The book of Jewish food

an odyssey from Samarkand to New York

Presents more than 800 recipes for Ashkenazi and Sephardi dishes from around the world, interwoven with personal anecdotes and essays on Jewish food, culture, and history.

Distributed by Random House
1996
9780394532585
book

Holdings

hidmidmiidnidwidlocation_codelocationbarcodecallnumdeweycreatedupdated
116898548520622301119427189013EIMS165EIMS040135641.5 ROD641.515814652241736518457