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Sephardic Flavors: Jewish Cooking of
the Mediterranean (Hardcover)
by Joyce Goldstein (Author), Beatriz Da Costa
(Photographer) "Although the Hebrew place name Sefarad
originally may have referred to the city of Sardis, in
Asia Minor, it has come to be associated with... |
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What is Jewish cooking? Most of us
would cite matzo balls, gefilte fish, and other
Eastern European-born fare. But there's a second
Jewish food tradition--the cuisine of the
Mediterranean Sephardim. Author Joyce Goldstein
first encountered it in Spain, Portugal, Italy,
Greece, and Turkey. Dishes such as Poached Fish
with Walnut Sauce, Roast Chicken with Apples and
Pomegranate, and Saffron Rice Pudding exemplify
this delectable legacy. Part investigation of
Sephardic cooking--of the migrations and religious
directives that gave it life--and part paean to
its bright, tantalizing flavors, Goldstein's
cookbook should prove a revelation to all cooks,
Jewish or not. |
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Starting with a history of the Spanish
and Portuguese (Sephardic) diasporas that brought Jews
to the Mediterranean, Goldstein then provides
information on kosher law and a discussion of American
Sephardim, among other relevant topics. Standouts
among the recipes that follow include Fish with
Rhubarb Sauce, Lamb with Green Garlic, and Meat Loaf
with Sweet and Sour Tomato Sauce. The book's chapters
on savory pastries and vegetables and grains are
particularly noteworthy, and include such tantalizing
recipes as Cheese-Stuffed Peppers and Pumpkin-Filled
Filo Roses. With photographs of many of the dishes,
suggestions for Sephardic holiday meals, and a wealth
of anecdotes and lore throughout, the book uncovers an
unexplored Jewish cuisine now available to all. --
Arthur Boehm
Book Description:
Chef, author, and Mediterranean cooking expert Joyce
Goldstein follows her acclaimed Cucina Ebraica:
Flavors of the Italian Jewish Kitchen with this
remarkable exploration of Jewish cooking of the
Mediterranean. In Sephardic Flavors, Goldstein
uncovers the culinary history of the Diaspora,
revealing in vivid prose and delicious recipes how the
Sephardic Jews adapted the cuisines of their new
homelands. Drawing upon the cultural and gastronomic
heritages of Spain, Portugal, Italy, Greece, and
Turkey, Goldstein has amassed a remarkable array of
unique recipes and historical information. A
fascinating voyage into culinary history as well as a
compilation of superbly satisfying dishes, Sephardic
Flavors captures the indomitable spirit and brilliant
cuisines that continue to capture our imaginations
today.
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Product Details
Hardcover: 208 pages
Publisher: Chronicle Books (September 1, 2000)
Language: English
ISBN-10: 0811826627
ISBN-13: 978-0811826624 |
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