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Diane Publishing Books
Sephardic Flavors: Jewish Cooking of the Mediterranean
Joyce Goldstein (au); Beatriz da Costa (ph)
Uncovers the culinary history of the Diaspora, tracing through ingred. and culinary techniques how the Sephardic Jews adapted the cuisines of their new homelands around the N. Medit. region. Drawing upon the gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed an array of unique recipes and historical info. The fusion of cultures is evident in the inventiveness of dishes ranging from Poached Fish with Walnut Sauce, or Almond Sauce and Eggplant Rolls with Tomato Sauce, to Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding. Evocative photos and lively folkloric motifs join to make this book a treasure. “A beautiful voyage into culinary history as well as a compilation of superbly satisfying dishes.”
Wordsworth Dictionary of the American West
Karluk: The Great Untold Story of Arctic Exploration
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