Jewish Cookery Artisan and full of personality

and full of personality

specially adapted for use in American kitchens

You're bound to find new favorites--in foods and wines alike--with winning combinations such as baked lemony feta with crisp white wine

of near-extinct grains rescued

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post

Jewish Cookery Artisan and full of personalityJewish Cookery by Leah Leonard is the classic compendium of Jewish cuisine. First published in 1949, it is the authority to which cooks have turned for generations. Not only does it include recipes for hundreds of traditional Jewish dishes from universally familiar preparations to little known regional specialties but it also gives instructions for maintaining a kosher kitchen, dozens of suggestions for Sabbath and holiday meals, complete guidelines