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Sephardic Flavors: Jewish Cooking of The Mediterranean
Stock Photo: Cover May Be Different

Sephardic Flavors: Jewish Cooking of The Mediterranean Hardcover - 2000

by Goldstein, Joyce

  • Used
  • Hardcover
  • first

Description

San Francisco: Chronicle Books. Fine copy in fine dust jacket. 2000. 1st. hardcover. Small 4to, 205 pp. .
Used - Fine copy in fine dust jacket
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Details

  • Title Sephardic Flavors: Jewish Cooking of The Mediterranean
  • Author Goldstein, Joyce
  • Illustrator Well-illustrated
  • Binding Hardcover
  • Edition 1st
  • Condition Used - Fine copy in fine dust jacket
  • Pages 205
  • Volumes 1
  • Language ENG
  • Publisher Chronicle Books, San Francisco
  • Date 2000
  • Illustrated Yes
  • Bookseller's Inventory # BOOKS112036I
  • ISBN 9780811826624 / 0811826627
  • Weight 2.2 lbs (1.00 kg)
  • Dimensions 9.36 x 8.57 x 0.88 in (23.77 x 21.77 x 2.24 cm)
  • Library of Congress Catalog Number 00047484
  • Dewey Decimal Code 641.567

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First line

Although the Hebrew place name Sefarad originally may have referred to the city of Sardis, in Asia Minor, it has come to be associated with the Iberian Peninsula.

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About the author

Joyce Goldstein, chef, author, and teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in such books as Enoteca (0-8118-2825-5) and her unprecedented exploration of Jewish cuisine from the diaspora begun in Cucina Ebra
Beatriz Da Costa is a New York-based photographer.