Kosher & Halal
The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Featuring nearly 800 well-tested recipes, this collection includes in-flu-ences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It celebrates the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food...
This Elibron Classics book is a facsimile reprint of a 1899 edition by Frederick Warne and Co., London.
Talk of The Table boasts a unique combination of over 175 recipes from homemade delicacies to professional fare, including contributions from a number of Jerusalem's most popular caterers and restaurants such as Ticho House, Olive, and Caf Rimon, as well as treasured and varied offerings from talented home cooks. Mediterranean dishes include Stuffed Grape Leaves, exotic Meatballs with...
This Elibron Classics edition is a facsimile reprint of a 1876 edition by Whitehead, Morris & Lowe, London.
Susie Weinthal invites us into her kitchen, where she shares 175 of her most inspired recipes, some handed down through the generations and some from family and friends. From appetizers to entrees, from savory to sweet, Susie covers all four courses and then some, to create sumptuous comfort food family dinners.