How It’s Made: Matzah

Alli­son Ofanan­sky; Eliyahu Alpern, illus.
  • Review
By – March 23, 2017

The unique team of Ofanan­sky and Alpern is back with anoth­er infor­ma­tive and cre­ative offer­ing and these two can almost pro­vide a cur­ricu­lum for Jew­ish edu­ca­tion all by them­selves. This time they address the top­ic of matzah: how it is made, why we eat it, what the spe­cial rules are for its prop­er pro­duc­tion, why it is a spe­cial part of Jew­ish his­to­ry and cul­ture, and numer­ous oth­er facts, folk­lore and food­ie-triv­ia bits about this crumbly Jew­ish staple. 

Of course, matza­h’s role in the Passover seder is heav­i­ly fea­tured and the dif­fer­ence between the hand-made and the machine-made vari­eties are dis­cussed. How to make your own matzah and how to make a dec­o­ra­tive matzah cov­er are pre­sent­ed as do-it-your­self project ideas. Oth­er Passover foods are not ignored; each receives its share of atten­tion and expla­na­tion with more seder do-it-your­self craft ideas includ­ed along the way. 

Alpern’s pho­tographs are crisp, clear and invit­ing and they enhance Ofanan­sky’s equal­ly clear expla­na­tions, result­ing in a sce­nario that is a wel­com­ing and fun learn­ing expe­ri­ence for all.

High­ly rec­om­mend­ed for ages.

Michal Hoschan­der Malen is the edi­tor of Jew­ish Book Coun­cil’s young adult and children’s book reviews. A for­mer librar­i­an, she has lec­tured on top­ics relat­ing to lit­er­a­cy, run book clubs, and loves to read aloud to her grandchildren.

Discussion Questions