THE NEW YORK TIMES JEWISH COOKBOOK

More than 825 Traditional Recipes From Around the World Edited by Linda Amster Introduction by Mimi Sheraton A lively, comprehensive collection of kosher recipes from the pages of The New York Times, including Wolfgang Puck's vegetable cakes with red pepper coulis, Le Bernardin's fresh and smoked salmon spread, Paul Prudhomme's veal roast with mango sauce--and hundreds more. St. Martin's P
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