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The New York Times Jewish Cookbook
More than 825 Traditional & Contemporary Recipes from Around the WorldEdited by Linda Amster
(614 Pages)Publisher: St. Martin's Press, 2003
From almond creme brulee to Za'atar a comprehensive and contemporary cookbook for every Jewish home.
From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With more than 825 well-tested recipes from world-renowned chefs and prominent food writers, this collection includes dishes from America, Europe, the Middle East and the Mediterranean.
This useful, appealing and imaginative volume will delight those who celebrate Jewish cooking and the enduring cultural heritage of Jews around the world.
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