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The Seasonal Jewish Kitchen

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Inspired by the farm-to-table movement, Amelia Saltsman traces Jewish cuisine from its ancient roots to today's focus on seasonality and sustainability. Divided into six micro-seasons, this book includes recipes for everything from Saltsman's Iraqi grandmother's kitchri - red lentils with rice with garlic, slow-cooked to sweetness - to vibrant blood orange and olive oil polenta upside-down cake.

  • Hardback
  • 320 pages
  • Sterling Epicure
  • Style No. 38917944