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Jewish and Kosher Cookbooks |
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A Thousand Years Over a Hot Stove: A History of
American Women Told through Food, Recipes, and
Remembrances (Paperback) by Laura Schenone (Author) |
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A Blessing of Bread: The Many Rich
Traditions of Jewish Bread Baking Around the World
(Hardcover) by Maggie Glezer (Author) |
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A Treasury of Jewish
Holiday Baking (Paperback) by Marcy Goldman
(Author) |
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America Cooks Kosher: The All-season
All-reason Kosher Cookbook [ILLUSTRATED]
(Spiral-bound) by Beth Tfiloh Congregation (Author) |
Cucina Ebraica: Flavors of the Italian
Jewish Kitchen (Paperback)
by Joyce Goldstein (Author), Ellen Silverman
(Photographer) "In Italian Jewish cooking, antipasti,
the small bites of food traditionally served at the
start of the Italian meal, are meant to stimulate the
appetite,..." |
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Enlitened Kosher Cooking:
(Hardcover)
by Nechama Cohen (Author) |
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Faye Levy's International Jewish Cookbooks (Hardcover) by Faye Levy (Author) "Of all the
Jewish holidays, Passover is the one most associated
with good eating..."
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Joan Nathan's Jewish Holiday Cookbook
(Hardcover)
by Joan Nathan (Author) |
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Kosher by Design Short on Time:
Fabulous Food Faster (Kosher by Design) (Hardcover) by
Susie Fishbein (Author) |
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Kosher for Everybody: The Complete
Guide to Understanding, Shopping, Cooking, and Eating
the Kosher Way (Arthur Kurzweil Book) (Paperback) by
Trudy Garfunkel (Author) "Kosher is the anglicized
version of the Hebrew word kasher, meaning "fit" or
"proper..." |
Matzoh Ball Gumbo: Culinary Tales of
the Jewish South (Hardcover)
by Marcie Cohen Ferris (Author) |
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Salad Dressings 101: (Paperback) by Nathan Hyam
(Editor) "Eating fresh raw food is a culinary link to
our distant ancestors..." |
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Sephardic Flavors: Jewish Cooking of
the Mediterranean (Hardcover)
by Joyce Goldstein (Author), Beatriz Da Costa
(Photographer) "Although the Hebrew place name Sefarad
originally may have referred to the city of Sardis, in
Asia Minor, it has come to be associated with... |
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Sundays at Moosewood Restaurant: Ethnic and
Regional Recipes from the Cooks at the Legendary
Restaurant (Cookery) by Moosewood Collective
(Paperback - Oct 15, 1990 |
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Talk of the Table Kosher Cookbook
(Hardcover)
by Parents Association of the Aseh Chayil School
(Author)
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The Food Processor Bible (Paperback) by Norene Gilletz:
"No matter which brand or model of food processor you
own, this cookbook will help you make the most of this
indispensable kitchen appliance and..." |
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The Healthy Jewish Cookbooks: 100
Delicious Recipes from Around the World (Paperback) by
Michael Van Straten (Author), Bunny Grossinger
(Foreword) "My mother, Kate, was a wonderful
cook-mostly..." |
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The Kosher Palette: Easy and Elegant
Modern Kosher Cooking (Spiral-bound)
by Joseph Kushner Hebrew Academy (Author) |
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The Kosher Palette II: Coming Home, the
Art and Simplicity of Kosher Cooking (Hardcover) by
Sandra Blank (Author) |
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The Lowfat Jewish Vegetarian Cookbook:
Healthy Traditions from Around the World (Paperback)
by Debra Wasserman (Author) |
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The Scent of Orange Blossoms: Sephardic
Cuisine from Morocco (Hardcover) by Kitty Morse
(Author), Danielle Mamane (Author), Owen Morse
(Photographer) |
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The New Complete International Jewish Cookbooks [ILLUSTRATED] (Paperback) by Evelyn Rose
(Author) "To start a meal with a tasty dish has been
considered an aid to appetite and digestion since
Roman times..." |
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The New Jewish Holiday Cookbook:
(Hardcover) by Gloria Kaufer Greene (Author) "SHABBAT,
OR "SABBATH" IN ENGLISH, IS THE MOST IMPORTANT holiday
of the Jewish calendar..." (more) Key Phrases: matzah
cake meal, shiny metal baking sheets, gingerbread
sukkah, Rosh Hashanah, Yom Kippur, Middle Eastern
(more...)
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The New York Times Jewish Cookbooks: More than 825
Traditional & Contemporary Recipes from Around the
World (Hardcover) by Linda Amster (Editor), Mimi
Sheraton (Introduction) "THE YIDDISH WORD FORSHPEIZ,
"BEFORE FOOD," IS THE KEY HERE, FOR APPETIZERS ON THE
JEWISH MENU, AS ON ALL OTHERS, ARE meant to whet
the..." |
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The WORLD OF JEWISH COOKING: More Than
500 Traditional Recipes from Alsace to Yemen
(Paperback) by Gil Marks (Author) "Most ancient
cultures served all the dishes of a meal at one time,
a practice continued today throughout much of Asia..." |
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