365 שלחנות ערוכים

Published in Jerusalem in the early 1960s, this early Israeli cookbook offered a meal for every day of the year at a time when the country's culinary identity was still being assembled from dozens of immigrant traditions. Tehiya Bat-Oren's 166-page collection is a historical document as much as a recipe book, a snapshot of what the Israeli table looked like in those first formative decades.

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