- Tapa blanda: 207 páginas
- Editor: Tamarind Tree Books Inc. (14 de junio de 2013)
- Idioma: Inglés
- ISBN-10: 0991915704
- ISBN-13: 978-0991915705
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº1.194.267 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Spice & Kosher - Exotic Cuisine of the Cochin Jews (Inglés) Tapa blanda – 14 jun 2013
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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.
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However, when it comes to individual recipes, there is no reference source to the history cited. In the chapter on breakfast dishes the very first recipe states that "appam is one of Kerala's signature breakfast dishes, a fermented flat bread made with rice and coconut, it originated in the homes of Jewish settlers in Cochin". There is no historical reference cited here. The following recipe for appam includes egg as an ingredient. Perhaps the use of eggs may be a Jewish modification.
But according to eminent Indian food historian K.T. Achaya, appam a circular pancake of a toddy fermented batter of rice, cooked on a well-seasoned clay dish was a breakfast dish in ancient Tamil country (which included Kerala), served with sweetened milk or coconut milk. It was a dish served by kaazhiyar and kuuviyar - vendors of snack foods on the seashore, as described in ancient Sangam poems Perumpanuru, Mathuraikanchi and Silappathikaram. Since very ancient times appam, puttu, and idiyappam were all popular in south India and these recipes traveled with maritime traders to other parts of Asia.
There was also one recipe that left out the main ingredient in the list of ingredients - crunchy rice spirals called murukku. The ingredient list only lists urad dhal powder but the recipe begins "mix rice flour and urad dhal powder with butter". For those unfamiliar with Indian cuisine this would be confusing.
I love them as I remember tasting all of them cooked by my Mom...and now want my kids to taste them.