New Jewish Cooking

by Elizabeth Wolf-Cohen

A collection of recipes for traditional kosher dishes as well as new creations includes a unique combination of the techniques of today's master chefs.

Genres: Food, Cookbooks

128 pages, Hardcover

First published January 1, 1993

About the author

Cookery Stylist Elizabeth Wolf-Cohen was born in the USA, but has lived and worked in London for more than 20 years, mostly as a food writer and home economist.

Reviews

[Jamie]

Des recettes assez intéressantes! Malheuresement la plupart des recettes qui m'interesse dans ce livre contiennent de la farine de Matzot, que je suis incapable de trouver dans la ville où je demeures malheueusement...