The: World of Jewish CookingA Comprehensive and Beautiful Treasury of Jewish Cooking There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons) |
Other editions - View all
Common terms and phrases
½ cup ½ teaspoon 30 minutes Add the onions almonds Ashkenazic baking sheet beans beef black pepper boil bread butter or margarine cake challah cheese chicken chickpeas cholent chopped fresh parsley cinnamon cooking coriander couscous cover cumin cup sugar cup water dish dough dumplings eggplant filling fish flavor golden brown Ground black pepper heat to low honey Jewish Jews kosher salt large eggs lemon juice Let cool let stand lightly beaten margarine matza matza meal meat medium heat medium yellow onions Middle Eastern mixture noodles nuts onions parsley Passover pastry peeled pepper to taste Persian phyllo potatoes pounds Preheat the oven Purim raisins recipe reduce the heat refrigerator rice roll room temperature Rosh Hashanah Sabbath salt Ground black sauce sauté schmaltz Sephardic Sephardim Shavuot simmer sliced soup spoon stews Stir stuffed syrup tablespoons teaspoon ground cinnamon teaspoon salt Ground tender tomatoes turmeric VARIATION vegetable oil walnuts Yemenite
References to this book
A Taste of the Past: The Daily Life and Cooking of a Nineteenth-century ... Andras Koerner No preview available - 2004 |
Discourse Analysis in the Language Classroom: Genres of writing Heidi Riggenbach,Ann K. Wennerstrom No preview available - 1999 |