Rabbi Sternberg offers much more than recipes. He incorporates lore and anecdotes from his own family, serving suggestions (including information on Jewish dietary laws), and cultural information e.g. menus for holidays, along with detailed descriptions of how dishes were traditionally made and serv
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Rabbi Sternberg offers much more than recipes. He incorporates lore and anecdotes from his own family, serving suggestions (including information on Jewish dietary laws), and cultural information e.g. menus for holidays, along with detailed descriptions of how dishes were traditionally made and serv
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Seller's Description:
Very good. First edition, first printing. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Dust jacket wrapped in protective sleeve. Secure packaging for safe delivery.
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Seller's Description:
Very Good in Very Good jacket. Size: 29 cm.; Book Jacket Condition: Very Good. Almost as new. Very nice and clean. Text free of highlighting and writing. Tightly bound. Includes index. xxxvii, 325 p. : ill.; 29 cm. 325 pages. Jewish cooking, Cooking, European, Cooking--Europe, Eastern.
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Seller's Description:
Good. Size: 8x1x11; Author signed first page. Dust jacket has light wear and taped corner tear on front fore-edge. Text unmarked, pages clean, binding tight. Ships Next Business Day.
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Seller's Description:
Very good in Very good jacket. The format is approximately 8.75 inches by 11.25 inches. xxxvii, [1], 325, [5] pages. Map. Illustrations. Afterthought. Appendix A: Cooking to Sit the Season. Appendix B: Some Formal and Casual Menus. Appendix C: An Explanation of the Artwork. Index. Scarce item, some might already call it a Rare book. Rabbi Sternberg, over his lifetime, had wide-ranging interests and work involving his devotion to the Jewish faith as well as culinary arts, history and writing. He had been director of the Holocaust Information Center in Springfield and taught Holocaust history and literature at Westfield State University and American International College. Rabbi Sternberg loved cooking and his email address name was "ChefRob." Collaborating with Temple Israel member Myron Becker of Wendell, he edited "Food for the Body and Soul, " published in Athol by Haley's. This book is a collection of recipes from traditional Jewish cuisine submitted by local residents and compiled in celebration of the 100th anniversary of Temple Israel. He was previously the author of "Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking" and "The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews" and undertook other editing projects. This is a classic kosher cookbook and textbook on the traditional foods of Yiddish-speaking Jewry. Its recipes evoke the spirit and flavor of the Jewish kitchens of eastern and central Europe and turn-of-the-century America. Filled with Yiddish folklore, food lore, and period photos, as well as historical information about the dishes, the book is a living tribute to the Jewish communities that were destroyed as well s to the Jewish immigrants who settled in the United States before World War II.