6298X2 Paul Hamlyn, London: 1965. 156 pages Hardcover with dustjacket. Reading copy. It was in Israel that Molly Lyons Bar-David and photographer Christian Delu collaborated on this fascinating collection of Jewish recipes. Here they are for you to try yourself - Bokarian pilaff, Sephardic baked fish, kosher caviar, Feast of Lots pockets, Tunisian Beignets and, for the first time in any cookery book, Pareve Glidah - non-cream ice-cream - and many other mouthwatering dishes. Includes an Index. $12.00USD
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