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Index
Title Page
Contents
INTRODUCTION
WHAT IS JEWISH FOOD?
HOW TO PLAN A JEWISH HOLIDAY MEAL
NOTES TO THE COOK
HOW TO USE THIS BOOK
THE JEWISH KITCHEN
FISH
MEATS AND POULTRY
PANTRY AND PROCEDURES
SCHMALTZ, OLIVE OIL, BUTTER, AND OTHER FATS
SOUR CREAM, YOGURT CREAM, AND LABNEH
WONTON WRAPPERS
POMEGRANATE MOLASSES AND TEMERHINDI OR OURT
SALT
SABBATH
ROSH HASHANAH
BREAKING THE YOM KIPPUR FAST
SUKKOT
SHEMINI AZERET AND SIMCHAT TORAH
HANUKKAH
PURIM
PASSOVER
KOSHER FOR PASSOVER?
PASSOVER INGREDIENTS
PREPARING FOR PASSOVER
TIPS FOR PLANNING A SEDER MENU
SETTING THE SEDER TABLE
SHAVUOT
A GLOSSARY OF USEFUL TERMS
ONLINE AND PHONE ORDER SOURCES AND A FEW HELPFUL WEB SITES
SELECTED BIBLIOGRAPHY
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