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Author: Suzy David
Publisher: Somerset Publishers Incorporated
ISBN:
Category : Cooking
Languages : en
Pages : 236
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Book Description
Author: Suzy David
Publisher: Somerset Publishers Incorporated
ISBN:
Category : Cooking
Languages : en
Pages : 236
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Book Description
Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811826624
Category : Cooking
Languages : en
Pages : 216
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Book Description
Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.
Author: Copeland Marks
Publisher: Plume Books
ISBN: 9781556114199
Category : Cooking
Languages : en
Pages : 541
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Book Description
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: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811819695
Category : Cooking
Languages : en
Pages : 228
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Book Description
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: Hubert Keller
Publisher:
ISBN: 9780898158076
Category : Cooking
Languages : en
Pages : 229
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Book Description
The executive chef and owner of Fleur de Lys in San Francisco shares recipes stemming from both his French background and his commitment to California-style healthfulness
Author: Amelia Saltsman
Publisher: Union Square & Company
ISBN: 9781454914365
Category : Holiday cooking
Languages : en
Pages : 0
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Book Description
Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.
Author: Louisa Shafia
Publisher: Ten Speed Press
ISBN: 1607743574
Category : Cooking
Languages : en
Pages : 210
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Book Description
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category : Cooking
Languages : en
Pages : 467
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Book Description
"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.
Author: Yvette Anavi
Publisher:
ISBN:
Category : Cooking, Bulgarian
Languages : en
Pages : 236
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Book Description
