization known as The Light System. Rays of Knowledge is vital reading for truth seekers and a call to action to serve in the planet’s conscious evolution.
