|
|
Jewish | - 6 items found in your search |
Click on Title to view full description |
| |
|
1 |
Jerusalem: At a Glance Self-Folding City Map
London, United Kingdom Kuperard 1996 1857330498 / 9781857330496 Map New 5 1/2" x 8"
New, never used. A pop-up map. Self-folding city center map. Easy to open and close. Map surface is laminated for durability. Panoramic view of the map area.
Price:
4.99 USD
|
|
Add to Shopping Cart |
|
|
| |
|
2 |
Aaron, Rafi A Seed in the Pocket of Their Blood
Toronto, Canada Amphitheater Publications 1997 0968266509 / 9780968266502 First Edition Hardcover Fine in Fine dust jacket 10" x 10" Signed by Author
Unread, unmarked. Inscribed. Powerful poems combine with b/w photography to address the Jewish struggle for peace. ; 96 pages; Signed by Author
Price:
5.99 USD
|
|
Add to Shopping Cart |
|
|
| |
|
|
| |
|
4 |
Elisabeth Reuter Best Friends
Yellow Brick Road Press 1993 0943706181 / 9780943706184 Hardcover New 4to
Unread. Pictorial cover, no DJ as issued. Won the Children's Book Council Children's Choice award of 1994. It is a sad and poignant tale of Jewish-Gentile friendship in pre-War Nazi Germany.
Price:
8.55 USD
|
|
Add to Shopping Cart |
|
|
| |
|
5 |
Sacerdoti, Mira Italian Jewish Cooking
Melbourne, Australia Hill of Content 1992 0855722088 / 9780855722081 First Edition Paperback New 7 1/4" x 9"
new and unread but somewhat shopworn. Lightly scuffed wraps, clean, unmarked text but the pages are beginning to yellow around the edges. Index. An interesting and different kind of cookbook. The food is unmistakably Italian yet distinctively Jewish. The range and diversity of dishes will appeal to all tastes. These dishes are the taste of history and the pleasure of the present, This book is a tribute to precious things—to food and ceremonial tables, and to the skills of generations of women. The contents cover subjects and recipes for first courses, intermediate courses and eggs, fish, meat and poultry, vegetables, sauces, and sweets and cakes. Discover tidbits like the fact that typical Italian cooks did not use fennel and eggplant until the late 1800's because they were regarded as food of the Jews. Traditional Italian-Jewish cooking is not well known. Italian-Jewish cooking evolved simultaneously with the development of regional Italian cooking. Historical records are by-and-large silent on matters of food, but occasionally we find hints of what people ate. This cookbook starts with a short history of the Jews living in Italy from over 2000 years ago and how their methods and tastes have evolved to present time. The Kosher laws are explained as well as how the holidays are celebrated. Holiday menus are included.; 262 pages
Price:
23.50 USD
|
|
Add to Shopping Cart |
|
|
| |
|
|
|
