The Jewish-American Kitchen by Raymond Sokolov
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- ISBN 10 0517089130
- ISBN 13 9780517089132
- Published Jul 11 1993
- Format Hardcover
- Page Count 191
- Language English
- Countries United States
- Publisher Random House
- Imprint Random House Inc
Publishers Text
A lavishly illustrated look at the history and traditions of Jewish cooking features 135 fully-illustrated recipes, as well as witty commentary by the former food editor of The New York Times.Other cookbooks by this author
- A Canon of Vegetables: 101 Classic Recipes
- Cook's Canon: 101 Classic Recipes Everyone Should Know
- Fading Feast: A Compendium of Disappearing American Regional Foods
- Fading Feast: A Compendium of Disappearing American Regional Foods
- Fading Feast
- Great Recipes from the New York Times
- Great Recipes from the New York Times
- Great Recipes from the New York Times
- How to Cook: An Easy and Imaginative Guide for the Beginner
- How To Cook: An Easy and Imaginative Guide for the Beginner
- How To Cook: An Easy and Imaginative Guide for the Beginner (revised)
- The Jewish-American Kitchen
- New Cook Cookbook: An Easy and Imaginative Guide for Getting Started in the Kitchen
- The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
- The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
- Saucier's Apprentice
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats
- With the Grain
- With The Grain: 200 Enticing Recipes for Healthy Grain-Based Dishes
