Talk of the Table is a beautiful cookbook that combines the recipes of talented home cooks with offerings from a number of Jerusalem's most popular restaurants and caterers. The 175 recipes include those from the chefs at Ticho House, Olive, Cafe Rimon and more. There is great variety in the dishes, which include Mediterranean fare such as stuffed grape leaves and exotic meat balls, to Ashkenazi favorites such as pastrami chicken roll and tomato and black olive salad. The desserts are extremely tempting, and include hot apple and pear cake, fudgie brownies, and the very special Bubby Yetta's Hamentashen.
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