Sephardic Israeli Cuisine: A Mediterranean Mosaic. These 120 kosher tasty recipes observe the styles of Israeli cuisine–a vibrant and delightful variety consisting of a variety of cookery cultures. Typical Sephardic ingredients include sugar-cinnamon, cloves, fenugreek, saffron, almond substance, increased and red plant water, tahini stick, artichokes, fava pinto beans, olives, fennel, couscous, semolina, and bulgur. Famous cook book writer Sheilah Kaufman courses home chefs through the Israeli kitchen with special areas on the roots and development of Israeli food, kosher dinner, Judaism vacations, and food terms.
“Since Biblical times, Jews in Israel ate the foods of the land, many of which were mentioned in the Bible. After their expulsion from Spain, Jews came to the Holy Land and brought their cultural and dietary influences, as did other Jews from Greece, Italy, Morocco, Persia, Yemen, Ethiopia, and other countries…Today Israel has developed an authentic food culture, which offers a wealth of colorful, rich, and delicious choices, including foods that came from neighboring Arab cultures.”
By Sheilah Kaufman, 5 customer review, 5 stars, Last price: 24.95 USD Kindle Price: $0.00
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