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More than 825 Traditional & Contemporary Recipes from Around the World
by Linda Amster
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 creativity and enduring tradition of Jews around the world.
614 Pages

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