Indian-Jewish Cooking
Author: Mavis Hyman
Publisher:
Published: 1992
Total Pages: 192
ISBN-13: 9780951815007
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Bene Appetit
Author: Esther David
Publisher: Harper Collins
Published: 2021-04-24
Total Pages: 197
ISBN-13: 9353579589
DOWNLOAD EBOOK →The Jewish community in India comprises a tiny but important part of the population. There are around five thousand Jews and five Jewish communities in India, but they are fast diminishing in number. Intrigued by the common thread that binds the Indian Jews as a whole despite their living in different parts of the country, Esther David explores the lifestyle and cuisine of the Jews in every region, from the Bene Israelis of western India to the Bene Menashes of the Northeast, the Bene Ephraims of Andhra Pradesh, the Baghdadi Jews of Kolkata and the Kochi Jews. She discovers that while they all follow the strict Jewish dietary laws, they have also adapted to the local cuisine. Some have even turned vegetarian! Extensively researched, with heartwarming anecdotes and mouthwatering recipes, Bene Appetit offers a holistic portrait of a little-known community.
Encyclopedia of Jewish Food
Author: Gil Marks
Publisher: HMH
Published: 2010-11-17
Total Pages: 1939
ISBN-13: 0544186311
DOWNLOAD EBOOK →A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Book of Rachel
Author: Esther David
Publisher: Penguin Random House India Private Limited
Published: 2018-07-20
Total Pages: 280
ISBN-13: 9353052106
DOWNLOAD EBOOK →Winner of the Sahitya Akademi Award 2010 A gripping story of a lone Jewish woman battling land sharks to keep her community alive Rachel lives alone by the sea. Her children have long migrated to Israel as have her Bene Israel Jew neighbours. Taking care of the local synagogue and preparing exquisite traditional Jewish dishes sustains Rachel's hope of seeing the community come together again at a future time. When developers make moves to acquire the synagogue and its surrounding land, Rachel's vehement opposition takes the synagogue committee and the town by surprise. Written with warmth and humour, Book of Rachel is a captivating tale of a woman's battle to live life on her own terms. Continuing the saga of the unique Bene Israel Jews in India, it adds to Esther David's reputation as a writer of grace and power.
The Indian Spice Kitchen
Author: Monisha Bharadwaj
Publisher: Hippocrene Books
Published: 2006-04
Total Pages: 244
ISBN-13: 9780781811439
DOWNLOAD EBOOK →The Indian Spice kitchen is an indispensable guide to Indian cuisine. It takes the reader through key ingredients that are now readily available in the West, with over 200 simple but mouth-watering recipes. From the earthy, creamy lentil dishes and yoghurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are famous staples of the South, The Indian Spice Kitchen provides a context (cultivation, appearance, taste, culinary uses and health benefits) for nearly every regional classic.
Spice & Kosher - Exotic Cuisine of the Cochin Jews
Author: Essie Sassoon
Publisher:
Published: 2013-06-14
Total Pages: 222
ISBN-13: 9781989242117
DOWNLOAD EBOOK →Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient community of Jews who landed there 2000 years ago. These Jews are called Cochinis and most of them live today in Israel. Spices, especially the 3 Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains plenty of fascinating historical notes along with the recipes. This book on Cochini Jewish cooking is the first of its kind in the world.
The Jewish Cookbook
Author: Leah Koenig
Publisher: Phaidon Press
Published: 2019-09-11
Total Pages: 0
ISBN-13: 9780714879338
DOWNLOAD EBOOK →A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.
Mama Nazima's Jewish-Iraqi Cuisine
Author: Rivka Goldman
Publisher: Hippocrene Books
Published: 2006
Total Pages: 224
ISBN-13: 9780781811446
DOWNLOAD EBOOK →When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).
King Solomon's Table
Author: Joan Nathan
Publisher: Knopf
Published: 2017-04-04
Total Pages: 417
ISBN-13: 0385351143
DOWNLOAD EBOOK →A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Jewish American Food Culture
Author: Jonathan Deutsch
Publisher: U of Nebraska Press
Published: 2009-10-01
Total Pages: 160
ISBN-13: 0803226756
DOWNLOAD EBOOK →Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
