Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors: Jewish Cooking of the Mediterranean

Joyce Goldstein, Beatriz da Costa (Photographs)
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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.
Tahun:
2000
Edisi:
First Edition, First Printing
Penerbit:
Chronicle Books
Bahasa:
english
Halaman:
208
ISBN 10:
0811826627
ISBN 13:
9780811826624
File:
PDF, 42.84 MB
IPFS:
CID , CID Blake2b
english, 2000
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