BOEK - Sephardic Flavors - Jewish Cooking of the Mediterranean

BOEK - Sephardic Flavors - Jewish Cooking of the Mediterranean

An authority on Mediterranean cookery introduces a rich collection of recipes that combine the cooking traditions of Judaism with the gastronomic delights of Spain, Portugal, Italy, Greece, and Turkey to chronicle the culinary history of the Diaspora in the dishes of the Sephardic Jews.

Inhoud

Taal

en

Bindwijze

Hardcover

Oorspronkelijke releasedatum

01 oktober 2000

Aantal pagina's

205

Betrokkenen

Hoofdauteur

Joyce Goldstein

Hoofduitgeverij

Chronicle Books Llc