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Index
Acknowledgments
Introduction
Appetizers
Soups
Salads
Breads, Both Sacred and Secular
Fish
Chicken, Duck, and Goose
Beef, Veal, and Lamb
Quiches, Kugels, Omelets, and Savory Soufflés
Grains, Pulses, Couscous, and Rice
Vegetables
Desserts
A Sampling of French Jewish Menus
Glossary of Terms and Ingredients
A Source Guide
Bibliography
Index
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