The foods of Israel today / Joan Nathan.

Format:

Book

Author/Creator:

Nathan, Joan.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Israeli.

Nathan, Joan (autograph) (Blank Collection copy).

Local Subjects:

Nathan, Joan (autograph) (Blank Collection copy).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (autograph) (bookplate) (donor) (inscription) (Blank Collection copy)

Physical Description:

x, 433 pages, 24 unnumbered pages of plates : illustrations (some color) ; 24 cm

Place of Publication:

New York : Knopf, 2001.

Summary:

Joan Nathan, author of the highly successful cookbook and PBS series "Jewish Cooking in America", now captures the spirit of modern Israel as she explores the richness and variety of its spirited cuisine through more than 300 recipes and the stories that go with them. 24 pp. of color photos. 75 b&w photos in text. NPR features.

Notes:

"A Borzoi Book".

Includes bibliographical references (pages 407-409) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

Blank Collection copy inscribed to Chef Fritz Blank by the author.

Blank Collection copy has menu written by Chef Fritz Blank for a repast with Marilyn Marter on May 21, 2001 on the half-title page.

ISBN:

0679451072

OCLC:

44405633

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page