<p>Formerly a URJ Press title. <br>What we eat says so much about who we are and from where we come. Do you like your matzah brie sweet or savory? Is your chicken soup matzah ball or mulligatawny? Does your menu feature a cheese torta or a tofu salad? Wherever Jews have settled, they have adapted local tastes and ingredients to meet the needs of Shabbat and kashrut, creating a rich and diverse menu of flavors and styles, all still Jewish. In Entrée to Judaism, Tina Wasserman leads a culinary journey around the world and across the ages, from Spain to India, from Russia to Tunisia, sharing the histories and recipes of the great Diaspora communities and the many wonderful ways they have told their stories through food. Accessible, easy-to-follow recipes for the novice home cook and expert chef alike. Features Tina's Tidbits, fun facts and great cooking tips for every recipe. Includes over 275 recipes and dozens of full-color photos</p>

Les charbonnages du nord de la France au XIXe siècle (Industrie et Artisanat, 8)

Cookbooks, Food & Wine

Gillet, Marcel

Cooking Education & Reference

De Gruyter Mouton

Le mouvement du profit en France au XIXe siècle: Matériaux et études (Industrie et Artisanat, 1) (French Edition)

Reference

Furet, François

Bouvier, Jean

Words, Language & Grammar

Walter de Gruyter

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Books by Gillet, Marcel