Question? Give us a call:1- 773-262-1700
Get access to exclusive deals - Follow us on Facebook, Twitter and Pinterest:
Pinterest

  See all our latest titles:   New Release Books
                           |
Feb 11 Tu B'Shevat
Mar 12 Purim
Apr 11 First day of Passover
Apr 18 Last day of Passover
Apr 24 Yom HaShoah
May 2  Yom HaAtzmaut
May 14  Lag B'Omer
May 31 Shavuot
Aug 1 Tisha B'Av
Sep 21 Rosh Hashana
Sep 30 Yom Kippur
Oct 5 First day of Sukkot
Oct 11 Last day of Sukkot
Oct 12 Shmini Atzeret/Simchat Torah
Dec 13 First day of Chanukah
Dec 20 Last day of Chanukah

  Home > Books > Cooking >

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
 
List Price: $35.00
Our Price: $31.50
You save $3.50!

Product Code: 5319
Qty:

Description
 
Linda Amster (editor)

Publisher: St. Martin's



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.

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. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Paula Wolfert, Daniel Boulud, and Wolfgang Puck.

This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf.

Share your knowledge of this product with other customers... Be the first to write a review
(Your shopping cart is empty)