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Language: en
Pages: 552
Pages: 552
Type: BOOK - Published: 1998-09-08 - Publisher: Knopf
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary la
Language: en
Pages: 401
Pages: 401
Type: BOOK - Published: 2010-11-02 - Publisher: Knopf
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a
Language: en
Pages: 417
Pages: 417
Type: BOOK - Published: 2017-04-04 - Publisher: Knopf
A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the q
Language: en
Pages: 463
Pages: 463
Type: BOOK - Published: 1994 - Publisher: Knopf
Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this new book, Joan Nathan, the author of the much-loved Jewish Holiday Ki
Language: en
Pages: 160
Pages: 160
Type: BOOK - Published: 2009-10-01 - Publisher: U of Nebraska Press
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish