An edition of The New York Times Jewish cookbook
(2002)
The New York Times Jewish Cookbook
More than 825 Traditional & Contemporary Recipes from Around the World
1 edition
by Linda Amster
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Subjects
Jewish cookery, Jewish cookingShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
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1
The New York Times Jewish cookbook: more than 825 traditional and contemporary recipes from around the world
2003, St. Martin's Press, natcha fon
in English
- 1st ed.
0312290934 9780312290931
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Libraries near you:
WorldCat
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2
The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
September 30, 2002, St. Martin's Press
Hardcover
in English
- 1 edition
0312290934 9780312290931
|
aaaa
Libraries near you:
WorldCat
|
Book Details
First Sentence
"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 appetite, but not to satiate it."
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- Created April 30, 2008
- 6 revisions
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| July 30, 2019 | Edited by MARC Bot | associate edition with work OL18780495W |
| August 12, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |