The New York Times Jewish cookbook
Subtitle: more than 825 traditional and contemporary recipes from around the world
By: edited by Linda Amster ; introduction by Mimi Sheraton.
Contributors: Amster, Linda.
Edition: 1st ed.
Publisher: St. Martin's Press; natcha fon
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 614
Subjects: Jewish cookery
Other titles: Jewish cookbook; New York times.