Style No. 38917944; Color Code: 001
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
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