Nearly a decade in the making, this unique compendium summarizes dozens of core Chabad teachings that explain and inspire Jewish faith and observance. Drawn from the vast body of works of the Rebbes of Chabad, it will engage, educate, and inspire readers from all backgrounds. A concise bottom-line, plus an extensive list of follow up references round out this encyclopedic collection that can be read in minutes, yet inspire for a lifetime.

The Essential Talmud is a masterful introduction by Rabbi Adin Steinsaltz to the great repository of Jewish wisdom, the Talmud. A book of profound scholarship and concise pedagogy, The Essential Talmud succinctly describes the Talmud's history, structure, and methodology. It summarizes the Talmud's main principles, demonstrates its contemporary relevance, and captures the spirit of this unique and paradoxical sacred text as a human expression of divine law.

Written for those who were bewildered by the conflict between religion and scientific and philosophic ideas, The Guide for the Perplexed is concerned with finding a concord between the text of the Old Testament and its commentaries, and Aristotelian philosophy. After analyzing the ideas of the Old Testament, Maimonides examines other reconciliations of religion and philosophy like the Moslem rationalists and then offers his own resolution with Aristotelianism.

From his modest headquarters in Crown Heights, Brooklyn, the Rebbe advised some of the world's greatest leaders and shaped matters of state and society. Statesmen and artists as diverse as Ronald Reagan, Robert F. Kennedy, Yitzchak Rabin, Menachem Begin, Elie Wiesel, and Bob Dylan span the spectrum of those who sought his counsel.

Few luminaries in Jewish history, particularly in modern times, have made as lasting and profound a contribution to our spiritual heritage as Rabbi Schneur Zalman of Liadi (1745-1812). His works embrace the entire spectrum of Jewish thought - mysticism, philosophy, psychology, ethics, and law - and represent an expression of unparalleled creative genius.

The classic work by Rabbi Moshe Chaim Luzzatto, one of the modern-day sages of Jewish literature. This work is universally studied across all sectors of Jewish learning and is indisputably recognized as the foremost work in Jewish ethics and self-improvement. In the author's own words: "I have written this work not to teach men what they do not know, but to remind them of what they already know and is very evident to them, for you will find in most of my words only things which most people know, and concerning which they entertain no doubts."

Derech Hashem (The Way of God) is a philosophical text written in the early 1740s by Rabbi Moshe Chaim Luzzatto. It is considered one of the quintessential handbooks of Jewish thought. The text covers a vast gamut of philosophical topics in the vast spectrum of classical Judaism's outlook on the world. These topics include the purpose of creation, the Creator, human responsibility, the spiritual realms, providence, Israel and the nations, astrology, the human soul, theurgy, prophecy, the study of Torah, prayer, and the function of mitzvah observance.

Prayer itself has taken on countless forms, from offerings to song, words to whispers, tearful supplication to sublime silence. At times, prayer is as primitive and raw as a cry for help; at times, prayer is a formulaic equation intended to effect change - but always, flowing from a place deep within, and forever with a hope for a better future.

Israel. The small strip of arid land is 5,700 miles away but remains a hot-button issue and a thorny topic of debate. But while everyone seems to have a strong opinion about Israel, how many people actually know the facts? Here to fill in the information gap is Israeli American Noa Tishby.

Part biography, part memoir, part manual for great leadership, My Rebbe explores the evolution of Chabad's global success, its central beliefs and practices, the Rebbe's personal history, and his vision to inspire change. This moving narrative, written by one of today's most influential Jewish thinkers, will motivate listeners to contemplate their own mission in the world and aspire toward meaningful living.

Rabbi Menachem Mendel Schneerson (1902-1994), the Lubavitcher Rebbe, took an insular Chasidic group that was almost decimated by the Holocaust and transformed it into one of the most influential and controversial forces in world Jewry. This superbly crafted biography draws on recently uncovered documents and archives of personal correspondence, painting an exceptionally human and charming portrait of a man who was well known but little understood.

Explore the storied history, texts, and traditions of one of the world’s oldest living religions and civilizations. As an award-winning professor and an observant Jew, Howard Lupovitch brings a wealth of knowledge to his audio course on Judaism. With the balanced perspective of a scholar, he guides you through its rise, development, and diversification. Under his tutelage, you will also discover the fascinating differences and similarities between Judaism and other Abrahamic faiths.

Rabbi Aryeh Kaplan has translated Sefer Yetzirah, the oldest and most mysterious of all kabbalistic texts, and now brings its theoretical, meditative, and magical implications to light. He expounds on the dynamics of the spiritual domain, the worlds of the Sefirot, souls, and angels. When properly understood, Sefer Yetzirah becomes the instruction manual for a very special type of meditation meant to strengthen concentration and to aid the development of telekinetic and telepathic powers.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

Companion to Prayerbook Hebrew is designed to accompany the popular text Prayerbook Hebrew the Easy Way. Several voices introduce the rich variety of Hebrew heard in congregations today. Sephardic pronunciation reflects contemporary usage and insures comfort in a variety of Jewish settings. All Hebrew content in Prayerbook Hebrew the Easy Way is presented orally along with familiar melodies of the most frequently recited prayers.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.

When she moved her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything-from beets to broccoli, from salad to spinach - while French obesity rates are a fraction of what they are in North America.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

Like many people, Beth Terry didn't think an individual could have much impact on the environment. But while laid up after surgery, she read an article about the staggering amount of plastic polluting the oceans and decided then and there to kick her plastic habit. Now she wants to teach you how you can too.

In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.