Author : Copeland Marks
Publisher : Plume Books
Page : 541 pages
File Size : 37,3 MB
Release : 1994-09-01
Category : Cooking
ISBN : 9781556114199
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 : Hélène Jawhara Piñer
Publisher : Academic Studies PRess
Page : 195 pages
File Size : 27,10 MB
Release : 2021-06-15
Category : Cooking
ISBN : 1644695332
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 : Joyce Goldstein
Publisher : Chronicle Books
Page : 216 pages
File Size : 39,60 MB
Release : 2000-09
Category : Cooking
ISBN : 9780811826624
Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.
Author : Gilda Angel
Publisher :
Page : 285 pages
File Size : 15,7 MB
Release : 2004-03-01
Category :
ISBN : 9780915474066
Author : Stella Cohen
Publisher :
Page : 0 pages
File Size : 17,89 MB
Release : 2012
Category : Cooking
ISBN : 9781919939674
Meze & salads -- Soups, stews & braises -- Fish -- Gratins, fritters & egg dishes -- Stuffed vegetables -- Meat & poultry -- Rice pilafs & noodles -- Savoury pastries & breads -- Sweet treats & beverages.
Author : Chantal Clabrough
Publisher : Hippocrene Books
Page : 156 pages
File Size : 21,99 MB
Release : 2005
Category : Cooking
ISBN : 9780781810821
This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.
Author : Yvette Anavi
Publisher :
Page : 236 pages
File Size : 44,8 MB
Release : 2000
Category : Cooking, Bulgarian
ISBN :
Author : Claudia Roden
Publisher : Viking
Page : 592 pages
File Size : 39,57 MB
Release : 1999-08
Category : Jewish cooking
ISBN : 9780670882984
A food book - a feast of the Jewish experience.
Author : Arthur R. Schwartz
Publisher : Random House Digital, Inc.
Page : 290 pages
File Size : 29,23 MB
Release : 2008
Category : Cooking
ISBN : 1580088988
Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.
Author : Jennifer Felicia Abadi
Publisher :
Page : 710 pages
File Size : 24,82 MB
Release : 2018-01-02
Category :
ISBN : 9781977739711
Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders. A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival. In addition to full Seder menus, Passover-week recipes, and at least one "break-fast" dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person's memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or "leavening," Seder customs (such as reenacting the Israelites' exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long "bread fast." These customs provide a more complete sense of the cultural variations of the holiday. Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different "theme" each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next. PLEASE NOTE: The following 3 e-booklets are also available on Amazon: E-BOOKLET 1: Seder Menus and Memories from AFRICA (Pages 1-223/Chapters 1-6: Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia) E-BOOKLET 2: Seder Menus and Memories from ASIA (Pages 225-473/Chapters 7-13: Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen) E-BOOKLET 3: Seder Menus and Memories from EUROPE (Pages 475-665/Chapters 14-18: Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar)
