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.