The siblings and authors of This Is a Cookbook and The Best Cookbook Ever “take the age-old concept of comfort food and update it for modern tastes” (Publishers Weekly). Classics Recipes for Modern People is the definitive collection of classic recipes that have been reinvented, rejiggered, reordered, and re-created by Max and Eli Sussman. They believe that recipes should be ever expanding and evolving, a philosophy they practice in both their professional and home kitchens. That a dish “no matter how classic and iconic—has the ability to morph into something new and fantastic.” Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics” readers will find reinvented dishes inspired by Max and Eli’s childhood in Detroit, the frozen food aisle, followers on social media, and more. “The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck à l’Orange, and Kibbeh and Tzatziki. It’s decidedly not Kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context.”—Tablet “Spotlights their cooking chops and dead-on wit in equal measure . . . For the book, the brothers took a novel tack to gather recipes: crowd-sourcing for childhood culinary classics.”—The Forward “Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection . . . The Sussmans’ thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients.”—Publishers Weekly
Max Sussman deftly takes us step by step through the stages of his grandmother's personal Holocaust. In riveting detail, we learn from her postwar letters about her deportation, her suffering in Theresienstadt, her escape with 1,200 others in a "trade" agreed to by Himmler, and her immediate postwar struggles to learn the fate of family and friends and to emigrate to England. Despite Dora's miraculous rescue, her correspondence mourns profound losses of friends and family, but also expresses the hope to be reunited with her children "in the sunshine of your love". - Marion Kaplan, New York University Max Sussman has once again provided a deeply meaningful chapter on the personal experience of those whose lives were impacted by the Holocaust. It is a welcome addition to our understanding of this event. - Deborah Lipstadt, Emory University .........a monumental work of application, devotion and dedication.......even the appendices are remarkable creations.... a family chronicle of immense value.... something very special. - Geoffrey D. Paul OBE, former editor of the Jewish Chronicle A bacteriologist, Max Sussman has turned his microscope on his own family history. The result is a work as admirably researched as it is deeply moving. The contemporary letters and other documents laid out here provide a vivid window into the shattered world of German Jewry reeling under the impact of Nazi barbarism. Sussman tells his story with exemplary clarity, restraint, and humanity. - Bernard Wasserstein
An impressive piece of historical evidence. These letters provide us with an important perspective into a Jewish family's life as it is on the brink of destruction. Professor Sussman weaves together many lines of investigation - Hamburg, London, Cardiff, Australia, USA - into a coherent, accessible, and profoundly personal whole. Deborah Lipstadt, Emory University I read your book with fascination as well as inevitable horror at the empty spaces and unanswered letters. I was left with a mixture of pride and shame for our species. Bernard Wasserstein, University of Chicago I admire the great amount of painstaking research that has gone into this family history, which recreates it in considerable detail. The story is also very moving. - Anthony Grenville, Association of Jewish Refugees, London This book recounts the sad tale of the plight of German Jewry, as encapsulated in the fate of the editor's own relatives in 1930s Hamburg. Dispossessed, harried, yet imbued with an unshakeable faith they were eventually deported to Theresienstadt and then murdered in Treblinka. - Dorothea Shefer, Writer and Editor in Israel
Creative, doable recipes from the brothers who are “on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience” (Time Out New York). Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. “It’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.” —T: The New York Times Style Magazine Includes a foreword by Rob Delaney
The siblings and authors of This Is a Cookbook and The Best Cookbook Ever “take the age-old concept of comfort food and update it for modern tastes” (Publishers Weekly). Classics Recipes for Modern People is the definitive collection of classic recipes that have been reinvented, rejiggered, reordered, and re-created by Max and Eli Sussman. They believe that recipes should be ever expanding and evolving, a philosophy they practice in both their professional and home kitchens. That a dish “no matter how classic and iconic—has the ability to morph into something new and fantastic.” Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics” readers will find reinvented dishes inspired by Max and Eli’s childhood in Detroit, the frozen food aisle, followers on social media, and more. “The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck à l’Orange, and Kibbeh and Tzatziki. It’s decidedly not Kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context.”—Tablet “Spotlights their cooking chops and dead-on wit in equal measure . . . For the book, the brothers took a novel tack to gather recipes: crowd-sourcing for childhood culinary classics.”—The Forward “Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection . . . The Sussmans’ thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients.”—Publishers Weekly
Creative, doable recipes from the brothers who are “on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience” (Time Out New York). Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. “It’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.” —T: The New York Times Style Magazine Includes a foreword by Rob Delaney
Through the shadowy persona of "Deep Throat," FBI official Mark Felt became as famous as the Watergate scandal his "leaks" helped uncover. Best known through Hal Holbrook's portrayal in the film version of Bob Woodward and Carl Bernstein's All the President's Men, Felt was regarded for decades as a conscientious but highly secretive whistleblower who shunned the limelight. Yet even after he finally revealed his identity in 2005, questions about his true motivations persisted. Max Holland has found the missing piece of that Deep Throat puzzle--one that's been hidden in plain sight all along. He reveals for the first time in detail what truly motivated the FBI's number-two executive to become the most fabled secret source in American history. In the process, he directly challenges Felt's own explanations while also demolishing the legend fostered by Woodward and Bernstein's bestselling account. Holland critiques all the theories of Felt's motivation that have circulated over the years, including notions that Felt had been genuinely upset by White House law-breaking or had tried to defend and insulate the FBI from the machinations of President Nixon and his Watergate henchmen. And, while acknowledging that Woodward finally disowned the "principled whistleblower" image of Felt in The Secret Man, Holland shows why that famed journalist's latest explanation still falls short of the truth. Holland showcases the many twists and turns to Felt's story that are not widely known, revealing not a selfless official acting out of altruistic patriotism, but rather a career bureaucrat with his own very private agenda. Drawing on new interviews and oral histories, old and just-released FBI Watergate files, papers of the Watergate Special Prosecution Force, presidential tape recordings, and Woodward and Bernstein's Watergate-related papers, he sheds important new light on both Felt's motivations and the complex and often problematic relationship between the press and government officials. Fast-paced and scrupulously fact-checked, Leak resolves the mystery residing at the heart of Mark Felt's actions. By doing so, it radically revises our understanding of America's most famous presidential scandal.
The Indiana Jewish Historical Society (IJHS) was founded in 1972 to collect, preserve, and publish material dealing with the two centuries of Jewish life in Indiana. Whatever illuminated the Jewish experience in Indiana is of interest, concern, and value. It is our aim to gather and preserve the records of synagogues, temples, and societies, as well as personal papers, diaries, memories, governmental documents, newspapers and magazine articles, photographs, and even burial and cemetery records. We provide information and insight about the role played by individual Jews and Jewish communities in the creation of the diverse religious climate of Indiana. In August of 1999, the archive collection of the IJHS was permanently gifted to the Indiana Historical Society. The Indiana Jewish Historical Society Archive Collection at the Indiana Historical Society in Indianapolis, contains over seven thousand items. In addition to past records, the society is also interested in obtaining current records, for such records will be history for coming generations.
The award-winning journalist and best-selling author of Republican Gomorrah assesses the takeover of Israel by extremists from the Jewish Right, examining how they have restricted constitutional protections for minorities and dissidents and how they are being bankrolled by American right-wing interests. (This book was previously featured in Forecast.)
Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere. This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography. Domenica’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.
Trans Talmud places eunuchs and androgynes at the center of rabbinic literature and asks what we can learn from them about Judaism and the project of transgender history. Rather than treating these figures as anomalies to be justified or explained away, Max K. Strassfeld argues that they profoundly shaped ideas about law, as the rabbis constructed intricate taxonomies of gender across dozens of texts to understand an array of cultural tensions. Showing how rabbis employed eunuchs and androgynes to define proper forms of masculinity, Strassfeld emphasizes the unique potential of these figures to not only establish the boundary of law but exceed and transform it. Trans Talmud challenges how we understand gender in Judaism and demonstrates that acknowledging nonbinary gender prompts a reassessment of Jewish literature and law.
CONCRETE ABSTRACTIONS offers students a hands-on, abstraction-based experience of thinking like a computer scientist. This text covers the basics of programming and data structures, and gives first-time computer science students the opportunity to not only write programs, but to prove theorems and analyze algorithms as well. Students learn a variety of programming styles, including functional programming, assembly-language programming, and object-oriented programming (OOP). While most of the book uses the Scheme programming language, Java is introduced at the end as a second example of an OOP system and to demonstrate concepts of concurrent programming.
From their domestication to their taboo, the role of pigs in the ancient Near East is one of the most complicated topics in archaeology. Rejecting monocausal explanations, this book adopts an evolutionary approach and uses zooarchaeology and texts to unravel the cultural significance of swine from the Paleolithic to today. Five major themes emerge: The domestication of the pig from wild boar in the Pre-Pottery Neolithic, the unique roles that pigs developed in agricultural economies before and after the development of complex societies, the raising of swine in cities, the shifting ritual roles of pigs, and the formation and development of the pork taboo in Judaism and, later, Islam. The development of this taboo has inspired much academic debate. I argue that the well-known taboo described in Leviticus reflects the intention of the Biblical writers to develop an image of a glorious pastoral ancestry for a heroic Israelite past, something they achieved by tying together existing food traditions. These included a taboo on pigs, which was developed early in the Iron Age during conflicts between Israelites and Philistines and was revitalized by the Biblical writers. The taboo persisted and mutated, gaining strength over the next two and a half millennia. In particular, the pig taboo became a point of contention in the ethno-political struggles between Jewish and Greco-Roman cultures in the Levant. Ultimately, it was this continued evolution within the context of ethnic and religious politics that gave the pig taboo the strength it has today"--
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