From a rabbi
who is also a gourmet chef
and a noted authority on
Jewish food history and lore
comes a comprehensive and
beautiful new guide to the
World of Jewish Cooking.
To most Americans, Jewish
cooking evokes images of
Eastern European fare such
as chicken soup with matza
balls. But scattered across
the globe, in cultural
communities of varying sizes
and antiquity, there are
many distinctive, delicious,
and authentic Jewish
cuisines to be savored.
Gil Marks serves up a
collection of kosher recipes
and histories of Jews
throughout the world. He
delights and enlightens
readers with traditional
recipes from Italian,
Yemenite, Ethiopian, Indian,
Romanian, Hungarian,
Georgian, Ukrainian,
Moroccan, German, Alsatian,
and Middle Eastern Jewry;
culinary conversations with
contemporary members of
these ancient and medieval
communities; and fascinating
commentary on Jewish food
and Jewish history.
The World of Jewish Cooking
offers an astonishing array
of delicacies, including:
* Pastilla (Moroccan
"Pigeon" Pie)
* Esfongos (Sephardic
Spinach Nests)
* Injera (Ethiopian Pancake
Bread)
* Ab-Gush (Persian Lamb
Shank Soup)
* Lubiya M'sallat (Syrian
Black-Eyed Peas and Veal)
* Samak (Yemenite Spicy
Poached Fish)
* Kufteh Sabzi (Persian
Green Meatballs)
* Badam Loozena (Calcutta
Almond Diamonds)
as well as more familiar
traditional Jewish dishes,
such as Goldena Yoiche (Ashkenazic
Chicken Soup), rugelach,
kugel, chopped liver, and
gefilte fish.
The World of Jewish Cooking
is destined to become the
cornerstone of every Jewish
kitchen. |
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