Jewish Food: The World at Table by Matthew Goodman

Jewish Food: The World at Table

Matthew Goodman

416 pages first pub 2005 (editions)

informative lighthearted medium-paced
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Description

The heirloom offerings Goodman gathered range from such iconic specialties as bagels, kugel, and chopped liver to such favorites, mostly unknown in the United States, as Turkish borekas, flaky cheese-filled turnovers; chelou, an Iranian rice speci...

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