Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India

Front Cover
Donald I. Fine, 1992 - Cooking - 541 pages
"For the 500th anniversary of the Spanish Inquisition that dispersed the Jews of the Iberian peninsula to North Africa and the Middle East, here is the definitive volume on all varieties of Sephardic cuisine. Food historian Copeland Marks makes these cuisines accessible to the modern cook in a unique presentation of the delicious foods and traditional cultures of the Sephardim. Over six hundred recipes take the cook on an exploration of the kitchens of Asiatic Russia, including Georgia and the Uzbek tribe of Bukhara and Samarkand, then on to India, spotlighting the cuisines of three cultural groups (Calcutta Baghdadi, Bene Israel in Bombay, and the Black Jews of Cochin), Persia, the Maghreb of North Africa (encompassing the foods of Morocco, Tunisia, Libya, and Tangier), Kurdistan, a region with distinctive tribal flavor, Baghdad, the ancient community of Babylonia, Ethiopia, Yemen, contemporary cooking in Egypt, Greece and Turkey, and the tribal dishes of Afghanistan. All the ingredients used are readily available for the hundreds of recipes which offer both daily fare and ceremonial dishes for the holidays. A glossary is included."--Front flap of dust jacket.

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