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The World Of Jewish Cooking:
More Than 500 traditional Recipes from Alsace to Yemen by Gil Marks |
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Description
There is a whole world of
Jewish cooking beyond chicken soup and gefilte fish.
Two Dozen Jewish Communities across the Globe have their own
distinctive, authentic, and delectable cuisines that have been enjoyed
for centuries.
Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history
and lore, guides us through this largely undiscovered world, offering a
spectacular array of delicacies that will whet
the appetite and delight the sprit.
Some of the Recipes
Include:
Kik Wot (Ethiopian Split Pea
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) - Turbi (Middle Eastern
Pickled Vegetables) - Kubba (Iraqi Stuffed Dumplings) -
Marunchinos (Sephardic Almond Macaroons)
Published in 1996 this
First Edition 9 1/2"
x 7 1/2" 406 page hardcover book is like new. Both book
and dust jacket look as good as the day it was published. There is just
a little wrinkle at the top
of the spine that may or may not have be there when it was published.
Published by Simon & Schuster, copyright Gill
Marks 1996
ISBN: 0684824914
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