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The New Complete International Jewish Cookbook

Rose, Evelyn

23 ratings by Goodreads
ISBN 10: 186205908X / ISBN 13: 9781862059085
Published by Pavilion
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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2011. Hardcover. This new illustrated edition of Evelyn Rose's classic book has been completely revised and updated by Evelyn's daughter Judi, ensuring it continues to be the culinary bible of Jewish cuisine. Num Pages: 560 pages, 72 colour photographs. BIC Classification: JFSR1; WBN. Category: (G) General (US: Trade). Dimension: 280 x 199 x 46. Weight in Grams: 1888. 560 pages, 72 colour photographs. This new illustrated edition of Evelyn Rose's classic book has been completely revised and updated by Evelyn's daughter Judi, ensuring it continues to be the culinary bible of Jewish cuisine. Cateogry: (G) General (US: Trade). BIC Classification: JFSR1; WBN. Dimension: 280 x 199 x 46. Weight: 1906. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781862059085

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Bibliographic Details

Title: The New Complete International Jewish ...

Publisher: Pavilion

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

Completely revised and updated by Evelyn's daughter and with color photos added, this truly encyclopedic classic is still the culinary bible of Jewish cuisine   Packed with mouthwatering ideas for both family meals and those special occasions when cooks want to impress without spending hours in the kitchen, this definitive guide to kosher cooking contains more than 1,000 fail-safe recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean, and Middle East. From soups and starters to desserts, breads, and baking, the recipes provide inspiration for everyday cooking as well as step-by-step features on entertaining through the seasons. Healthier versions of traditional Jewish dishes like Oven-Fried Chicken, plus superb vegetarian recipes like Pesto Lasagne, are found alongside classic recipes especially adapted for the Jewish kitchen. A guide to the major Jewish festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes—such as Sufganiot (Israeli-style doughnuts) and Wine and Spice Lekach (festival cake)—as well as providing menu plans. Includes dual measurements.

About the Author:

Evelyn Rose (1925–2003) was a world authority on Jewish food. She was food editor of the Jewish Chronicle, the oldest surviving Jewish newspaper, for more than four decades, and regularly appeared on TV and radio. Evelyn's daughter, Judi Rose, is a former writer, producer, and food stylist for the BBC and coauthor with her mother of  Mother & Daughter Jewish Cooking. She lives in New York.

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