Jewish food
Subtitle: the world at table
By: Matthew Goodman.
Edition: 1st ed.
Publisher: HarperCollins
Published: 2005
Place of publication: New York
Language: eng
Number of pages: 394
Subjects: Jewish cookery
Description: The pleasures of the Jewish table come alive in this comprehensive collection of traditional and contemporary recipes from around the world, interwoven with eloquent essays on ingredients, people, and cultures.
Notes: Includes bibliographical references (p. 369-371) and index.