Add this copy of Yiddish Cuisine: a Gourmet's Approach to Jewish Cooking to cart. $53.95, very good condition, Sold by Affordable Collectibles rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 1993 by Jason Aronson Inc.
Add this copy of Yiddish Cuisine: a Gourmet's Approach to Jewish Cooking to cart. $97.51, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1993 by Jason Aronson Inc.
Add this copy of Yiddish Cuisine: a Gourmet's Approach to Jewish Cooking to cart. $140.94, new condition, Sold by Just one more Chapter rated 4.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 1993 by Jason Aronson Inc.
Add this copy of Yiddish Cuisine; a Gourmet's Approach to Jewish Cooking to cart. $350.00, very good condition, Sold by Ground Zero Books, Ltd. rated 5.0 out of 5 stars, ships from Silver Spring, MD, UNITED STATES, published 1993 by Jason Aronson Inc.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good in Very good jacket. The format is approximately 8.75 inches by 11.25 inches. xxxvii, [1], 325, [5] pages. Map. Illustrations. Afterthought. Appendix A: Cooking to Sit the Season. Appendix B: Some Formal and Casual Menus. Appendix C: An Explanation of the Artwork. Index. Scarce item, some might already call it a Rare book. Rabbi Sternberg, over his lifetime, had wide-ranging interests and work involving his devotion to the Jewish faith as well as culinary arts, history and writing. He had been director of the Holocaust Information Center in Springfield and taught Holocaust history and literature at Westfield State University and American International College. Rabbi Sternberg loved cooking and his email address name was "ChefRob." Collaborating with Temple Israel member Myron Becker of Wendell, he edited "Food for the Body and Soul, " published in Athol by Haley's. This book is a collection of recipes from traditional Jewish cuisine submitted by local residents and compiled in celebration of the 100th anniversary of Temple Israel. He was previously the author of "Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking" and "The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews" and undertook other editing projects. This is a classic kosher cookbook and textbook on the traditional foods of Yiddish-speaking Jewry. Its recipes evoke the spirit and flavor of the Jewish kitchens of eastern and central Europe and turn-of-the-century America. Filled with Yiddish folklore, food lore, and period photos, as well as historical information about the dishes, the book is a living tribute to the Jewish communities that were destroyed as well s to the Jewish immigrants who settled in the United States before World War II.
