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The New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World
From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by Times food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creat ...more
Hardcover, 640 pages
Published September 15th 2003 by St. Martin's Press
(first published September 30th 2002)
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