- Tapa blanda: 710 páginas
- Editor: CreateSpace Independent Publishing Platform; Edición: 1 (2 de enero de 2018)
- Idioma: Inglés
- ISBN-10: 1977739717
- ISBN-13: 978-1977739711
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe (Inglés) Tapa blanda – 2 ene 2018
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Reseña del editor
Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.
Too Good To Passover is NOT JUST FOR PASSOVER, but something for ALL YEAR ROUND! It is not a coffee table cookbook, but one that is meant to be read, referred to, and cooked from for years to come. It is a cookbook...for secular Jews as well as the most observant; for those who are doing a Seder for the first time or who have done many and are looking to do something different; for those who have converted, are looking to convert, or simply want to understand what Passover is about; for the young and the old who cherish stories and history; for those who love to travel and learn about other cultures; and lastly...for those who simply love good food and want more than just a book full of recipes and pictures with no context.
A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.
In addition to full Seder menus, Passover-week recipes, and at least one “break-fast” dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person’s memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or “leavening,” Seder customs (such as reenacting the Israelites’ exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long “bread fast.” These customs provide a more complete sense of the cultural variations of the holiday.
Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different “theme” each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next.
PLEASE NOTE: The following 3 e-booklets are also available on Amazon:
E-BOOKLET 1: Seder Menus and Memories from AFRICA (Pages 1-223/Chapters 1-6: Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia)
E-BOOKLET 2: Seder Menus and Memories from ASIA (Pages 225-473/Chapters 7-13: Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen)
E-BOOKLET 3: Seder Menus and Memories from EUROPE (Pages 475-665/Chapters 14-18: Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar)
Biografía del autor
Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan's Lower East Side.
Her first cookbook-memoir, "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen," is a collection of recipe and stores from her family. “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe” is Jennifer's second cookbook, and took 9 years to research, record and write.
Please follow Jennifer on her blog: www.TooGoodToPassover.com
Or on Instagram: https://www.instagram.com/jenniferabadi/
For further information on Jennifer’s classes, lectures, demos, and other events, please review her website: www.JenniferAbadi.com
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I'll talk about the food in a bit, but I first want to explain why this cookbook is way MORE than just a bunch of recipes. It's filled with Sephardic and Judeo-Arabic history that I, as an Ashkenazi Jew, knew NOTHING about. There are over 20 chapters, each dedicated to a specific country or territory in Africa, Asia and Europe. Each chapter starts with a map and details about the area's culture and cuisine...and (this is one of my favorite parts) interviews with people from those regions. Some of them are older and lived through wars, such as Deanna from Greece, who talked wine being in the bathroom, and others are young, like Beejhy, who, as an Ethiopian Jew, who said that the actual slaugthering a lamb was an integral part of their Seder.
So now, the food. There are lots of ways to find recipes. First, Each country/region has it’s own passover seder foods - even a speciic seder plate., many of which Jennifer illustrated herself. I love seeing how all the recipes contained local ingredients. For example, in Algeria the Haroset has bosc pears, in Iraq it has date syrup and pischios, and in Yemen it’s Pomegranite and toasted sesame seeds. You can find the recipes either by reading the regional chapter OR by alphabetical or categorical order. I tried so many things. My family’s fav was an Italian “lasgana” made of matzohs, a Ladino Egg-lemon soup, an Indian Cauliflower dish, a Greek Spanikoita (meat pie) to die for.
I’m including photos from the book so you can see how the book is laid out and how interesting it is. This book brought new life to our Seder, as the food opened our eyes to our disasporic heritage. I can’t wait for Passover again this year!