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

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Product Details

$29.95  $27.85
Chronicle Books
Publish Date
7.7 X 10.1 X 1.0 inches | 1.95 pounds

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About the Author

Evan Bloom is the co-owner of Wise Sons Jewish Delicatessen, and currently serves as the company president. He lives in San Francisco.

Rachel Levin is a San Francisco-based freelance journalist and author.

George McCalman is an artist and a leading creative director in the magazine industry. He lives in San Francisco.


"This book embodies the spirit of Jewish soul food we all need right now. Equally delicious and inspiring, it satisfies like a holiday brisket, with a joy that lasts for days (minus the heartburn)." - David Sax, author of Save the Deli
"My Russian-born mother always used to ask, "Is it good for the Jews?" And I have to say that Eat Something not only is good for the Jews but also will make them chuckle and enjoy cooking. This book offers a fresh California perspective and a dash of cultural irreverence." - Joyce Goldstein, chef & author
"This book is an extremely entertaining and haimish guide to Jewish food and the role it plays in our lives." - Josh Russ Tupper, 4th generation co-owner of Russ & Daughters
This book is about "Jews and food," not necessarily Jewish food, you see. Each stage of life, from bris to shiva, is accompanied by recipes, sometimes written as though dictated by a Jewish mother, sometimes delineated by tidy line breaks in a more classic cookbook sense. There are family pictures and jokes-plenty of jokes that you are absolutely only allowed to make if you are Jewish, as the three authors are. It's an insider-y book for someone who's misplaced their family recipe for latkes, or maybe just someone who wants to laugh at the stories and commiserate with the bar mitzvah outfit choices, bagel in hand.-Epicurious
"The essence of Levin's colorful personal narratives can be boiled down to one memorable quote: "Every Jewish mother mourns the day her child leaves her dinner table." Rich traditions, plated with a touch of schmaltz, make this a fun and satisfying cookbook." -Publishers Weekly