Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking.
Northvale, New Jersey: Jason Aronson Inc., 1993. Hardbound. Quarto in dust jacket scuffed at the base, xxxviii, 327 pp., b/w photos, glossary of Yiddish language terms, Appendix A: Cooking to Suit the Season, Appendix B: Some Formal and Casual Menus, Appendix C: An Explanation of the Artwork, index, a few..... More