Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category: Cooking
Page: 400
View: 7511

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Ecco
ISBN: 9780060888183
Category: Cooking
Page: 400
View: 8433

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

A Fistful of Lentils

Syrian-Jewish Recipes from Grandma Fritzie's Kitchen
Author: Jennifer Felicia Abadi
Publisher: Houghton Mifflin Harcourt
ISBN: 1558322191
Category: Cooking
Page: 372
View: 7841

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The author shares125 recipes from her Syrian-Jewish grandmother, featuring a wide array of meat and vegetable dishes flavored with cumin, cinnamon, and other exotic spices.

Flavours of Aleppo

Celebrating Syrian Cuisine
Author: Dalal Kadé-Badra,Elie Badra
Publisher: Whitecap Books Limited
ISBN: 9781770501782
Category: Cooking
Page: 166
View: 4840

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Offers recipes exploring the cuisine of Syria, including babaghanouj with pomegranate, kibbeh tartar, and chicken with olives.

Aleppo

city of scholars
Author: David Sutton,Daṿid Tsiyon Lanyado
Publisher: Mesorah Pubns Ltd
ISBN: N.A
Category: Religion
Page: 438
View: 2044

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The Aleppo Cookbook

Celebrating the Legendary Cuisine of Syria
Author: Marlene Matar
Publisher: Head of Zeus
ISBN: 9781786694775
Category: Cooking
Page: 352
View: 2950

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An inspiring collection of recipes from one of the world's oldest cities. It is hardly surprising that Aleppo, one of the world's oldest inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, Aleppo was a food capital long before Paris, Rome or New York. Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine. Featuring over 200 irresistible regional recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Semolina and Butter Pudding, and the queen of the mezze table, Red Pepper and Walnut Spread, The Aleppo Cookbook is a beautiful introduction to the Syrian table.

A Drizzle of Honey

The Life and Recipes of Spain's Secret Jews
Author: David M. Gitlitz,Linda Kay Davidson
Publisher: Macmillan
ISBN: 9780312267308
Category: Cooking
Page: 352
View: 5507

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When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

Aleppo

The Rise and Fall of Syria's Great Merchant City
Author: Philip Mansel
Publisher: I.B.Tauris
ISBN: 1784534617
Category: History
Page: 250
View: 8551

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The first half is a history of Aleppo, its social classes and their conflicts, its legacy of tolerance, and its mixed population of Muslims, Christians, and Jews; Arabs, Turks, and Westerners, until the recent civil war. The second half is excerpts from the writings of fifteen Western travelers or inhabitants.--

The New Mediterranean Jewish Table

Old World Recipes for the Modern Home
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category: Cooking
Page: 468
View: 570

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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

Stella's Sephardic Table

Jewish Family Recipes from the Mediterranean Island of Rhodes
Author: Stella Cohen,Marc Hoberman
Publisher: Hoberman
ISBN: 9781919939674
Category: Cooking
Page: 303
View: 8965

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To be seated at a Sephardic table is to bare witness to centuries of a mesmerizingly rich cultural heritage overflowing with traditions and festivities, symbols and superstitions, stories and insights, fragrances, tastes and culinary secrets - all handed down from generation to generation around the ever-present Sephardic feast. Following the expulsion of the Jews in 1492 by King Ferdinand and Queen Isabella of Spain, Sephardic Jewish communities spread to new shores bringing with them their rich gastronomic heritage from Moorish Spain which naturally evolved into a wonderfully complex fusion of flavours incorporating Ottoman Turkish, Greek, Hispanic, African and other influences. Deeply inspired by her roots and constantly immersed in its traditions, author, artist and Sephardic cuisine expert Stella Cohen has set out to record the legacy of this vibrant, fascinating yet vanishing world for posterity and tell the story of her own family’s cultural journey from Rodos (where her great-grandfather Haham Yaacov Capouya, was the esteemed sage and Rabbi of Rhodes) to Rhodesia (today known as Zimbabwe) where she has raised her family to continue the traditions as passed on to her. In 1986, "Sephardic Cuisine” by Stella Cohen, a humble spiral bound cookbook, was independently published under the auspices of the Sephardic community of Zimbabwe and quickly became an international success, being reprinted many times over. For more than ten years, Stella has worked at revising and extending the original to include a more thorough exploration of the age-old subject and the techniques and traditions around it. Stella’s Sephardic Table is a treasure trove of inspiration for the soul, filled with over 250 sumptuous easy-to-follow recipes, all lavishly illustrated and garnished with anecdotes, Ladino sayings, essays and rare insights into family-cherished tips and tricks traditionally passed from mother to daughter.

Persian Food from the Non-Persian Bride

And Other Kosher Sephardic Recipes You Will Love!
Author: Reyna Simnegar
Publisher: Feldheim Pub
ISBN: 9781583303252
Category: Cooking
Page: 353
View: 1368

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This new Kosher cookbook is unlike anything you have seen before. It offers an enticing collection of Persian and Middle Eastern recipes, from simple snacks to a full-blown feast! With over 100 stunning color photos and clear step-by-step instructions, you will be able to produce with ease a lavish spread of dishes from traditional well known Persian favorites to outright exotic. This book also offers sample Persian menus for all Jewish holidays and customs (minhagim) Persian Jews practice. More than just a cookbook, Persian Food from the Non-Persian Bride is the odyssey of a Venezuelan woman venturing into the unknown and mysterious world of Persian Jewry through marriage. This book is full of hilarious, and at times ironic, accounts of what happens when soul mates are not from the same origin. This book is a celebration of Jewish cultural diversity. This book will inspire you, make you laugh and make you an incredible exotic kosher cook!

Farewell, Aleppo

My Father, My People, and Their Long Journey Home
Author: Claudette E. Sutton
Publisher: N.A
ISBN: 9781938288401
Category: Biography & Autobiography
Page: 180
View: 6289

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The Jews of Aleppo, Syria, had been part of the city s fabric for more than two thousand years, in good times and bad, through conquerors and kings. But in the middle years of the twentieth century, all that changed. To Selim Sutton, a merchant with centuries of roots in the Syrian soil, the dangers of rising anti-Semitism made clear that his family must find a new home. With several young children and no prospect of securing visas to the United States, he devised a savvy plan for getting his family out: exporting his sons. In December 1940, he told the two oldest, Meir and Saleh, that arrangements had been made for their transit to Shanghai, where they would work in an uncle s export business. China, he hoped, would provide a short-term safe harbor and a steppingstone to America. But the world intervened for the young men, now renamed Mike and Sal by their Uncle Joe. Sal became ill with tuberculosis soon after arriving and was sent back to Aleppo alone. And the war that soon would engulf every inhabited land loomed closer each day. Joe, Syrian-born but a naturalized American citizen, barely escaped on the last ship to sail for the U.S. before Pearl Harbor was bombed and the Japanese seized Shanghai. Mike was alone, a teen-ager in an occupied city, across the world from his family, with only his mettle to rely on as he strived to survive personally and economically in the face of increasing deprivation. Farewell, Aleppo is the story told by Mike's daughter of the journey that would ultimately take him from the insular Jewish community of Aleppo to the solitary task of building a new life in America. It is both her father s tale that journalist Claudette Sutton describes and also the harrowing experiences of the family members he left behind in Syria, forced to smuggle themselves out of the country after it closed its borders to Jewish emigration. The picture Sutton paints is both a poignant narrative of individual lives and the broader canvas of a people s survival over millennia, in their native land and far away, through the strength of their faith and their communities. Multiple threads come richly together as she observes their world from inside and outside the fold, shares an important and nearly forgotten epoch of Jewish history, and explores universal questions of identity, family, and culture."

The Book of Jewish Food

An Odyssey from Samarkand and Vilna to the Present Day
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0141928514
Category: Cooking
Page: 592
View: 2563

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'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

Levant: Recipes and memories from the Middle East


Author: Anissa Helou
Publisher: HarperCollins UK
ISBN: 0007448627
Category: Cooking
Page: 352
View: 7862

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Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Pleasures of the Vietnamese Table

Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks
Author: Mai Pham
Publisher: William Morrow Cookbooks
ISBN: 9780060192587
Category: Cooking
Page: 256
View: 5318

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A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavor all its own. Chef and restaurateur Mai Pham brings to life this diverse and exciting cooking in Pleasures of the Vietnamese Table. Born and raised in Saigon before emigrating to the United States, Mai has often returned to her native land to learn the secrets of authentic Vietnamese cooking, from family, friends, home cooks, street vendors, and master chefs. Traveling from region to region, she has gathered the simple, classic recipes that define Vietnamese food today: Green Mango Salad with Grilled Beef, Stir-Fried Chicken with Lemongrass and Chilies, Caramelized Garlic Shrimp, and especially pho, the country's beloved beef-and-noodle soup. With more than 100 recipes in all, Pleasures of the Vietnamese Table offers home cooks the chance to create and savor the traditional flavors of Vietnam in their own kitchen. Filled with enchanting stories and stirring black-and-white photos of life in Vietnam, Pleasures of the Vietnamese Table provides a captivating taste of an enduring culture and its irresistible cuisine.

Salty Snacks

Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
Author: Cynthia Nims
Publisher: Ten Speed Press
ISBN: 1607741822
Category: Cooking
Page: 160
View: 4371

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This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”

The Scent of Orange Blossoms

Sephardic Cuisine from Morocco
Author: Kitty Morse,Danielle Mamane
Publisher: Springer Science & Business
ISBN: 9781580082693
Category: Cooking
Page: 188
View: 9179

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During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning. • Features black-and-white photography of traditional Sephardic families.• Includes sample menus for all major Jewish holidays.

My Egyptian Grandmother's Kitchen

Traditional Dishes Sweet and Savory
Author: Magda Mehdawy
Publisher: Amer Univ in Cairo Press
ISBN: 9789774249273
Category: Cooking
Page: 366
View: 2334

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In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories--including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts--the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.

Kosher Revolution

New Techniques and Great Recipes for Unlimited Kosher Cooking
Author: Geila Hocherman,Arthur Boehm
Publisher: Kyle Cathie Limited
ISBN: 9781906868536
Category: Cooking
Page: 207
View: 4532

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Shows cooks how to make any recipe kosher, providing recipes organized by course or food category and offering modifications to suit a variety of menus and occasions.

Joy of Kosher

Fast, Fresh Family Recipes
Author: Jamie Geller
Publisher: Harper Collins
ISBN: 0062207830
Category: Cooking
Page: 384
View: 520

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Jamie Geller, “The Jewish Rachael Ray” (New York Times) and founder of the Kosher Media Network, including Joy of Kosher with Jamie Geller magazine and JoyofKosher.com, shares more than 200 ideas for fast, fresh family-friendly recipes, each with tips on how to dress them up for entertaining or dress them down for everyday meals. Accompanied by gorgeous full-color photos, Joy of Kosher includes original ideas for authentically kosher, foolproof, flexible recipes for scrumptious, nutritious, and easy dishes—all with no slaving over a hot stove or rabbi required. Enjoy such delectable dishes as Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup), Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets ), Butternut Squash Mac and Cheese (Dress It Down: Mac and Cheese Muffin Cups) , and Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake). Plus, Jamie offers a whole chapter on the art of making challah, 10 sweet and savory recipes, holiday menus, a special Passover section.