The New York Times Jewish cookbook: more than 825 traditional and contemporary recipes from around the world
Food and drink
Human-transcribed braille
Summary
Wide-ranging collection of multiethnic, kosher recipes influenced by the cuisines of western and eastern Europe, the Middle East, northern Africa, and the U.S. Includes sections on appetizers, soups, fish, poultry, meat, vegetables, light fare, trimmings, breads and matzohs, desserts, holiday dishes, and more. Introduction by food writer Mimi Sheraton. 2003
Title Details
Publisher
St. Martin's Press
Copyright Date
2003
Book number
5697177
Braille details for CELA title
Volumes
24
Braille code
EBAE
Braille producer
National Braille Press