Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India
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Book Overview
Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial... This description may be from another edition of this product.
Format:Mass Market Paperback
Language:English
ISBN:1556114192
ISBN13:9781556114199
Release Date:September 1994
Publisher:Plume Books
Length:560 Pages
Weight:1.80 lbs.
Dimensions:1.4" x 6.1" x 9.2"
Related Subjects
Cooking Techniques Cookbooks Cooking Cooking Education & Reference Holiday Cooking ReferenceCustomer Reviews
3 ratings
A Separdic Must!!!
Published by Thriftbooks.com User , 17 years ago
I borrowed this from the library and fell in love with it.I have been looking for homemade old world recipes from the middle east and this book has it. I love how it is broken up into countries. Some of the recipes have a lot of steps but it is worth the effort. The tastes that this book has to offer is far from "American cuisine" and that's okay with me. Not all the recipes follow the laws of kashrus but it has plenty that do. I still think its an asset to any cookbook collection.
a great cookbook
Published by Thriftbooks.com User , 17 years ago
I keep kosher. Not every recipe in this book is, as for example chicken with yogurt, so if you don't understand the laws of kashrut and are depending on this book to teach you, then you're in for trouble. However, if you know how to manage a Jewish kitchen, then magnificent tastes await you here. There are dishes from 16 different countries. My favorites are Georgia and Iran. PS I just ordered a hardcover copy as my paperback one is quite worn.
A necessary cookbook
Published by Thriftbooks.com User , 25 years ago
Copeland Marks' collected most of these recipes from Sephardic members of senior citizens groups in Israel. The dishes are central to women's participation in the religious life of their communities. Women's worship, as Susan Sered has pointed out, is partially carried out in the home sphere. The recipes are remarkable. Two of my favorites are the Persian fesenjean & the Yemenite samak. Neither are for rank beginners, but both are divine.
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