More Books:

A Treasury of Sholom Aleichem Children's Stories
Language: en
Pages: 352
Authors:
Categories: Religion
Type: BOOK - Published: 1996-09-01 - Publisher: Jason Aronson, Incorporated

To find more information on Rowman & Littlefield titles, please visit us at www.rowmanlittlefield.com.
Honey on the Page
Language: en
Pages: 352
Authors:
Categories: Juvenile Fiction
Type: BOOK - Published: 2020-10-06 - Publisher: NYU Press

An unprecedented treasury of Yiddish children’s stories and poems enhanced with original illustrations While there has been a recent boom in Jewish literacy and learning within the US, few resources exist to enable American Jews to experience the rich primary sources of Yiddish culture. Stepping into this void, Miriam Udel
Teaching Haftarah
Language: en
Pages: 636
Authors: Lainie Blum Cogan, Judy Weiss
Categories: Bible
Type: BOOK - Published: 2002 - Publisher: Behrman House, Inc

A guidebook to help educators teach middle school or high school students in formal instructional courses and to teach all students about the prophets in an informal setting.
Animals and Ourselves
Language: en
Pages: 293
Authors: Kathy Merlock Jackson,, Kathy Shepherd Stolley, Lisa Lyon Payne
Categories: Social Science
Type: BOOK - Published: 2020-10-03 - Publisher: McFarland

The relationship between humans and animals has always been strong, symbiotic and complicated. Animals, real and fictional, have been a mainstay in the arts and entertainment, figuring prominently in literature, film, television, social media, and live performances. Increasingly, though, people are anthropomorphizing animals, assigning them humanoid roles, tasks and identities.
Fermented Vegetables
Language: en
Pages: 376
Authors: Kirsten K. Shockey, Christopher Shockey
Categories: Cooking
Type: BOOK - Published: 2014-10-17 - Publisher: Storey Publishing

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green