Sefer ha-baśar
Subtitle: baḳar, keveś, ʻofot
By: [ʻorekhet, Ruti Ḳenan ; targum, Lili Ṭropen ṿe-Ḥayim Kats].
Contributors: Ḳenan, Ruti.; Ṭropen, Lili.; Kats, Ḥayim.
Series: Bet-sefer le-vishul / ba-ʻarikhat Rut Sirḳis; Bet-sefer le-vishul
Publisher: R. Sirḳis
Published: 1987
Place of publication: Tel-Aviv
Language: heb
Number of pages: 190
Subjects: Cookery (Beef); Cookery (Lamb and mutton); Cookery (Poultry); Jewish cookery
Other titles: Meat--beef, lamb, poultry.
Notes: Translation of a work first published by Scuola di Cucina.

Title on page opposite t.p.: Meat--beef, lamb, poultry.

"Kasher."

Includes index.