The New Mediterranean Jewish Table

Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520960610
Category : Cooking
Languages : en
Pages : 468

Book Description
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.

Mama Nazima's Jewish-Iraqi Cuisine

Author: Rivka Goldman
Publisher: Hippocrene Books
ISBN: 9780781811446
Category : Cooking
Languages : en
Pages : 224

Book Description
When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).

Encyclopedia of Jewish Food

Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1980

Book Description
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 more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Cuisines of the Axis of Evil and Other Irritating States

Author: Chris Fair
Publisher: Rowman & Littlefield
ISBN: 1599216345
Category : Cooking
Languages : en
Pages : 340

Book Description
Chris Fair has dined with soldiers in the Khyber Pass and with prostitutes in Delhi, rummaged for fish in Jaffna, and sipped Taliban tea in Peshawar. Cuisines of the Axis of Evil is a sophisticated, fun, and provocative cookbook with easy-to-follow recipes from both America’s traditional enemies in foreign policy—including Iran, Iraq, and North Korea—and friends of the U.S. who are nonetheless irritating by any measure. In addition, each country section includes all the smart, acerbic geopolitical nuggetry you need to talk the talk with the best of them. Recipes include Iranian chicken in a walnut pomegranate stew, Iraqi kibbe, and North Korean spicy cucumber, as well as special teas, mango salads, beverage suggestions, and much more.

Food Culture in the Mediterranean

Author: Carol Helstosky
Publisher: Bloomsbury Publishing USA
ISBN: 0313346275
Category : Social Science
Languages : en
Pages : 211

Book Description
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?

Culture and Customs of Israel

Author: Rebecca L. Torstrick
Publisher: Bloomsbury Publishing USA
ISBN: 0313062811
Category : Social Science
Languages : en
Pages : 208

Book Description
Students and other readers looking to more fully understand and appreciate Israelis of all backgrounds and their ways of life and culture now have a solid source of engaging, balanced, and accurate information. Israel's brief, turbulent history and the Arab-Israeli conflict are always taken into account in the narrative; however, the emphasis here is nonpolitical and encompassing of the heterogenous culture of its citizens, including Jews, Arabs, Druze, and others. The predominant Jewish culture itself is multicultural, with immigrants from all over the world. Israel, a tiny state about the size of New Jersey, weighs on the consciousness of the world more than it might small land mass might seem to merit. Located at the junction of Europe, Asia, and Africa, Israel has been a natural trade and migration route since prehistoric times. The region is also the birthplace of monotheism and an important religious site for Jews, Christians, and Muslims worldwide. Culture and Customs of Israel is the first in-depth survey available and comes at a particularly crucial juncture in history, as the balanced perspective adds a needed cultural dimension. Narrative chapters provide a clear overview of the history and religious nexus and discuss the crucial roles of literature and media to the citizens, issues in Israeli art and identity, the diversity in cuisine, a surprisingly traditional view of gender roles, social customs for all ethnicities, and the role of music and dance in nation building. A volume map, photos, chronology, and glossary complement the text.

A Pied Noir Cookbook

Author: Chantal Clabrough
Publisher: Hippocrene Books
ISBN: 9780781810821
Category : Cooking
Languages : en
Pages : 156

Book Description
This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.

Arabian Delights

Author: Amy Riolo
Publisher: Capital Books
ISBN: 9781933102559
Category : Cooking
Languages : en
Pages : 252

Book Description
Introducing the rich and exotic traditions of Arabian cuisine with recipes and entertaining ideas from the Arabian Peninsula's romantic past and trendy present

Upper Crusts

Author: Sheilah Kaufman
Publisher: Capital Books
ISBN: 9781933102399
Category : Cooking
Languages : en
Pages : 268

Book Description
More than 150 creative recipes that transform bread into imaginative (but easy-to-make) new appetizers, soups, salads, entrees, decadent desserts, and more--from hometown favorites to exotic international surprises

Quick and Easy Mediterranean Recipes

Author: Amy Riolo
Publisher: New Shoe Press
ISBN: 076038357X
Category : Cooking
Languages : en
Pages : 146

Book Description
Live longer, feel younger, lose weight, and have more energy by incorporating the Mediterranean way into your home kitchen. Take the advice of the professionals who rate the Mediterranean diet the #1 healthiest diet in the world year after year. By following a Mediterranean diet rich in olive oil, nuts, beans, fish, and led by fruits and vegetables—even drinking a little wine with meals—you can improve your brain function, lose weight, improve your heart health, reduce your cholesterol, prevent diseases, look and feel younger, and prolong your life. This affordable cookbook adapted from Amy Riolo’s Ultimate Mediterranean Diet Cookbook offers the best, go-to, foolproof recipes with simple accessible ingredients, making it easy for anyone, no matter where you live, to access the benefits of this amazing lifestyle diet. Quick and Easy Mediterranean Recipes integrates the latest research and clinical findings with delicious, authentic, easy recipes and Mediterranean lifestyle tips that make changing your diet fun and rewarding. Spare in meat, the Mediterranean diet is budget-friendly as well. Using the Mediterranean Pyramid as a guide, this book gets to the core of the Mediterranean lifestyle, and explains what to eat, when to eat it, and why it is good for you. Authentic dishes like tzatziki, tagines, rice dishes, and vegetables galore bring flavor and taste to readily available ingredients, making all the recipes surprisingly quick and easy to make. The book features recipes from all countries in the region, including perennial favorites, lesser-known specialties, and contemporary twists on traditional fare. Each recipe offers nutritional and calorie information and variations for personal taste. Enjoy delicious, flavorful food and live a longer, healthier lifewith these vibrant Mediterranean recipes.