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The New York Times Jewish Cookbook More Than 825 Traditional and Contemporary Recipes from Around the World (Hardcover)

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The New York Times Jewish Cookbook Amster, Linda (EDT)/ Sheraton, Mimi (INT) 1 of 1
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FORMAT: Hardcover
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Learn more about The New York Times Jewish Cookbook:

Format: Hardcover
ISBN-10: 0312290934
ISBN-13: 9780312290931
Sku: 33802689
Publish Date: 9/1/2003
Dimensions:  (in Inches) 9.5H x 8L x 1.5T
Pages:  640
Age Range:  NA
 
A collection of nearly eight hundred recipes by the editor of The New York Times Passover Cookbook features dishes from all over the world, traditional favorites, and modern variations. 20,000 first printing. *Author: Amster, Linda (EDT)/ Sheraton, Mimi (INT) *Subtitle: More Than 825 Traditional and Contemporary Recipes from Around the World *Publication Date: 2003/09/01 *Number of Pages: 576 *Binding Type: Hardbound *Language: English *Depth: 1.50 *Width: 8.00 *Height: 9.50
From the Publisher:
A collection of nearly eight hundred recipes by the editor of The New York Times Passover Cookbook features dishes from all over the world, traditional favorites, and modern variations.A collection of nearly eight hundred recipes by the editor of The New York Times Passover Cookbook features dishes from all over the world, traditional favorites, and modern variations. 20,000 first printing.
Author Bio
Mimi Sheraton
Mimi Sheraton was born into a Brooklyn family that loved to eat. Her mother was a good cook, her father a wholesale produce salesman. She majored in marketing and minored in journalism at NYU and began her career writing about home furnishing, going on to become a certified professional decorator and, eventually, home furnishings editor of Seventeen magazine. In the course of her research, she traveled all over the world, and found herself becoming more interested in food than in furniture. She worked in journalism as a food editor, among other things, and studied cooking at the China Institute in New York, Le Cordon Bleu in Paris, and with private teachers worldwide. From 1975 to 1983, Sheraton was the New York Times food critic, and since then she has been a restaurant critic for a number of publications as well as a freelance food writer. She has won both a Penney-Missouri Journalism Prize and a Front Page Award for her writing.

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0640
Product attributePublisher:   St. Martin's Press
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