the joys of jewish perserving

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by Emily Paster

Hardcover 160 p.

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life - from the time of living in a desert two millennia ago, to the era in which Jews lived in European ghettoes with no refrigeration during the last century. With terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.

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