Sephardic Israeli Cuisine: A Mediterranean Mosaic

by Sheilah Kaufman

These 120 kosher recipes celebrate the flavors of Sephardic Israeli cuisine--a colorful and delicious mosaic composed of a variety of culinary traditions. Typical Sephardic ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina, and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the Israeli kitchen with special sections on the origins and development of Israeli cuisine, kosher dining, Jewish holidays, and food terms.

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction

261 pages, Hardcover

First published May 1, 2002

Reviews

[Leah · Rating 4 out of 5]

Although this is not my first 'Sephardic' cook book, I sure did enjoy reading this one. I enjoyed what Sheilah Kaufman wrote in the part of the book before the recipes and when she wrote about certain recipes. I also like and appreciate that chapter 1 is "Condiments and Spices", which in my experience "Condiments and Spices" are often located at the back of the book.... something I never quite understood. I wish some wholegrain bread recipes and desserts made with honey were included... after all, the book is about Israeli Cuisine... The Land of Milk and Honey. I hope you enjoy the book as much as I.

[Ken Weinert]

False