<div>From the food pages of <i>The New York Times </i>comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by <i>Times</i> food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world. <br><br>Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Daniel Boulud, and Wolfgang Puck.<br><br>This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf.<br></div>