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New paperback edition! 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 specialties 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.
New paperback edition! Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, sa
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally si
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marra
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is mor
This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more. The evolution of Israeli
