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Author:  Gil Marks
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The World of Jewish Cooking Marks, Gil 1 of 1
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Product Details:

Format: Paperback
ISBN-10: 0684835592
ISBN-13: 9780684835594
Sku: 30486580
Publish Date: 1/16/2003
Dimensions:  (in Inches) 9.5H x 7.25L x 1.25T
Pages:  416
Age Range:  NA
 
A Comprehensive and Beautiful Treasury of Jewish Cooking

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, 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) * "Kik Wot" (Ethiopian Split Peas Stew) * "Muez con Almendrada" (Moroccan Almond-Walnut Confection) * "Khachapuri" (Georgian Cheese Bread) * "Yakhnat" (Persian Lamb Stew) * "Murgi Kari" (Calcutta Chicken Curry) * "Meggy Leves" (Hungarian Cherry Soup) * "Testine di Spinaci" (Italian Spinach Stalks) * "Hraimeh" (Northwest African Red Fish) * "Kubba" (Iraqi Stuffed Dumplings) * "Marunchinos" (Sephardic Almond Macaroons)

From the Publisher:
A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages.A Comprehensive and Beautiful Treasury of Jewish Cooking | There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, 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) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages
Annotation:
A rabbi who is also a gourmet chef and a scholar of Jewish food history presents 500 traditional recipes from all corners of the world, including Georgian Spinach and Walnut Salad, Moroccan Squab Pie, and Alsatian Pear-Prune Kugel.

Praise

New York Times
"In Jewish households, honey and round challah are traditional fare for Rosh ha-Shanah....But how many Jews also include black-eyed peas, gourds, leeks, beets and dates? These foods, according to 'The World of Jewish Cooking'..., are mentioned in the Talmud as symbolic of New Year's wishes for abundance, recognition for good deeds and destruction of one's enemies. The new cookbook offers recipes for dishes like Syrian black-eyed peas and veal, along with hundreds of recipes from other parts of the world." 09/11/1996
Product Attributes
Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0416
Product attributePublisher:   Simon & Schuster
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