The Sephardic Kosher Kitchen PDF Download

Author: Suzy David
Publisher: Somerset Publishers Incorporated
ISBN:
Category : Cooking
Languages : en
Pages : 236

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Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811826624
Category : Cooking
Languages : en
Pages : 216

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Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.

Author: Pamela Grau Twena
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395892602
Category : Cooking
Languages : en
Pages : 288

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Presents a variety of recipes for Sephardic Jewish dishes, including salads, appetizers, stews, soups, pastries, and main courses

Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811819695
Category : Cooking
Languages : en
Pages : 228

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For more than 2,000 years, Jewish families have lived in Italy. Cucina Ebraica tells the saga of the Italian Jews through their food. Their history--and their cuisine--is a fascinating melange of Middle Eastern, Spanish, and Sephardic influences, which celebrated chef Joyce Goldstein painstakingly traces through ingredients and culinary techniques.

Author: Hélène Jawhara Piñer
Publisher: Academic Studies PRess
ISBN: 1644695332
Category : Cooking
Languages : en
Pages : 195

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Book Description
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

Author: Copeland Marks
Publisher: Plume Books
ISBN: 9781556114199
Category : Cooking
Languages : en
Pages : 541

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Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1980

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Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Author: Stella Cohen
Publisher:
ISBN: 9781919939674
Category : Cooking
Languages : en
Pages : 0

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Book Description
Meze & salads -- Soups, stews & braises -- Fish -- Gratins, fritters & egg dishes -- Stuffed vegetables -- Meat & poultry -- Rice pilafs & noodles -- Savoury pastries & breads -- Sweet treats & beverages.

Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811830522
Category : Cooking
Languages : en
Pages : 200

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Book Description
A cookbook that celebrates the Jewish heritage of the Southern Mediterranean offers commentary on the history and traditional flavors of the area and recipes for dishes from Morocco, Algeria, Tunisia, and Libya.

Author: Yvette Anavi
Publisher:
ISBN:
Category : Cooking, Bulgarian
Languages : en
Pages : 236

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