The Original Indestructibles is the trusted series for easing little ones into story time. Beloved by babies and their parents, The Original Indestructiblesare built for the way babies “read” (i.e., with their hands and mouths) and are:

• Rip Proof—made of ultra-durable tight-woven material
• Waterproof—can be chewed on, drooled on, and washed!
• Emergent Literacy Tool—bright pictures and few or no words encourage dialogic reading
• Portable—lightweight books can go anywhere, perfect for the diaper bag and for travel
• Safe for Baby—meets ASTM safety standards

Jane is in real estate.

Today is Saturday.

Jane has an open house.

She must schlep the Open House signs to the car.

See Jane schlep.

Schlep, Jane. Schlep.

Schlep, schlep, schlep.

In text that captures the unque rhythms of the original Dick and Jane readers, and in 35 all-new illustrations, a story unfolds in which Dick and Jane — hero and heroine of the classic books for children that generations of Americans have used when learning to read — manage to express shades of feeling and nuances of meaning that ordinary English just can’t deliver. How? By speaking Yiddish, employing terms that convey an attitude — part plucky self-assertion, part ironic fatalism. When Dick schmoozes, when Jane kvetches, when their children fress noodles at a Chinese restaurant, the clash of cultures produces genuine hilarity.

It’s a NICE book.Forget Yiddish. Real Jewish is a secret language of nuance, argument, and somersaults of everyday speech; of wins, losses, and draws in competitions you had no idea you’d entered. It’s everything from mastering the OAQ (Obsessive Anal Question) – “They’ll de-ice the wings before we take off, right?” – to never, ever believing your mother-in-law when she says “Don’t bother driving me, I’ll take a cab.” Now in a second edition that’s bigger, better, and with more guilt, this is the indispensable guide.

* Jewish Cooking (the first two hours of boiling a chicken are just to make sure it’s dead)
* Jewish Eating (you should eat eight times a day if you’re diabetic – or if you’re not)
* The Art of Two-Person Worrying (Jewish Ping-Pong)

* The hotel-room-changing gene, the always-at-the-doctor gene, and other genes only Jews have
* Boxing gloves, a rottweiler, Pop-Tarts, and fourteen other things you’ll never find in a Jewish home
* And so much more. (Why not?) 

Named one of Library Journal’s Best Religion & Spirituality Books of the YearAn Unorthodox Guide to Everything Jewish

Deeply knowing, highly entertaining, and just a little bit irreverent, this unputdownable encyclopedia of all things Jewish and Jew-ish covers culture, religion, history, habits, language, and more. Readers will refresh their knowledge of the Patriarchs and Matriarchs, the artistry of Barbra Streisand, the significance of the Oslo Accords, the meaning of words like balaboosta,balagan, bashert, and bageling. Understand all the major and minor holidays. Learn how the Jews invented Hollywood. Remind themselves why they need to read Hannah Arendt, watch Seinfeld, listen to Leonard Cohen. Even discover the secret of happiness (see “Latkes”). Includes hundreds of photos, charts, infographics, and illustrations. It’s a lot.

“Your gift giv­ing prob­lems are now over—just stock up on The 100 Most Jew­ish Foods. . . . The appro­pri­ate gift for any occa­sion.”
—Jewish Book Council

“[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.”
—NPR’s The SaltWith contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!

Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.