Description: Sephardic Flavors Jewish Cooking of the MediterraneanBy Joyce Goldstein, Photographs by Beatriz Da Costa Chronicle Books, 2000, 207 pages Condition as shown in photos. Hardcover with dust jacket. Very slight shelf wear. No markings found. 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. Includes:The Jews in Spain and PortugalThe Diaspora from SefaradThe Sephardim in the United StatesThe Jewish Holidays (Menus)BibliographyRecipes include: Huevos Haminados - Onion Skin EggsRodanches de Kalavasa - Pumpkin-filled Filo RosesMangir Corbasi - Penny SoupPatlican Silkme - Shaken LambInchusa de Leche - Double-crusted Custard Tart
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Location: Birmingham, Alabama
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Book Title: Sephardic Flavors : Jewish Cooking of the Mediterranean
Narrative Type: Nonfiction
Publisher: Chronicle Books
Original Language: English
Intended Audience: Young Adults, Adults
Publication Year: 2000
Type: Cookbook
Format: Hardcover
Language: English
Illustrator: Beatriz Da Costa
Author: Joyce Goldstein
Features: Illustrated
Genre: Cookbooks, Food & Drink
Topic: Cooking, Food, Regional Cooking, Religious History
Country/Region of Manufacture: United States
Number of Pages: 207
