Jewish Cookery from Boston to Baghdad
$35.00
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This extensive recipe book (263 pages) contains an informative introductory chapter on Jewish food and its history, followed by recipes from around the world.
With extensive geographic representation, the book is organized based on the type of food “Fish”, “Meat,” “Dessert” rather than by region. Which is kind of fun.
Hardcover 1975 edition. Stains on the back side of the dust jacket.
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