The New York Times Jewish Cookbook
Subtitle: More than 825 Traditional & Contemporary Recipes from Around the World
Contributors: Linda Amster (Editor); Mimi Sheraton (Introduction)
Edition: 1 edition
Publisher: St. Martin's Press
Published: September 30, 2002
Language: eng
Format: Hardcover
Number of pages: 640
ISBN-13: 9780312290931
Subjects: General cookery; International And Ethnic Cookery; Cooking; Cooking / Wine; Regional & Ethnic - Jewish & Kosher; Cooking / Jewish & Kosher; Cookery, Jewish; Jewish cookery; Jewish cooking
First sentence: THE YIDDISH WORD FORSHPEIZ, "BEFORE FOOD," IS THE KEY HERE, FOR APPETIZERS ON THE JEWISH MENU, AS ON ALL OTHERS, ARE meant to whet the appetite, but not to satiate it.