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The Jewish Traditions Cookbook Hardcover – October 14, 2008

4.7 out of 5 stars 3 customer reviews

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Editorial Reviews

About the Author

Catherine Atkinson, a trained cordon bleu cook, has always had a passionate interest in food and cookery. After graduating with a degree in home economics, she worked in various hotels and restaurants including the Roux Brothers' famous Atisseries. Marlena Spieler is a passionate cook who discovered her love of cooking while living in Israel as a teenager. She has written more than thirty cookbooks, including a number-one bestseller, the winner of Best Cookbook in the English Language at the World Cookbook Awards 2000, and two award-shortlisted books. Trish Davies is a freelance home economist and food specialist with over 20 years' experience in the food industry. She has worked as an editor on a number of food magazines, as a writer, recipe creator, cookery demonstrator and lecturer. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Hardcover: 512 pages
  • Publisher: Lorenz Books (October 14, 2008)
  • Language: English
  • ISBN-10: 075481825X
  • ISBN-13: 978-0754818250
  • Product Dimensions: 7.1 x 1.4 x 9.2 inches
  • Shipping Weight: 3.1 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #3,142,048 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
This book has hundreds of recipes from all different jewish backgrounds - sephardic and ashkenazi. Many great pictures and easy to follow directions. Sadly the binding broke after a few uses in the kitchen. Great gift for a new Jewish bride or for anyone looking to try their hand at some jewish recipes.
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By Cyris J. on November 11, 2010
Format: Hardcover Verified Purchase
I found that book at our public library while waiting for my kids. I really like the international flair meaning different flavors. Plus, there is always a little paragraph about where the dish come from. Only unprocessed food and lots of veggies, my kind of cooking. I tried a few recipes like the dill cabbage rolls with lemony sauce, the mint beet salad and the pita bread. They were all delicious so I decided to buy it and Amazon offered the best price.
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Format: Hardcover Verified Purchase
Not what I would think of when I think of traditional Jewish food. All the recipies are European, Many French. Jews have lived all over so Jewish food does not mean it's from a certain region. When I say "French" one of the things that caught my eye was that they refer to eggplant as "aubergene" It may be a European thing, but I like the majority of the recipes
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