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Linda Amster

From the food pages of "The New York Times "comes this authoritative, 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. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world.

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