From the food pages of the "New York Times" comes this wide-ranging Jewish cookbook. With almost 800 well-tested recipes by "Times" food writers, this collection includes influences from northern Africa, western and eastern Europe, the Middle East and the United States.
In a sumptuously full-color illustrated cookbook with over 200 recipes, the food writers of "The New York Times" show how to get away to the country for great meals and good times.
This remarkable collection includes 175 Passover recipes and essays from top chefs and such food writers as Wolfgang Puck, Mark Strausman, Barbara Kafka, Molly O''Neill, Jean-Georges Vongerichten, Joyce Coldstein, and many more.'
An irresistible collection of notable errors from the pages of "The New York Times" includes everything from flopped photos to historical inaccuracies, glaring misidentifications, and disastrous recipes. Line drawings throughout.
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