Sephardi Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today.

In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Piñer, Hélène Jawhara
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston, MA : Academic Studies Press, 2021.
Temas:
Jews > Food > History.
Sephardic cooking.
Juifs > Alimentation > Histoire.
Cuisine séfarade.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
COOKING / Regional & Ethnic / Jewish & Kosher
Jews > Food.
History.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Frontmatter
  • Contents
  • Foreword
  • Introduction
  • Bread and Snacks
  • Vegetables and Eggs
  • Eggplants
  • The Explicitly Jewish Dishes between the Western cookbook Kitāb al-ṭabīẖ and the Eastern cookbook Kitāb al-wasf al-aṭ'ima al-mu'tāda
  • Meat and Fish
  • Two Yom Kippur Menus of Conversos from Mexico
  • Soups
  • Maimonides' Regimen of Health Menu
  • Desserts and Pastries
  • My Recipes Based on Historical Sources
  • Acknowledgements
  • Bibliography
  • List of Illustrations
  • Index
  • About the Author

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