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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: 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: Gilda Angel
Publisher:
ISBN: 9780915474066
Category :
Languages : en
Pages : 285
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Book Description
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: 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: Yvette Anavi
Publisher:
ISBN:
Category : Cooking, Bulgarian
Languages : en
Pages : 236
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Book Description
Author: Chantal Clabrough
Publisher: Hippocrene Books
ISBN: 9780781810821
Category : Cooking
Languages : en
Pages : 156
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Book Description
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: Emilie de Vidas Levy
Publisher: Central Sephardic Jewish
ISBN: 9780961129408
Category : Cooking
Languages : en
Pages : 70
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Book Description
Offers unusual recipes found among the people of the Mediterranean basin. Its introduction includes a geographic & historical background. All recipes are kitchen tested & instructions are easy to follow. They are all suitable for kosher kitchens.
Author: Rachel Almeleh
Publisher: LifeRich Publishing
ISBN: 1489703454
Category : Cooking
Languages : en
Pages : 169
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Book Description
This book is a collection of family favorite recipes from many cultures, Old and New World. It is intended to create a legacy and to share traditions. Cooking is nurturing, joyful, and even spiritual. Many recipes represent a heritage of Sephardic cooking. Sephardic refers to Jews who were expelled from Spain in 1492, most ending up in the Ottoman Empire. The cooking is mostly Mediterranean-style food, with many Ladino-Spanish names. The recipes can be intricate and time-consuming, but this book aims to keep the age-old tradition alive and available to future generations with how-to photos, tips, and tools for ease of preparation. Some recipes are favorites for Jewish holidays with a section just for Passover. Other recipes are thoroughly American, including Thanksgiving fare. Also included are favorites of my clients who order food like their mother used to make, from my hobby business: www.sephardicdelicacies.com.
Author: David M. Gitlitz
Publisher: Macmillan + ORM
ISBN: 1466824778
Category : History
Languages : en
Pages : 571
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Book Description
When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.
Author: Itamar Srulovich
Publisher: Little, Brown
ISBN: 0316337161
Category : Cooking
Languages : en
Pages : 499
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Book Description
After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure. "Honey & Co.'s food -- taking its cue from generations of dedicated home cooks -- captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi
