Non­fic­tion

Eat Some­thing: A Wise Sons Cook­book for Jews Who Like Food and Food Lovers Who Like Jews

Evan Bloom (auth.), Rachel Levin (auth.), George McCal­man (illus.)

  • From the Publisher
February 14, 2013

From nation­al­ly rec­og­nized Jew­ish brand Wise Sons, the cook­book Eat Some­thing fea­tures over 60 recipes for sal­ads, soups, baked goods, hol­i­day dish­es, and more.

This long-await­ed cook­book (the first one for Wise Sons!) is packed with homey recipes and relat­able humor; it is as much a deli­cious, light­heart­ed, and nos­tal­gic cook­book as it is a live­ly cel­e­bra­tion of Jew­ish culture.

Stem­ming from the the­sis that Jews eat by occa­sion (and with enthu­si­asm), the book is orga­nized into 19 dif­fer­ent events and cel­e­bra­tions chron­i­cling a Jew­ish life in food, from bris to shiv­ah, and all the makeshift and mean­ing­ful events in between, includ­ing: Shab­bat, Passover, the high hol­i­days, first meal home from col­lege, J‑dating, wed­ding, and more.

· Both a Jew­ish humor book and a cookbook

· Recipes are drawn from the menus of their beloved Bay Area restau­rants, as well as all the occa­sions when Jews gath­er around the table.

· Includes short essays, illus­tra­tions, mem­o­ra­bil­ia, and styl­ish plat­ed food photography.

Wise Sons is a nation­al­ly rec­og­nized deli and Jew­ish food brand with a unique Bay Area ethos — inspired by the past but entire­ly con­tem­po­rary, they make tra­di­tion­al Jew­ish foods Cal­i­for­nia-style with great ingredients.

Recipes include Braid­ed Chal­lah, Big Mach­er Burg­er, Wise Sons’ Brisket, Car­rot Tzimmes, and Morn­ing After Mat­zo­quiles, while essays include Con­fes­sions of a First-Time Seder Host, So, You Did­n’t Mar­ry a Jew, and Icon­ic Chi­nese Restau­rants, As Cho­sen by the Cho­sen People.

• The per­fect gift for Wise Sons fans of all ages, lovers of Jew­ish food and humor, as well as gift-givers young and old look­ing for Jew­ish-themed gifts for bar mitz­vahs, birth­days, wed­dings, and more
• Great for those who enjoyed Zahav: A World of Israeli Cook­ing by Michael Solomonov, The 100 Most Jew­ish Foods: A High­ly Debat­able List by Alana New­house, and Russ & Daugh­ters: Reflec­tions and Recipes from the House That Her­ring Built by Mark Russ Federman
• A must for any­one look­ing to expand their knowl­edge of Jew­ish cui­sine and culture

Discussion Questions