Sephardic Israeli Cuisine
Subtitle: A Mediterranean Mosaic
Publisher: Hippocrene Books
Published: May 2002
Language: eng
Format: Hardcover
Number of pages: 261
ISBN-13: 9780781809269
Subjects: National & regional cuisine; Regional & Ethnic - International; Cooking; Cooking / Wine; Social life and customs; Sephardim; Regional & Ethnic - Jewish & Kosher; Regional & Ethnic - Middle Eastern; Cookery, Sephardic; Regional & Ethnic - General; Cookery, Israeli; Cookery, Mediterranean; Sephardic, cookery
Description: Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the specialities of the Israeli kitchen in this unique collection of recipes. Includes 120 easy-to-follow recipes, as well as a brief history of the Jews and their wanderings, and guides to kosher dining, Jewish holidays, and food terms. --Amazon.