New York Times Jewish Cookbook : More Than 825 Traditional and Contemporary Recipes from Around the World by Mimi Sheraton (2003, Hardcover)
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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.