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The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen,Used
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A Comprehensive and Beautiful Treasury of Jewish CookingThere 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 AlmondWalnut 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)
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- Q: What types of recipes are included in 'The World of Jewish Cooking'? A: The book features a wide variety of recipes from diverse Jewish cuisines, including traditional dishes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern cultures.
- Q: Who is the author of 'The World of Jewish Cooking'? A: The book is authored by Gil Marks, who is a rabbi, gourmet chef, and an expert on Jewish food history.
- Q: What is the total page count of the book? A: The book contains a total of 416 pages.
- Q: Is 'The World of Jewish Cooking' suitable for beginner cooks? A: Yes, the book is designed to cater to various skill levels, making it accessible for both beginner cooks and experienced chefs.
- Q: What type of binding does the book have? A: The book is available in paperback binding.
- Q: When was 'The World of Jewish Cooking' published? A: The book was published on September 2, 1999.
- Q: Are there any unique recipes in the book? A: Yes, the book includes unique recipes such as Pastilla (Moroccan 'Pigeon' Pie), Kik Wot (Ethiopian Split Peas Stew), and Khachapuri (Georgian Cheese Bread), among others.
- Q: Does this book provide historical context for the recipes? A: Yes, Gil Marks includes fascinating commentary on Jewish food history and culinary traditions alongside the recipes.
- Q: What kind of audience is 'The World of Jewish Cooking' intended for? A: The book is intended for anyone interested in Jewish cooking, cultural history, and those looking to expand their culinary repertoire with traditional recipes.
- Q: Can I find recipes for special dietary needs in this book? A: While the book focuses on traditional Jewish recipes, it may contain options that can be adapted for special dietary needs, though it does not specifically target dietary restrictions.