Download or read book Cooking Alla Giudia written by Benedetta Jasmine Guetta and published by Artisan Books. This book was released on 2022-04-12 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jews have lived in Italy for thousands of years, yet their contributions to Italian cuisine have been largely untold. Cooking alla Giudia shares the recipes, but also the connections of the Jewish people to many beloved Italian dishes and other wonderful delicacies.
Download or read book Cooking alla Giudia written by Benedetta Jasmine Guetta and published by Artisan. This book was released on 2022-04-05 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
Download or read book Jewish Flavours of Italy written by Silvia Nacamulli and published by Green Bean Books. This book was released on 2023-03-17 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cooking in itself is a creative and fulfilling activity, and the results of your efforts can satisfy not only your taste buds but also your soul. This is my aim: cooking for the soul." - Silvia Nacamulli in Elle a Tavola Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions. Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favourites such as melanzane alla parmigiana (aubergine parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines). Silvia’s extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman’s ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied! Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, courgette flowers and aubergines. A personal touch shines through and provides a connection with the author. Silvia’s enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come.
Download or read book Portico Cooking and Feasting in Rome s Jewish Kitchen written by Leah Koenig and published by W. W. Norton & Company. This book was released on 2023-08-29 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of Food & Wine's Best Cookbooks of Fall 2023 A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’” A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond. Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.
Download or read book Feeding the Eternal City written by Kenneth R. Stow and published by Harvard University Press. This book was released on 2024 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Between 1555 and 1870, papal authorities created legal roadblocks to keep Rome's ghetto-bound Jews from obtaining kosher meat. But Jewish butchers found ways to circumvent canon law by working with their Christian counterparts. Kenneth Stow describes this complex collaboration, which enabled Jews to maintain their traditions in a hostile city.
Download or read book La Scienza Cucina written by Rustic Culinary Oasis and published by Independently Published. This book was released on 2023-09-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: La Scienza Cucina: 97 Recipes Exploring the Art and Science of Italian Cuisine is an intriguing cookbook that combines the art and science of Italian cuisine. Written by renowned Italian food scientist and nutritionist Dr. Maria Arekletti, this cookbook offers a unique and comprehensive look at the science behind Italian cooking. Through 97 recipes and their corresponding scientific explanations, the cookbook demonstrates how science can be used to create delicious, meaningful meals. This cookbook is both an exploration of Italian cuisine and a guide to its scientific foundations. For each of the recipes, Dr. Arekletti provides detailed instructions and explanations of the science behind the dish. She dives deep into the anatomy of the ingredients and the chemistry of cooking processes to reveal how certain ingredients interact and how the science can be used to achieve the desired results. Not only does this book provide an interesting theoretical look at Italian cooking, but it also provides concrete steps on how to prepare the dishes, as well as nutritional content and serving sizes. The range of recipes in La Scienza Cucina encompasses the breadth and depth of Italian cuisine. It includes both classic and modern dishes, from traditional Italian favorites such as Carciofi alla Giudia (Artichokes Jewish-Style) to contemporary dishes like Spaghetti alla Carbonara al Prosciutto (Spaghetti Carbonara with Prosciutto). Through this cookbook, readers will discover the versatility of Italian ingredients and develop a deeper understanding of the science behind Italian cooking. Although La Scienza Cucina can be used as an educational reference, it also makes a great practical cookbook. With its clear instructions and informative explanations, the book offers readers the opportunity to learn and recreate classic Italian meals. The recipes can be used by cooks of all experience levels, from novice to expert. As a valuable resource for anyone interested in the art and science of Italian cooking, La Scienza Cucina is an essential addition to any kitchen.
Download or read book The New Cooking School Cookbook written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2022-11-01 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: Attend your personal culinary grad school and learn to cook your best, with 100 advanced courses full of 400+ recipes and new-school techniques given by 20 expert test-kitchen instructors. Finally, a cookbook written for confident home cooks ready to explore new territory and learn by cooking spectacular recipes. Travel beyond the basics into 100 engaging themed courses such as Stuffed Pasta, Pho, Grilled Salad, Koji Magic, and Soufflés. Enhance your skills and satisfy your curiosity by whipping up creamy ice cream and gelato, frying crunchy chicken, rolling out and shaping gnocchi (and gnudi) with ease, fermenting vegetables, and perfecting pastry cream to fill choux au craquelin, Boston cream pie, and bolo bao. Within the course structure, recipes are supplemented by illustrated core techniques, food science sidebars, and infographic resource pages packed with valuable behind-the-recipe information. You will confidently learn to: • make your own cheese • be your own butcher • fearlessly fry • bake challah, baguettes, and croissants • put the icing on all kinds of cakes.
Download or read book King Solomon s Table written by Joan Nathan and published by Knopf. This book was released on 2017-04-04 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Download or read book Let s Eat Italy written by Franois-Rgis Gaudry and published by Artisan Books. This book was released on 2021-11-09 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate book on every aspect of Italian food—inspiring, comprehensive, colorful, extensive, joyful, and downright encyclopedic.
Download or read book Essentials of Classic Italian Cooking written by Marcella Hazan and published by Knopf. This book was released on 2022-09-20 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Download or read book Cucina Ebraica written by Joyce Goldstein and published by Chronicle Books. This book was released on 1998-08 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: For more than 2,000 years, Jewish families have lived in Italy. Cucina Ebraica tells the saga of the Italian Jews through their food. Their history--and their cuisine--is a fascinating melange of Middle Eastern, Spanish, and Sephardic influences, which celebrated chef Joyce Goldstein painstakingly traces through ingredients and culinary techniques.
Download or read book Classic Italian Jewish Cooking written by Edda Servi Machlin and published by Harper Collins. This book was released on 2005-04-26 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccal�, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti. Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.
Download or read book From My Mother s Kitchen written by Daniel Golio and published by Daniel Golio. This book was released on 2023-07-20 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italians who emigrated to the United States brought their cuisine with them and their food became a way of comforting them in the new world. For my family as with many Italian families, food plays an important part of their daily lives. It can be said that Italian culture and food go hand in hand. It is a way of socializing. A family celebration, a festival or just a nice meal brings Italians together. Food provides a sense of community in Italian households. Good food and conversation at the dinner table make for an enjoyable experience. Add a bottle or two or three of Italian wine and a few storytellers and you got a typical Italian dinner. "From My Mother's Kitchen" is my rendition of my mother's recipes as I remember them. The recipes I chose for this cookbook were the ones my mom made that I really liked a lot and I hope you do too. Keep in mind that with all recipes there are many versions of the same recipe and with Italian cooking that is definitely the case as each region of Italy believes their region makes the best and one true recipe. So hence many versions of the same recipe. Also, the recipes in this cookbook are authentic Italian recipes, not Italian American recipes. So if you are looking for a spaghetti and meatball recipe in this book you will not find one! This Italian cookbook is an excellent cookbook for the home cook and for those looking to learn authentic Italian cooking. "From My Mother's kitchen includes recipes for first and second courses, vegetables, desserts, and sandwiches. These are authentic Italian Recipes handed down from three generations of real Italians. Classic authentic Italian recipes such as: Caponata Crostini con Alici e Burro Roman supplì Zuppa di Nozze Cacio e Pepe Carbonara Pollo alla Romana Rosticciana Cacciucco Pizza Cannoli Struffoli And many more authentic Italian recipes As with most Italian foods, each has a legend of how they came to be and as such, I have included may of these legends as well as stories of my time growing up on Pleasant Avenue in New York City learning and eating these truly authentic recipe dishes. If you are tired of getting your sauce out of a jar, or eating frozen pizza or buying your meatballs from commercial companies that use made up Italian names and images of fake Italians to represent their products then this cookbook is for you. Pasta dishes like Cacio e pepe in Rome, Italy is made with just three ingredients: pasta, pepper, Pecorino Romano cheese and pasta water. It is not made with milk, cream , butter or some processed cheese food product. GET THE REAL THING - MAKE IT YOURSELF!
Download or read book Ivrit written by Jonathan Pearlman and published by The Jewish Quarterly. This book was released on 2023-08-03 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of Hebrew -- its origins, revival and continuing evolution - is the story of a people. "Our religion, our story, is, at its heart, a love of this language and a refusal to let it go."--Ben Judah Ivrit explores the remarkable evolution and revival of Hebrew -- a language whose trajectory charts the recent history of the Jewish people. In a colourful, in-depth essay, award-winning writer Ben Judah explores the crucial role of modern Hebrew in defining and reshaping Israel and the Jewish people. He brings key figures to life, including his own ancestors, and contends that, while the dreams of Zionism are a mix of tragic successes and partial failures, the dream of the Hebraists is the one complete triumph. The issue also includes a short story by Isaac Bashevis Singer translated into English for the first time, cultural criticism by Joanna Rakoff about literary accounts of female publishing assistants, an essay by Marta Figlerowicz about the Polish writer and artist Bruno Schulz, and a delicious celebration of Jewish-Italian food by Luisa Weiss.
Download or read book The Illustrated Cook s Book of Ingredients written by DK and published by Penguin. This book was released on 2010-10-18 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
Download or read book Rotterdam 91 Day Far East Cruise written by Kalman Dubov and published by Kalman Dubov. This book was released on 2022-01-02 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 2 continues the saga of this incredible 91-day voyage across European, Middle Eastern, and Far Eastern ports. High points of this book reviews ports in Singapore, Malaysia, Sri Lanka, and India, all in the Far East. We then journeyed to Oman and Jordan, visiting al-Aqabah and Petra. We then journeyed through the Suez Canal to Italy, Corsica, then to ports in Spain, to Southhampton, England, and finally to the city of Rotterdam, where we had first begun the journey. As in Volume 1, I review the history of each stopping point, reflecting on its unique culture and people, while visiting local sights of wonder. This journey was for me as a kind of vast exploration of the world, a way to share this time with others. I hope I've done justice to the experience. It changed my outlook in life as I ponder the vastness of humanity across the span of a vast territory.
