2000 New York Times Jewish Cookbook Hardcover with Dust Jacket World Recipes

From the food pages of The New York  Times in 2000 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. Mimi Sheraton, food  critic and cookbook author, has written a full  introduction to the book as well as to each chapter,  providing context and expertise to entertain and  inspire. Includes: appetizers, breads, soups, fish,  meat, chicken, vegetables and salads, grains and  dairy delights, cakes, cookies, and other desserts.  All recipes are kosher. Sale supports Vermont's  PuppeTree. Thank you & please check out Support Store.