Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the specialties of the Israeli kitchen in this unique collection of recipes. Includes 120 easy-to-follow recipes, as well as a brief history of the Jews and their wanderings, and guides to kosher dining, Jewish holidays, and food terms.
By:
Sheilah Kaufman Imprint: Hippocrene Books Inc.,U.S. Country of Publication: United States Dimensions:
Height: 215mm,
Width: 139mm,
Spine: 14mm
Weight: 312g ISBN:9780781813105 ISBN 10: 0781813107 Pages: 261 Publication Date:09 December 2013 Audience:
General/trade
,
ELT Advanced
Format:Paperback Publisher's Status: Active
Sheilah Kaufman is a cooking instructor, food writer, and author of twenty-four cookbooks, including Sephardic Israeli Cuisine (2013), also published by Hippocrene Books. She resides in the Washington, D.C. area.