Cuisine Judéo-Espagnole: Recettes et Traditions
The 1492 expulsion of Jews from Spain started an odyssey not only of communities, but also of their culinary traditions, extending across the Mediterranean, the Ottoman Empire and the Balkans, and ultimately all the way to America. In an effort to preserve the rich Sephardic cuisine, author Esther Benbassa added historical essays, anecdotes from everyday life, proverbs, photographs, and illustrations to this work. The recipes are organized by subjects, such as mezze, soups, egg dishes, fish, an extensive chapter dedicated to vegetables, meat, noodles, as well as savory pastries and sweet desserts.
Book details
- author
- Esther Benbassa
- publisher
- Editions du Scribe
- Year published
- 1984
- Pages
- 286
