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Makes 8 ounces or 4 servings
Mix the dry ingredients in a bowl. Toss the cucumber with 1 tablespoon plus 1 teaspoon of the spice mixture (save the rest; it will keep for months at room temperature). Let sit 10 minutes before serving.
Absolutely a challenging and authentic book. The stories that are told within this cookbook make you want to try every recipe.Published 6 months ago by JLWDuvall
I work in a kosher facility and this book has given me a lot of good ideas that have helped me tremendously at work. Truly a good cookbookPublished 11 months ago by gilbert a. sanchez
Love this book! These young people are really on to something. So much fun to read, gorgeous photos, great recipes.Published 13 months ago by Stephanie Fink
good recipes like pickled beets, pickled eggs that my mother used to make.Good hint on how to make smoked brisket betterPublished 17 months ago by Henry G. Wilson
Really interesting, well written and can't wait to try the recipes!
Will join my collection of Jewish cookery books in a prominent position!
Here is a cookbook that I can say I really used and in less than a month made a lot of recipes from the cookbook. Read morePublished 17 months ago by John A. Trax Jr.
Great stories, great recipes. Most recipes call for large amounts, might be difficult to scale recipes down for 2 people. Read morePublished 19 months ago by Chris